Chef Norman Dorise was born in Detroit, Michigan. When he was just 8 years old, he cooked his first breakfast for his father. The feedback he received for his first cooked meal is that it needed a little salt but his father liked the meal and told him it tastes good. Chef Norman Dorise’s first job was with Shoney’s restaurant where he was a server. He enjoyed working there but he found the noise coming from the kitchen intriguing. He just fell in love seeing the cooks working with their pots and pans and creating fabulous meals, as well the excitement that went on behind the scenes in the kitchen. He has worked at various restaurants such as Big Fish out of Detroit Michigan, The Block, The Caucus Club, Millers on the island, and Brick House. He attended culinary school at Galveston college and along with his classmates won the Epicurean Silver Spoon and is now the Chef of the West End Restaurant.