Name: Jeff Burris

Hometown: Marion, Ohio

Restaurant: Polaris Grill, 1835 Polaris Parkway

Background: Burris got his start in the restaurant industry at age 16, working as a dishwasher at the Marion Country Club. After three months, he began training as a line cook. Three years later, after learning all the line positions, he was promoted to sous chef. In another two years, he would be named executive chef, a position he would hold for five years. He then joined the 55 Restaurant Group and helped open Wilhelm's. He worked for many restaurants in the organization before moving to the Polaris Grill, another restaurant he helped open. He has been executive chef there since 1998.

Most memorable kitchen experience: In the last year that I worked at the country club, we did a "guest chef" night. One of the members would come in with his or her menu and work with me all day for the evening service. We did Italian, Greek, Indian whatever their background was. It was fun and entertaining because most of the items were old family recipes. After a 12-hour day or more they really understood the hard work and satisfaction of feeding 150 to 200 diners.

Best thing about the Columbus restaurant scene: After leaving a small town I really the fast pace of a bigger city. I love the rush of being so busy and the hectic atmosphere that comes with it.