Hearn’s former experience was cooking for over two years at award-winning Alinea, Grant Achatz’s world-renowned Michelin three-star restaurant in Chicago. Here at age 21, he became an integral part of the kitchen team. Within three months, he was promoted to a kitchen management position surrounded by 40 of the best cooks in America. Hearn’s innovative mind was engaged while serving on Alinea’s research team as he was responsible for developing progressive food concepts. He also served on the opening team at Alinea’s Michelin three-star pop-up restaurants in Madrid, Spain and Miami, Florida. With successful stints in both locations, he returned to Chicago to assist with re-opening Alinea as Alinea 2.0. Shortly after the relaunch, the restaurant group re-earned its position on the top 50 list of restaurants in the world.
Prior to working at Alinea, Hearn honed his skills at the Polo Grill & Bar in Lakewood Ranch, Florida, under the leadership of Executive Chef Andrew Thompson. He served as a chef to partie then sous chef while attending culinary school at Keiser University, from 2012 to 2014. In March 2017, on the heels of a two-year stint at Alinea, Hearn would return to the kitchen at Polo Grill & Bar with a new title, executive chef.
Hearn’s dedication, hard work and love of learning paved the way for his early success leading in the kitchen.