Cigar Aficionado

In the world of cooking, bonds are as essential as the ingredients themselves. The strongest culinary experiences are rooted in connections—between chefs, guests, and the ingredients they share. For two private chefs with a friendship spanning decades, this concept is at the heart of every meal they create. Their dedication to fostering these bonds brings warmth and meaning to each guest experience they craft.

“We really love to cook for other people,” says Ryan Van Voorhis, one half of this dynamic cooking duo.

The pair’s warmth and connection with guests are as integral to their service as the meals they prepare. This dedication to quality is reflected in their selection of ingredients, from fresh, local produce to carefully chosen spirits like Heaven Hill Bottled-in-Bond Bourbon. “Everything starts with quality,” says Van Voorhis. “Whether it’s the produce we hand-pick or the bourbon we select to share with our guests, every choice impacts the final experience.”

Their shared history is marked not just by friendship but by a visible symbol of their bond—matching chef’s knife tattoos on their forearms. These tattoos reflect their lifelong dedication to their craft and to each other, much like the thoughtful, quality ingredients they choose for every dish. At the core of everything they do is a commitment to connection—both with each other and with the people they serve.

“There’s a great commonality between breaking bread and the community aspect of that, and drinking a really good bourbon,” says Seth Bradley, the other half of the duo. “They go hand-in-hand to create a great experience. Especially if you start with something good like Heaven Hill Bottled-in-Bond, you’re going to end up with something better than what you started.”

In fact, Heaven Hill Bottled-in-Bond Bourbon—a Kentucky whiskey aged for seven years—frequently finds its way into the pair’s cooking. This ultra- bourbon, with its rich heritage and award-winning quality, complements the seasonal dishes they craft, adding a layer of warmth and complexity to everything from marinades to vinaigrettes. It’s the perfect accompaniment to their goal of fostering connection with each dish and every shared glass. Whether they’re deglazing carrots or sipping it straight, Heaven Hill Bottled-in-Bond enhances both the food and the overall experience.

“The caramel notes in the bourbon pair beautifully with sweet dishes, like a Bananas Foster, and it works wonders in savory applications too,” Bradley adds. “We’ve used it to deglaze carrots, enhance smoky flavors in a charred steak, and even in a reduction sauce. It’s versatile, and it adds depth to whatever we’re cooking.”

The two chefs emphasize that sourcing top-tier ingredients is essential to their process. “We always start with the best we can find—whether it’s the local produce from farmers we’ve built relationships with or a bourbon like Heaven Hill Bottled-in-Bond that we know will elevate the dish,” Bradley explains. This attention to detail in creating unique culinary experiences mirrors the dedication to quality that goes into each bottle of Heaven Hill Bottled-in-Bond.

As Seth and Ryan bring their guests into their world, serving both food and bourbon, they break down the typical barriers between chef and diner. “It’s intimate,” Bradley notes. “Being in someone’s home, sharing a meal, and sipping bourbon like Heaven Hill Bottled-in-Bond—it creates a connection. By the end of the night, those guests are no longer just clients. They’re part of the experience, bonded by food, drink, and great conversation.”

With every course, these private chefs aim to foster connection. The combination of thoughtfully prepared meals and Heaven Hill Bottled-in-Bond Bourbon is their recipe for building bonds with every guest. Whether enjoyed straight or incorporated into a dish, this bourbon adds richness and depth to every moment shared at the table.