Somerset Culinary Company offers a wide arrange of options for catering. We are here to help make your next event special and full of culinary memories. With our Chefs experience combined 40 + years of restaurant, fine dining, resort and country club experience, we are able to accommodate a wide variety of menus for any event.
Chef Michael Wells
Chef Michael Wells began his career in the culinary arts as a teen and worked under James Honeycutt, an executive chef who ran his own restaurant in Huntington, Indiana. Upon leaving that post, Wells worked in a variety of restaurants and finished Culinary school at Ivy Tech Community College in Fort Wayne, Indiana. At that time, he decided to experiment with different styles of foods and career settings to find out what interested him the most. He was directed toward upscale dining and high-end events, and focused his efforts in that area, working in country club settings and serving as the general manager and executive chef of two event and catering companies.
Chef Wells trained in Classical French Cuisine. He is also has influences from the Japanese, and Mexican. Chef Wells was in the National Guard for 8 years serving one 1 in Iraq. While there he learned the styles and flavors for the Indian culture as well. In 2006, Wells and his family relocated to Kentucky where he began working for the Kentucky State Parks program as a chef at Natural Bridge State Park & Barren River Lake State Resort Park. Chef Wells is currently teaching at Somerset Community College and is the Program Coordinator and Assistant Professor for the Culinary Program.
Wells holds several awards from the American Culinary Federation, won the Barren County Beef Association Rib eye cook-off and also won the Battle of the Best in Louisville in 2008.
Chef Ed Nazario
Chef Ed Nazario graduated with honors from Sullivan University in Louisville, Kentucky. He started as a line cook at Portofino in downtown Lexington and moved up to sous chef at their sister restaurant Serafini in Frankfort. Chef Nazario then became opening head chef at a new restaurant, Summit, in Lexington with the same company. He then decided to come back home to Somerset, and became sous chef for the Doolin House Bed and breakfast/2 Chefs catering company. He is currently a culinary arts instructor at the local community college and owner/partner of the Somerset Culinary Company.