Raised in the California’s Bay area, Harrison Runyon found his passion for cuisine while working on his father’s winery while attending West Valley College Medical Program. Growing up in the melting pot of California, he was exposed early on to a rich culture of flavors. Upon working for his father at Testerossa Winery, in 2008 he spent 7 months in Italy, and although he had not realized it yet, he was slowly developing his love for the culinary arts. After coming back to the states, he left California and moved to Naples, Florida to attend Edison State College Nursing program. Cooking his way through medical school to support himself, he abandoned his schooling to dive into a career that his heart truly desired, to be a Chef.