Chef Ken Bredeson's travels to Europe as a child exposed him to many cultures and types of food at an early age. He worked his way through law school as a fine dining chef and pastry chef. After law school, he moved to Lyon France to receive classical training in cooking and baking for nearly 3 years. Chef Bredeson moved back to the States where he forwarded his career as a chef in multiple states such as New York, Colorado, Missouri, Ohio, Nevada, and Arkansas to name a few. Chef Bredeson has been in the position as an Executive Chef of large gaming operations for over 20 years. His food disciplines are mainly based in Classical French, Pacific Rim and lately Creole and modern southern low country cuisine. Chef Bredeson's vision as a chef is to educate and train the next generation of culinary professionals about mastering their craft and staying true to the ingredients.

Chef Dustin Aipperspach is an award-winning executive chef and restaurateur with over two decades of experience, known for blending classical French technique with traditional Japanese discipline to create refined, expressive cuisine. Trained under Master Sushi Chef Atsushi Minami and French Master Chef Andre LeDoux, and a graduate of Johnson & Wales University, he has led kitchens nationwide, including roles with Hilton, Google, and acclaimed restaurants in Colorado’s Vail Valley. His style combines precision, balance, and bold creativity, with a particular mastery of premium proteins, elegant seafood, and layered sauces. Today at Oaklawn, Chef Dustin continues to elevate the dining experience, creating cuisine that is unmistakably his own. Refined yet grounded, polished yet powerful — food with backbone, character, and heart.

Amy Smith started in the restaurant business as a teenager. She worked her way up from a dishwasher to working on a cook’s line and as a baker before finding a passion for working in the dining room. She was privileged to apprentice in San Diego for a very prestigious establishment; Mr. A’s, which just celebrated its 60^th year of service. She has worked in a wide variety of dining rooms, including three different hotels, along with casual and fine dining family-owned restaurants. After a career of waiting tables, she transitioned to management. She has managed in both kitchens and dining rooms, exhibiting her commitment to genuine hospitality. Her version of professional success is training and developing teams and leaders that are dedicated to providing an outstanding and memorable dining experience.