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On this episode of the Spoon Mob Podcast, Ray chats with founder/owner/chef Matthew Heaggans of Preston’s: A Burger Joint in Columbus, Ohio about growing up in West Virginia & Columbus, “retiring” early from AT&T, getting his start cooking at Chuck E. Cheese & Ruby Tuesdays, moving to D.C. to start his professional cooking career, returning to Columbus with a food truck, starting Swoop Food Group, the challenges of operating a food truck, launching his first pop up at the Hey Hey, running the kitchen at The Flatiron, becoming the executive chef at The Rossi, how covid has changed the dining public, opening Ambrose & Eve, what the restaurant scene in Columbus needs to move forward and become recognized nationally, how Preston’s originally started, moving into the North Market Downtown, the closing of Ambrose & Eve, starting the non-profit Service Relief, how to educate the public on real food costs, what makes a good burger, his upcoming standalone restaurant in Groveport, biscuit backlash, why the biscuit recipe took 5 years to develop, where he thinks the food scene in Columbus headed over the next 5-10 years, re-starting his food blog “A Dish In The Life”, future expansion plans for Preston’s, answers the question left behind from chef Joshua Cook of Ampersand Asian Supper Club, and more before taking on the "burning grill" questions! For more on chef Matthew Heaggans and Preston’s: A Burger Joint, visit spoonmob.com/matthewheaggans and follow him on Instagram @kitchebn_matt, @prestonsburgers, @honeysfriedchicken & @service_relief_kitchen. Visit prestonsburgers.com for menu details and online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

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