My wife Kim and I both have deep roots in Iowa’s farming community. We both grew up on Iowa farms and always enjoyed fresh vegies and meat from our family farms. Truly, hospitality is our life calling, not merely a business mantra. Our seven young children, who grew up in the Mansion, have encouraged us in sharing and launching “The Conrad Mansion” for family reunions and get- togethers and now our newest addition “The Carriage House” as a wedding and event venue. Through the past 19 years we have hosted more than 20,000 guests at the Mansion Estate. With our farm and hospitality background our Farm to Table dinner is a beautiful culmination of connecting with guests and sharing the lands bounty.

Voted Iowa Restaurant Associations Chef of the Year in 2018. As a self-taught chef working in several Iowa restaurants for over 20 years has gained him the knowledge and awarded him with a successful career. Aaron opened his own business in 2017 where he grows vegetables, fruits, edible flowers, and micro-greens on his family’s century farm in Story City, Iowa. He uses those ingredients while doing themed chef dinners at different venues all over Iowa. Teaching the next generation of culinary specialists is a passion for Aaron. He takes volunteers on his farm to help educate and grow through gardening, then taking those ingredients and creating new and inventive dishes. Fresh and local food will always be the center of focus for this Iowa chef.

It all started in Denver where I lworked at Fruition Restaurant and Beast and Bottle. Next on to Chicago I did stages at Sepia, L20 and the Publican; and then to New York where I staged at Babbo. From there I started a self-guided internship tour to Portugal and Germany, working at two Michelin starred restaurants such as Ocean Restaurant, Villa Joya, Seven Seas at the Sullberg Hotel and finished at the three Michelin starred Aqua.

In 2015 I moved back to Iowa.and found myself cooking multi-course dinner parties for friends and family. The fulfilment those dinners brought and the outlet to express my creativity and personal philosophies led me realize exactly what it was I wanted to do: To help connect people and provide a top notch experience with delicious food.

I bring over a decade of global pastry experience from luxury hotels and restaurants. As the head Pastry Chef and creative visionary for Dore Bakery (from the French language meaning gilded, golden or of the highest quality), every one of my creations deliver high-quality, elegant designed and constructed desserts that are unique, delicious, and memorable. “People eat with their eyes”, Nik says, “the flavor is a huge part of it, but what it looks like is paramount!” Seasonal, quality ingredients are always used in our flavor pairings to create the freshest, most flavorful desserts possible. I look forward in creating for you an eye pleasing and mouthwatering dessert!

I am an avid wine & cheese lover spreading my love through creating charcuterie boards for all to enjoy! Created through inspiration from traveling all around Europe, I love sharing my Charcuterie creations with anyone I possibly can! The ingredients used in my boards are some of the highest quality meats and cheeses you can find in the Des Moines Metro. I personally shop for all items, often not getting the items until the day of your event to ensure your spread is as fresh as possible! I use various vendors such as local wine & cheese shops and family-owned delis to source all products. (Kylie’s Charcuterie Creations are for our VIP Guest Experience)

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Thomas Finn is a guitarist of all sorts, but his focus is the classical guitar. He has studied guitar since his early childhood, but began studying more seriously at the 'Ye Olde Guitar Shoppe' with jazz guitarist Willie Shay and classical guitarists Paul Wilson and Daniel Mastrofski. Finn is a member of the accomplished “Iowa Guitar Qartet’ based in the Des Moines area. At Simpson College, Finn studied classical guitar with Aaron Powell. Recently, Thomas studied with classical guitarist Douglas Niedt in Kansas City.

My name is Jillian Harrington, Owner of Apres Bar Co. I am a long time Des Moines resident however, my greatest inspiration happened after I moved to Vail, Colorado, and began weaving in my personal inspiration of love of the mountains and a love of thinking of mixology as a craft. That’s also where our name comes from. “Après is French for ‘after,’ and ‘après ski’ is an exciting time in Colorado after the mountain closes for the day. Essentially, happy hour,” Harrington says. I enjoy mixing drinks and connecting with people which is truly my life passion. I will be pairing wine for each of the courses of your Farm to Table experience and look forward to crafting a drink just for you!

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