Douglas Hansen Mairs
Doug’s experience in the food and beverage industry goes back 2 decades. While most recent and notably he has spent the last 4+ years working for a large catering company here in the Treasure Valley preparing food for groups as small as 50 people to over 1000 plus people. His love of food started while as a little kid of 5 years old, helping his mother in the kitchen and learning food techniques and culinary ideas. He not only started preparing food at a young age, but his father also began teaching his children the importance of sustainable responsible farming. Doug grew up on a 350-acre organic farm and ranch raising grass fed beef, pigs, chickens and turkeys as well as growing his own food every year in a garden. This experience has helped shape his deep understanding for not only knowing the importance of good quality healthy food, but where it comes from and how that food was grown and raised.
Ben Meibergen
Ben’s experience in the culinary world started in 2005 when he began serving tables at the Cheesecake Factory. He continued on with the Cheesecake Factory and moved to several other locations, finally landing in Portland Oregon. The decision was made to attend culinary school at Le Cordon Bleu French cooking school in 2008. He cooked for the Cheesecake Factory working in the pasta station, sauté station, grill/fry, broiler and pizza/salad. He moved to Boise in 2010 to help manage the Cheesecake Factory here at the mall. He has also held positions at Rembrandt's, The Tavern, Micron, and Open Table Catering. His love for food was fostered at a young age by his grandfather, who was also a chef in Reno, NV for 30+ years.
