Ken Henson graduated from culinary school, completing his ACF apprenticeship with Chef Hartmut Hanke in 1992 in Columbus OH.

After working in restaurants in New York, Las Vegas, Seattle, Denver, Southern California, and Northern California's wine country, Henson decided to settle in to raise his family on the beautiful Oregon Coast.  Having earned a reputation as a restaurant and business "fixer", there are few challenges he has not overcome in his 30+ year career.  Having worked every position from dishwasher, host, and Chef to Purchasing director, Director of Operations, and Owner, he has dealt with every issue from failing profitability and culture, to supply chain management issues that keep restaurants and hotels from going from "good" to "great".  

After witnessing over a hundred thousand restaurants go out of business in the beginning year of the pandemic, Henson decided the time was right to help small businesses learn the things no one teaches you in business school...how to thrive under adversity.