Chef Smith is an honors graduate from the Cooking and Hospitality Institute of Chicago (CHIC), Le Cordon Bleu, where he received his Associates of Applied Science (AASCA) in 2001. His previous foodservice experience includes Don Pablo's Mexican Kitchen, the Columbia Club of Indianapolis, and private catering for Southminster Presbyterian Church.
Chef Traub is a graduate of Purdue University majoring in Restaurant, Hotel & Institutional Management. She previously worked at the Walker Career Center in the Culinary Arts Program for 12 years.