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Chefs at Waukee

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 Also featuring Chef Jeff Russell -

Jeff Russell comes to the Waukee Hy-Vee with over 12 years of experience. He received an Associate's Degree from the Iowa Culinary Institute of Des Moines, Iowa, while starting out as a chef in a well-known chain hotel. He then continued to gain a vast amount of knowledge through his culinary skills, working his way up to an executive chef.

Jeff was awarded a French internship through the Iowa Culinary Institute, and had traveled to work under the well-known chef Jean Louis-Lefrancois in the heart of France.

When he isn't helping customers with their dining needs, cooking questions or cooking up delicious recipes, he loves to spend time outside while attending to his garden and of course - family time.

Also featuring Reynolds Aultman -

Reynolds Aultman comes to the Waukee Hy-Vee being a newcomer into the chef world, but his delicious and creative recipes are definitely that of an experienced chef. While at a turning point, he decided to pursue his love culinary science on a professional level, thus graduating from the Des Moines Area Community College Culinary Program. Reynolds's father inspired his love of cooking, and at the anxious age of 10, he was more than eager to learn.

He had worked in various kitchens while attending culinary school, and shortly after graduation he was given the opportunity at Hy-Vee to pursue his passion.

Reynolds loves to cook with a Cajun flare, to which he credits his upbringing in New Orleans - where they don't eat to live, but live to eat.

Laissez Les Bon Temps Rouler!  (Let the good times roll!)

Also featuring Jason Scafuri -

Jason Scafuri comes to the Waukee Hy-Vee with over 35 years of culinary experience. He is excited to share his daily creations and eclectic knowledge of global ingredients with customers. After attending both the Tallahassee Community College and Florida State University, Jason devoted his time to learning more of cuisine at The Culinary Institute of America in Hyde Park, New York.

He has worked in various kitchens throughout the years, mainly cooking in country clubs throughout the U.S.

He is founding chef of the Waukee Hy-Vee's Wine and Beer dinner clubs, which combine exciting pairings of cuisine and drinks. His focus is to provide customers with an appreciation for fresh, local, or exciting ingredients, while taking the mystery out of the cooking process.