Chef Hal brings to three TEN main more than a decade of experience as both a sous and head chef. He grew up enjoying the natural bounty of Idaho in the form of its wild grouse, elk, and trout; and this seasonal, local approach has remained a major influence on his philosophy in the kitchen. Chief among his many culinary talents is a special passion for meats and meat curing. From carefully researching local producers to curing his own bacon and prosciutto, Chef Hal always strives to deliver the very best to three TEN main's customers.
