Born and raised in the plains states, talented chef Earl Hook holds over a decade of professional cooking, baking and pastry experience. His regionally inspired creations show his respect for traditional cooking methods and cooking vessels made of cast-iron, copper and clay. Earl’s trademarks are introducing bold classics, innovative combinations and insisting on simple use of only the freshest local, imported and seasonal ingredients.

Earl was reunited with chef-owner Julie Andres at La Medusa in April 2004 after having worked together at Brasa five years previously. In 2003, when Julie purchased La Medusa, it was the perfect opportunity to become chef partners and expand the original menu to include a greater selection of seasonal offerings. Each is uniquely prepared and personally overseen by the chefs each night of service.