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Chef Rex Hale
Important Ingredients:
-Corporate Executive Chef, LHM Hotels
-Executive Chef, 360 and The Restaurant at The Cheshire
-Featured in the PBS series, “Great Chefs of the West”





From the farmhouse to farmers markets, Rex Hale knows good food begins at home - specifically in the bustling Missouri farmhouse kitchen where his grandmother spent summers cooking for as many as 30 people at once.

In 1990, Food & Wine Magazine named Rex among America's rising culinary stars. His career as Executive Chef has taken him to great restaurant kitchens around the world, including Brennan's in Houston, The American Restaurant in Kansas City, Baby Routh in Dallas, as well as resorts in South Africa, Antigua, and the British Virgin Islands.

Rex discovered the beauty of California’s Central Coast while working at the Ojai Valley Inn & Spa, where he created the "California Coastal Harvest" to showcase the area’s bounty of food and wine, and earned recognition from the James Beard Foundation.

Wine Spectator described Rex's cuisine as an amalgam of his cooking experiences. “He studies the culture behind the regional foods and incorporates that philosophy into his cooking. Rex shows respect for the seasons and for ingredients yet cooks with a restraint that's uncommon.”


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