Sous Chef of Epiphany Farms Restaurant
Martin DeJesus was born in Rochester, NY. He was raised in a food focused family surrounded by summer pig roasts and large family holiday parties. Martin began his career in Atlanta, GA and after staging at a local fine dining restaurant he decided the kitchen was where he needed to be. Cooking across multiple states and studying all the while, Martin found himself in central Illinois. Joining Epiphany Farms has granted him the opportunity to truly cook seasonally with the best ingredients available. Martin enjoys the fresh air and perspective offered by farm work to balance his role as part of the Epiphany Farms Kitchen team.