Executive Sous Chef Don Jennings hails from Coleman, ten minutes down the road from Midland. His love of the culinary world comes from growing up working and playing in restaurants and family kitchens.
At a young age, he became the Executive Chef at Michaywe Inn the Woods in Gaylord. He then attended Le Cordon Bleu College of Culinary Arts before being called back to his hometown to help open The Cafe Zinc inside The Hotel. Before bringing his culinary creativity to Plank’s Tavern on the Water, he honed his skills for seven years at a traditional French Bistro in Southwest Michigan. Chef Don enjoys transforming food from its original state while keeping it simple, fresh, and beautiful. He specializes in molecular gastronomy and plate presentation.