Chef Jenn Fillenworth
Jenny with the Good Eats
Root Farmacy
Personal Chef Serving Up Good Eats

Chef Jenn is the Executive Chef for Root Farmacy, Personal Chef for her brand Jenny with the Good Eats, and an adjunct instructor for GRCC’s culinary program. Inspired at a young age by food science and a lot of Alton Brown’s show “Good Eats”, she pursued a career intertwining human nutrition with culinary arts. As both a chef and registered dietitian, Jenn creates food that serves a nutritional purpose yet packs a culinary punch of flavor. In November 2019, Chef Jenn was involved in a serious car accident. Unable to work as a personal chef due to physical limitations, Jenn started to put some ideas on paper and dream about what’s next. During her recovery, the concept of Root Farmacy was born and she returned to work in March 2020 to help make the concept a reality. Following a tough 2019, Chef Jenn was determined to make 2020 a year to remember. Throughout 2020, Chef Jenn was named one of the “40 Under 40 Business Leaders” by the Grand Rapids Business Journal, “Emerging Leader” at the West Michigan Woman Brilliance Awards and topped it off with a Food Network win on the show “Supermarket Stakeout”.

Chef Trimell Hawkins
Canopy Hotel
131 Ionia Avenue SW
Grand Rapids MI  

Born in Chicago but spending most of his childhood in Holland, MI, Chef Trimell didn’t discover his love for cooking until he served in the U.S. military. After leaving the service in 2008, he worked his way through various kitchens until attending and completing his culinary training at the Secchia Institute of Culinary Arts under Master Chefs Campbell, Renusson, and Dunn. After graduation, Chef Trimell spent a summer working with Chef Mark Elliot, the esteemed owner of Elliot’s on Linden in North Carolina. He then spent time as Sous Chef under Master Chef Kevin Dunn. Although trained in classical French cooking, Chef Trimell brings his own heart-felt style and flair, blending southern elements into dishes and focusing on cooking with great technique.

MEET OUR CHEFS

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Chef Oscar Moreno
2019 ChoppedGR Champion
MeXo
120 East Fulton
Grand Rapids MI 49503

Chef Oscar Moreno is from Puerto Vallarta, Jalisco, Mexico. He has been the executive chef for Baker Loft Events, Theodore’s Restaurant, Serafina’s, Sandy Point Beach House and now can be found at his brand new place MeXo. Food has always been important to his family, and he has worked under chefs from several different countries. This has enriched his appreciation for different cultures, and led him to make his career working in resorts, hospitality, international cuisine and restaurant management. MeXo is located in the heart of downtown Grand Rapids across the street from the Children's Museum. It is a prehispanic influenced Modern Mexican cuisine featuring Chef Oscar’s authentic regional cuisine; craft margaritas, extensive tequila and mezcal selection; and homemade tortillas.

Chef Luke Verhulst
2019 ChoppedGR Runner Up
Reserve
201 Monroe Ave NW
Grand Rapids MI

Chef Luke, a Grand Rapids native, started working in professional kitchens as a teenage and has never looked back. He quickly moved up the culinary ladder, finding his way to Reserve in 2012. Here he is able to hone his craft, focusing on whole animal butchery and charcuterie and is a vibrant supporter of locally grown and responsibly raised product. Luke sees everyday as an opportunity to grow and innovate, both personally and on the plate. He lives on the West Side and when not in the kitchen, loves to get out for a long motorcycle ride.

Chef Jenn Fillenworth
Jenny with the Good Eats
Root Farmacy
Personal Chef Serving Up Good Eats

Chef Jenn is the Executive Chef for Root Farmacy, Personal Chef for her brand Jenny with the Good Eats, and an adjunct instructor for GRCC’s culinary program. Inspired at a young age by food science and a lot of Alton Brown’s show “Good Eats”, she pursued a career intertwining human nutrition with culinary arts. As both a chef and registered dietitian, Jenn creates food that serves a nutritional purpose yet packs a culinary punch of flavor. In November 2019, Chef Jenn was involved in a serious car accident. Unable to work as a personal chef due to physical limitations, Jenn started to put some ideas on paper and dream about what’s next. During her recovery, the concept of Root Farmacy was born and she returned to work in March 2020 to help make the concept a reality. Following a tough 2019, Chef Jenn was determined to make 2020 a year to remember. Throughout 2020, Chef Jenn was named one of the “40 Under 40 Business Leaders” by the Grand Rapids Business Journal, “Emerging Leader” at the West Michigan Woman Brilliance Awards and topped it off with a Food Network win on the show “Supermarket Stakeout”.

