Barton K. Philipps, Executive Chef for the Missouri Athletic Club and member of the American Culinary Federation in Downtown Saint Louis, Missouri. As a graduate of the Hotel Hershey Resort Apprenticeship, my wife and I raised two daughters all across the country while I worked for some of the finest hotels and resorts, including the Grove Park Inn & Resort and Adams Mark Hotel. The capstone of my career has been my accreditation as a Certified Executive Chef. Whereas the most rewarding experiences have been my involvement with the community, participating in charitable fundraising events every year, sustaining our butterfly garden with my wife Barbara, running in the park with my two dogs, and enjoying family dinners on Sunday.