KARL PROHASKA

Chef. comedian. artist. Idiot.

He has been a chef for 22 years and has been happily cooking all over the United State as a chef for some of the finest hotels and restaurants in the country: Hilton, Sheraton, Gaylord Opryland and McCormick and Schmick to name a few.

His culinary style leans heavily toward French technique blended with Italian simplicity. Rare is the dish that will contain more than four fantastic elements. Sandwich lover, smoking fanatic, seafood nut. 

Karl is a married father with two terrific kids. He is fully aware that he has three children but knows a little competition never hurt anyone.


He is also the proud owner of  Shadow, a golden retriever- yellow lab mix, who is the “greatest couch sleeper of this, or any, generation”.  His hobbies include fishing; stand up comedy, and movies.


He is widely regarded as loud and disagreeable and should not be trusted. 

An explorer into all things creative, my interests don't stop at cooking. I'm fascinated by the creative process no matter the category.  I paint, carve, and write simply to keep the creative process alive in my head. Over the past two years, I've led a double life as a chef and stand up comic.  Making people laugh is the same instant feedback I get from food and it's a wonderful thing. Comedy and Culinary also share one very important trait... there is NO ONE who knows everything about either. They will both provide me a lifetime of learning opportunities.

​​Great food is relatively simple. Buy great ingredients. Treat them well. Cook and season them properly. And try to not let your ego screw all of that up.

the approach

who is the culinary freight train?

chef. comedian. artist. idiot.