Meet the Men and Women who make everything possible.
Owner/Executive Chef Kevin Stout
Kevin Stout started learning the art of cooking when he was just 13 years old. Just four years later he decided to serve his country and was recruited by the Navy at age 17. In the Navy Kevin became trained as a helicopter search and rescue swimmer. Later he decided to go to college to get a degree in Criminology at Florida State University.
While earning his degree, Kevin worked in restaurants to pay the bills. He became the Executive Chef at Andrew's Second Act when he met and married his beautiful wife Michelle. Later Kevin moved up to Sous Chef at the Doubletree Hotel and the Governor's Club he had the privilege to work with three Master Chefs including the well renowned Chef Shoop CMC.
Kevin built upon his cooking career by becoming a partner and Executive Chef for Kool Beanz. When the opportunity to own Food Glorious Food arose he jumped at the chance to run his own restaurant and continues to work as a chef at FGF. Today Kevin and his wife Michelle enjoy working together at FGF and sharing their culinary skills with their employees. Their happy family includes two kids, 2 dogs, and 2 cats.
While earning his degree, Kevin worked in restaurants to pay the bills. He became the Executive Chef at Andrew's Second Act when he met and married his beautiful wife Michelle. Later Kevin moved up to Sous Chef at the Doubletree Hotel and the Governor's Club he had the privilege to work with three Master Chefs including the well renowned Chef Shoop CMC.
Kevin built upon his cooking career by becoming a partner and Executive Chef for Kool Beanz. When the opportunity to own Food Glorious Food arose he jumped at the chance to run his own restaurant and continues to work as a chef at FGF. Today Kevin and his wife Michelle enjoy working together at FGF and sharing their culinary skills with their employees. Their happy family includes two kids, 2 dogs, and 2 cats.
Owner/Pastry Chef Michelle Stout
Michelle Stout grew up in Red Creek NY, a small town upstate very close to Lake Ontario. After graduating from high school she attended community college, where she quickly realized a degree in math and science was not her leading to her choice in careers.
Michelle decided to try her hand at Culinary Arts and enrolled at Alfred State College, continuing her education at the Culinary Institute of America. Michelle graduated in October 1994 with an Associates Degree and started working in Syracuse, NY at an upscale restaurant called Pascale's. In 1996 she moved to Tallahassee and started working at Andrews where she met her husband Kevin Stout.
She has worked in Tallahassee at Publix, Adams St. Bakery, Kool Beanz Cafe, Mozaik, only taking some time away from culinary work to stay at home with her two wonderful children. As Pastry Chef at Food Glorious Food, Michelle uses her culinary experience to create legendary desserts that are sought after in the Big Bend.
Michelle decided to try her hand at Culinary Arts and enrolled at Alfred State College, continuing her education at the Culinary Institute of America. Michelle graduated in October 1994 with an Associates Degree and started working in Syracuse, NY at an upscale restaurant called Pascale's. In 1996 she moved to Tallahassee and started working at Andrews where she met her husband Kevin Stout.
She has worked in Tallahassee at Publix, Adams St. Bakery, Kool Beanz Cafe, Mozaik, only taking some time away from culinary work to stay at home with her two wonderful children. As Pastry Chef at Food Glorious Food, Michelle uses her culinary experience to create legendary desserts that are sought after in the Big Bend.
Partner Susan Turner
Susan Turner created and opened Food Glorious Food in November 1982. FGF opened with 30 seats and was known for cutting edge dishes and desserts, using the freshest ingredients and made with attentive care.
Previously a private caterer and food editor of Tallahassee Magazine for 5 years, she guided FGF to earn many "Best of Tallahassee" awards, being named best outdoor cafe in Florida. After partnering with chef Kevin Stout and pastry chef Michelle Stout, several Florida Trend awards were added to our accolades.
Her recipes have appeared in The New York Times, Tallahassee Democrat, Tallahassee Magazine, and Gourmet Magazine.
Previously a private caterer and food editor of Tallahassee Magazine for 5 years, she guided FGF to earn many "Best of Tallahassee" awards, being named best outdoor cafe in Florida. After partnering with chef Kevin Stout and pastry chef Michelle Stout, several Florida Trend awards were added to our accolades.
Her recipes have appeared in The New York Times, Tallahassee Democrat, Tallahassee Magazine, and Gourmet Magazine.
