From The Field Cooking School

Guest Chefs - Check out the photos and short bios of some of our guest chefs!

Chef Kevin Roecker
Chef Kevin Roecker has worked at various Morton and Peoria area restaurants over the last 25 years. He took a two year break from the restaurant business to attend, and graduate with honors, from The Culinary Institute of America in Hyde Park New York. After graduating, he did brief stints at The Hyatt Regency Hilton Head and Longview Lodge in the Adirondack Mountain region of New York.
Since his return to Peoria, he has been the Executive Chef for the Illinois Valley Yacht & Canoe Club, owned his own restaurant, Willie & Octavia's, was the Food & Beverage Manager for Lindsay's on Liberty and did a small engagement at The Rhythm Kitchen Music Cafe.
Chef Kevin is on hiatus from the restaurant business and is employed by Gordon Food Service Marketplace. Kevin still teaches classes, does some catering, private special events and consulting work.

Chef Mary Beth Pederson
Mary Beth began cooking at the age of 12. Early on, she learned from her mother and has self taught since then. She enjoys entering regional, state, and national cooking contests; her specialty is baking. A former math professor, Mary Beth appreciates being able to combine her love of teaching with her passion for cooking by teaching at From the Field.

Chef Wen Leu
Reading cookbooks and trying new recipes are two of Wen’s favorite activities. She learned cooking from her mother at a young age while growing up in Taiwan and taught Chinese cooking at a gourmet cookware store in Metro Centre in Peoria in the 80’s. After a long break, she is ready to share her cooking tips again with her students.

Chef Pat Marcouiller
Pat is the pastry chef / owner of Desserts Unlimited, Inc. located at 108 E. Queenwood Rd. in Morton, Illinois. The bakery offers over 20 varieties of cheesecakes, custom decorated party cakes, chocolate confections & specializes in custom designed wedding dessert tables. Pat has created desserts for over 30 years. She has been a 'gypsy' chef, teaching cooking classes for 13 years.

Chef Jill Grube
Jill Grube was born and raised in Peoria, Illinois. With dreams of her own restaurant, she decided to do whatever it takes. Jill attended Purdue University and received an Bachelors of Science Degree in Restaurant Management. After interning in the Ozarks, Jill enrolled at the New England Culinary Institute in Essex, Vermont and received her Culinary Arts Degree. Jill gained knowledge in many different areas of the restaurant world. She worked at the Grand Wailea Resort in Maui, Hawaii, and also at L’Espalier in Boston (considered the top French restaurant in the country). At the age of 8, she announced to anybody who would listen her dream and 20 years later Jill has moved back to Peoria to make the dream a reality. Jill is proud to have her restaurant in her hometown and give the community a taste of the good life.

Chef Bob Mayo
While pursuing a music degree in Chicago, Bob Mayo made the tough decision to leave music school and move to Switzerland with his family. Bob recognized this move as being a perfect opportunity for him to get exceptional European culinary training. After his formal studies at DCT International Hotel and Business Management School in Vitznau, Switzerland he was selected to do an internship at the prestigious resort Hotel Floralpina in Vitznau.
Following a few start up positions in the Peoria area Bob returned to Chicago and landed an outstanding position with the highly successful restaurant “Spring”. Chef/Owner of Spring Shawn McClain was the winner of 2006 James Beard award for best chef of the Midwest. Again Bob experienced the opportunity to further his education hands on with an extremely successful and renowned chef.
Recently Bob has moved back to the Morton area. While a difficult choice, the lifestyle of Morton permits a better balance in his life allowing him to continue to pursue the culinary arts while also pursuing work on his music.