Chef Trimell Hawkins
​Canopy
​(Opening September 2021)
Grand Rapids MI  

Chef Trimell Bio

Meet Our Chefs

Chef Luke Verhulst

Reserve
2019 ChoppedGR
​Runner-Up

Chef Jenn is the Executive Chef for Root Farmacy, Personal Chef for her brand Jenny with the Good Eats, and an adjunct instructor for GRCC’s culinary program. Inspired at a young age by food science and a lot of Alton Brown’s show “Good Eats”, she pursued a career intertwining human nutrition with culinary arts. As both a chef and registered dietitian, Jenn creates food that serves a nutritional purpose yet packs a culinary punch of flavor. Unable to work as a personal chef after a serious car accident in 2019, Jenn started to put some ideas on paper and dream about what’s next. During her recovery, the concept of Root Farmacy was born and she returned to work in March 2020 to help make the concept a reality.
Throughout 2020, Chef Jenn was named one of the “40 Under 40 Business Leaders” by the Grand Rapids Business Journal, “Emerging Leader” at the West Michigan Woman Brilliance Awards and topped it off with a Food Network win on the show “Supermarket Stakeout”.

Chef Oscar Moreno

MEXO
2019 ChoppedGR Champion​

Chef Oscar Moreno is from Puerto Vallarta, Jalisco, Mexico. He has been the executive chef for Baker Loft Events, Theodore’s Restaurant, Serafina’s, Sandy Point Beach House and now can be found at MeXo. Food has always been important to his family, and he has worked under chefs from several different countries. This has enriched his appreciation for different cultures, and led him to make his career working in resorts, hospitality, international cuisine and restaurant management.
MeXo is located in the heart of downtown Grand Rapids across the street from the Children's Museum. It is a prehispanic influenced Modern Mexican cuisine featuring Chef Oscar’s authentic regional cuisine; craft margaritas, extensive tequila and mezcal selection; and homemade tortillas.

Chef Jenn Fillenworth

Jenny with the Good Eats
​Root Farmacy

Chef Luke, a Grand Rapids native, started working in professional kitchens as a teenage and has never looked back. He quickly moved up the culinary ladder, finding his way to Reserve in 2012. Here he is able to hone his craft, focusing on whole animal butchery and charcuterie and is a vibrant supporter of locally grown and responsibly raised product. Luke sees everyday as an opportunity to grow and innovate, both personally and on the plate. He lives on the West Side and when not in the kitchen, loves to get out for a long motorcycle ride. 

Chef Trimell Hawkins

Canopy Hotel

Chef Luke, a Grand Rapids native, started working in professional kitchens as a teenage and has never looked back. He quickly moved up the culinary ladder, finding his way to Reserve in 2012. Here he is able to hone his craft, focusing on whole animal butchery and charcuterie and is a vibrant supporter of locally grown and responsibly raised product. Luke sees everyday as an opportunity to grow and innovate, both personally and on the plate. He lives on the West Side and when not in the kitchen, loves to get out for a long motorcycle ride. 

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The Power of Education School

The Power of Education Foundation opened a school in Port-au-Prince, Haiti in 2010 and currently supports 235 students grades K-9 with quality education, nutrition support and health care. This school has become the anchor in a vulnerable community, providing a safe place for children to learn and community groups to meet. For eight years, the school operated out of a rented building, but last year we raised the funds to purchase the building! This year we are raising money to fund scholarships, expand programming and support our students and families.

ALL PROCEEDS OF THIS EVENT WILL BE USED TO FUND SCHOLARSHIPS, EXPAND PROGRAMMING AND PROVIDE SUPPORT FOR OUR STUDENTS. **​If you are unable to attend the event, but would like to make a donation to the GR Chopped Challenge Fundraiser, follow the donate button below.

Make a Donation