Mike Plotner

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Mike Plotner:
At age 16, I started working at the casual dining restaurant Garfield’s in Moline, Illinois. Over the next five years, I worked in a variety of casual and fine dining establishments in the area including Red Crow Grille and Crow Valley Country lub. From 2001-2005, I attended Johnson and Wales University in Norfolk, Virginia, majoring in culinary arts and food service management interning at TRU restaurant in downtown Chicago. Upon graduation I worked in various restaurants and hotels in Minneapolis; Portland, Maine; Virginia Beach; Coldfoot, Alaska; and northeast Iowa before returning to the Quad Cities as executive sous chef at the Hotel Blackhawk in Davenport, Iowa, and now chef at Hy-Vee Silvis.

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