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Born and raised in Sioux City, Iowa, Chef T.R. Fuentes McKenzie began his culinary journey at just sixteen, washing dishes and bussing tables at Minerva’s in Sioux City. Over the years, he has honed his skills at various esteemed restaurants in Sioux City and the Twin Cities.In 2017, T.R. embarked on his executive chef career at French Meadow Cafe in St. Paul, MN. His talent and dedication led to a promotion as Senior Executive Chef at French Meadow Bakery & Cafe in Minneapolis in 2019. There, he was recognized with the title of Best Plant-Based Restaurant by Minneapolis/St. Paul Magazine in 2021.In October 2022, T.R. returned to his roots in Sioux Falls, taking on the role of Executive Chef at Morrie’s Steakhouse for Vanguard Hospitality, then in 2025 he transitioned towards local small businesses-Bibisol and Swamp Daddy's Cajun Kitchen. Passionate about environmental sustainability and local sourcing, his culinary philosophy centers around Farm to Table, Prairie to Table, and Nose to Tail concepts.
