Chef Martin Heuser on hunting, buffets and Michelin Star dining

Chef Martin Heuser was up well before the sun on Monday. The chaos of serving as the food and beverage director and executive chef of the Westin Crown Center was fading with each of the 45 minutes that ticked off the clock as he drove north from Kansas City.

The stress was completely gone by the time he settled his back against the bark of a rough tree on the first day of turkey season. A turkey would have to get up pretty early to beat Heuser to the spot, and a quick look at the German immigrant’s face should be enough to let any turkey, or fellow hunter, know that wouldn’t happen.

Categories: Dining, Food & Drink