Meal macros are listed on the menu!
Executive Chef David Radwine has always loved food, especially when he's preparing it for and others. Knowing that you can have a healthier life when you choose nutrient-dense foods, David jumped on the bandwagon when approached with the opportunity to help develop GÜDgut.life.
David is a living example of how better food choices, with focus on nourishing your good gut bacteria, can drastically improve your overall health and well-being. Healthy food can taste great and help you feel even better, as our official taste-testers will agree. When David is not busy planning out meals for GÜDgut.life, he enjoys longevity focused Cross-Fit, biking and walking (we’ve known him to walk to meetings in the bitter cold).
David began his career in the food industry as a teen with a summer job the Taylorville Country Club. After his formal training in Hospitality Management at the University of Illinois at Urbana Champaign and the Culinary Institute of America in Hyde Park, New York, he went on to open two Springfield restaurants: the acclaimed Crow’s Mill School Tavern and Restaurant and Floreale in the former Renaissance Springfield Hotel. When Floreale closed in 1997, it had a coveted four-star Mobile Travel Guide rating.
David was the executive chef at Chicago’s Midland Hotel and later at The University Club of Chicago before returning to Springfield to head Sangamo Club, where he worked for 23 years until retirement in 2015. He has sponsored many celebrity chef events and regularly teaches cooking classes at Lincoln Land Community College.
Our meals are locally produced inside the Hoogland Center for the Arts kitchen.
Roughly 3% of our sales is given back to the Hoogland. Support local!
Chef Shaun Moore has been instrumental in advancing our meal production and producing the meal macros as well as adding additional variety to our menu.