Chef Karl Worley grew up in the Southern Appalachian Mountains, where he learned to cook from his grandfather in Bristol, Tennessee. He received his culinary degree from Johnson & Wales University in 2010. After spending time in the kitchens of Rioja in Denver, he further developed his passion for sustainable agriculture and farm-to-table restaurants while working for the Coon Rock Farm in Hillsborough, NC. Together with his wife Sarah, he founded Biscuit Love (Truck) in 2012, offering an assortment of Southern menu options sourced from local purveyors and farms. The Worley’s re-envisioned their food truck concept and opened a brick and mortar Biscuit Love Brunch earlier this year. Through sourcing top quality seasonal ingredients, he is known for creating delicious dishes that honor the deep-rooted traditions of the South.