-ABOUT US-

Chef Bailey found his culinary passion at the young age of 6 growing up in Muskegon, Michigan. Chef Bailey’s style of cooking is heavily influenced by his soul food heritage passed down from his Kentucky born grandparents whom owned a small soul food restaurant in Muskegon,MI , L&L. His field to table approach to cooking came from time spent with his father fishing and hunting. Moving to Phoenix, he started his career as a line cook for The Blue Hound, The Gladly & The Larder and the Delta. It was not long before his talent was noticed and was asked to become Executive Sous Chef at Desoto Central Market. After working under prestigious chefs such as Master Chef Jean Paul-Hutchins, Chef Bernie Kantak & Chef Stephen Jones, Chef Bailey began his own journey.
After finishing his schooling at Le Courdon Bleu, he went down his own path and met with partners to create Chef Bailey & Co. 

In Chef Bailey’s spare time, he likes to create new dishes, spend time with his wife & 5 children and travel beyond.