Chef Hamodi Siam was born in Jerusalem but grew up in Michigan, where his father was studying languages at the University of Michigan. Being a linguist and fluent in 12 languages, the family became world travellers, living in Dubai, Abu Dhabi, Cairo and many other places. Realizing that “culture is cuisine” and “cooking expressed love”, Hamodi’s career began long before he even knew it. After finishing High School, he the General Manager of a Steakhouse at 19. But his passion for the back of the house to learn more of the art of cuisine, Hamodi attended Scottsdale Culinary Institute , where he graduated in 1991 with Top Honors. After an internship at the Five-Star- Five-Diamond Scottsdale Princess Resort, he worked in prestigious resorts and hotels ever since, e.g. The Camelback Marriott, The Boulders Resort, The Buttes Resort, until he was asked to teach at Scottsdale Culinary Institute from 1998-2010. In 2000, Hamodi also opened his own catering company, with everything being fresh and made from scratch, able to serve as many as 800 people at the same time, as well as high end clients, such as Governors, Vice Presidents and famous musicians. Moving to Rapid City with his family in the summer of 2016, Hamodi took the position of the Executive Chef at Minerva’s. Due to his fascination of making food from scratch, and not buying things “off the truck”, but creating his own culinary fare, Hamodi saw his opportunities here in Brookings. Chef Hamodi continuously wants to use his knowledge, skills and professionalism as the future Corporate Chef, in a modern trend-and-style environment of Brookings’ hospitality industry.