Chadwick Isom

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Chef Chadwick Isom started a cooking job when in high school and never wanted to do anything else. When he turned 20, he went to work for Max Givone C.E.C. at the Old Miners Inn near Joplin, a fine dining French restaurant that specialized in tableside cooking, while he was attending culinary school. He spent eight years there, working his way up to sous chef. He worked at Bass Pro Shops for several years at Big Cedar Lodge, and later at Hemingway’s being trained by many great chefs including Marcel Boneti C.E.C., eventually becoming executive sous chef. During that time, he volunteered to teach at a new local culinary school that was just starting and found his next calling. For Chadwick, it was a privilege and a great opportunity for seven years to help develop the Victory Trade School as the dean of culinary arts into an accredited, well-known and respected school with two restaurants, a bakery and a catering company, all run by students. Over the last 10 years, he has won over 30 awards for cooking and compassion including two humanitarian awards for helping people through culinary arts. He became a Certified Executive Chef when he passed the comprehensive written exam, then a live cooking practical for a board of Certified Master Chefs from the American Culinary Federation to achieve the certification. Recently he had the chance to teach “Cooking Matters" to daycare cooks for the State of Missouri; “Farm to School” for the federal government, teaching school cooks to work with local produce; and wellness programs for other organizations like Missouri State University. Now with Hy-Vee, Chadwick says that he will provide the same great passion to educate the community with culinary arts and impact the public wellness.


Marty Lowry

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Chef Marty Lowry was born and raised in Springfield, and has worked 16 years in food service, in many types of establishments. Chef Marty graduated from Ozarks Technical Community College, receiving his AAS culinary arts degree in December, 2007, and is an ACF Certified Culinarian. Career highlights include years of service at Twin Oaks Country Club and Bijan’s Sea and Grille before becoming part of the Hy-Vee family.

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Create Your Own Cooking Adventure Hy-Vee’s certified chefs and registered dietitians partner to promote healthy eating. Together, they highlight simple and delicious recipes with fresh and local foods. They help you design a class for your group’s needs in two class formats. The Cooking Seminar: Watch, Taste, Learn! or the hands-on Cooking Workshop: Watch, Cook, Eat! is available in our cooking school classroom or in your facility of choice. They cater to corporate wellness programs, homeschool co-ops or groups of friends with topics ranging from Mediterranean cooking, special diets or to the Ultimate Chef Cooking Competition. 

Event Schedule
Seafood Cookery

6:00 PM - 7:30 PM
Learn the secrets to cooking the perfect seafood dish!

Restaurant-Style Sushi

6:00 PM - 7:30 PM
In this sushi class, Chef Marty will demonstrate selection and preparation of seafood for sushi, as well as some of the more advanced rolls, garnishes and presentations.

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