Austin Covert

The Climb

Training at Schoolcraft College set the frame for a career built in precise, high-profile kitchens. That early groundwork is visible in the way Austin Covert moves through the record: with timing, control, and a preference for rooms where technical discipline is part of the job. At Sixteen in Chicago, Illinois, he worked as Chef De Partie, a role that placed him in a refined, exacting environment and sharpened the technical habits that carry through the rest of his path. Leadership came next, with wider responsibility and a broader operational scope. Austin Covert served as Head Chef at Detroit Foundation Hotel in Detroit, Michigan, United States (2017–2021), a four-year stretch that reflects the demands of running a kitchen inside a prominent hotel operation. He then became Executive Chef at Jasper Hotel in Fargo, North Dakota, United States (2021–2022), continuing the northward movement of his career while bringing the same measured approach to a new room. The pattern across these posts is consistency: moving through respected kitchens with control and calm, building a reputation through repeatable standards rather than volume, and keeping the work anchored in place.

Today

The kitchen language is direct and ingredient-led, with the emphasis placed on produce, growers, and the surrounding region. At Rosewild, the menu philosophy is built around proximity and seasonality. "For me and through this restaurant, locally sourced is everything. We are as farm-to-table as it gets."

In Their Words “For me and through this restaurant, locally sourced is everything. We are as farm-to-table as it gets.”

Recognition

The local-sourcing ethic is stated plainly at Rosewild and carried through the leadership around it. It reads less like branding than a working standard: careful, grounded, and attentive to ingredients and the people around them.