Page 11 - Leisure Living Magazine May 2018

Chef in the Spotlight
Chef Kenn Petersen of
Angry Bull Steak House
By JD Noll, Feature and Food Writer
It’s all about freshness, quality and service. In business since 1993, the 208+ seat Angry Bull Steak House caters to beef and seafood lovers, although an occasional pasta dish might take a bow. A staff of 25 professionals provide the finest service available with 10 servers having a combined 125 years of serving excellence.
Originally known as Philbo House Restaurant along Rt. 6, east of Huron, it was a popular dining location between Toledo and Cleveland prior to the construction of new Rt. 2. Now, partnering with former owner, Lisa Keble after the loss of her husband, Rich, Kenn Petersen couldn’t be happier with Angry Bull’s reputation citing their creed, “Quality is never an accident; it is always the result of high intention; sincere effort, intelligent direction and skillful execution. It represents the wise choice of many alternatives.”
Today, the fine dining destination serves some of the areas’ finest steaks, seafood and produce. With daily deliveries, beef is primarily provided by Kelbe Brothers of Berlin Heights along with area cattlemen. Dry aged for a minimum of 30 days, beef is hand cut while seafood is delivered from Port Clinton Fish Company and Cantonese Seafood. Food is made to order in their “scratch kitchen” where all ingredients are freshly prepared. “We have an abundance of resources in this area. We’re not trying to be the next best thing. We want to be the place that’s always there where you can sit down and have a great dinner.” Petersen believes that “a good piece of
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meat should take center stage complimented with flavorful sides.” Food should be fresh and tasty, simple and to the point.
Also serving as Chef du Cuisine and Operations Manager, Kenn feels fortunate to be in “proximity with local resources like the Chef’s Garden and the Culinary Vegetable Institute as well as many local and nationally recognized chefs who are inspirational and down to earth to work with.” He credits three popular chefs as his inspiration: Paul and K. Prudhomme, Martin Yan and David Rosegarten.
A graduate of Sandusky High School, Kenn studied at Bowling Green and Ashland Universities as well as the Culinary Institute of Chicago. In the food service industry since 1976,
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Chef Kenn Petersen
May 2018 LeisureLiving | 11