Biography | Emil Boch

Emil Boch is an experienced culinarian with a wide range of styles. He draws inspiration from flavors of India, Latin America, France and Asia, but his style would be best described as New American. Gaining his experience working in Seattle and San Francisco, he returned to his home in the Great Lakes region in 2005. He is in his fifth year as the executive chef at Hillel, where many fondly refer to him as “kosher king of Ann Arbor”.

Emil is dedicated to the principles of the slow foods movement. In his free time he does volunteer work for local food initiatives, makes hand crafted cheeses, and home cured meats. He currently lives in Ypsilanti, with his wife lovely Monica and their two dogs. Emil finds himself happiest when cooking, fishing, camping, and enjoying a cold Guinness.

Biography | Marcello Grasso

Marcello Grasso is a lifelong chef who grew up cooking with his Italian grandparents and vegetables from their own garden. During and after college, he worked for a number of local restaurants, and then decided to seriously pursue culinary arts by attending the Institute for Culinary Excellence in New York City. He flourished under the wing of chef Jean-Georges Vongerichten and practiced French techniques in a pan-Asian style. Marc’s talents eventually lead him down to the Virgin Islands where he discovered the beauty and bounty of local ingredients. Upon returning to Michigan, he has brought with him a broad and distinguished palette and a passion for seasonal food. Marc displayed his culinary expertise at Zanzibar, eve- the restaurant, and now to From the Hearth Food.

Marc’s hobbies include kickball, comic books, and making yummy soups at home.