Enry Allen

Enry Allen is an experienced culinary professional currently serving as a Sous Chef at Antoines Restaurant since October 2021. Prior to this role, Enry held similar positions as Sous Chef at Butcher and The Boar from February 2016 to October 2021, and as a Line Cook at The Oceanaire Seafood Room, which is regarded as one of the top five restaurants in Minneapolis, from May 2015 to January 2016. Enry's culinary journey began with positions at McCormick and Schmicks as a Line Cook from July 2013 to May 2015, as well as at Delaware North Companies as an In Seat Supervisor and Vending Supervisor from January 2010 to August 2014. Early career experience includes serving as a Personal Care Assistant at Superior Home Care and as a Main Cage Cashier at Mystic Lake Casino Hotel. Enry is also pursuing a Bachelor's degree in Culinary Management at The Art Institutes International Minnesota, with a focus on Culinary Arts and Chef Training from 2013 to 2016.