Having grown up in rural Indiana, Chef Regan was accustomed to cooking from scratch using fresh, seasonal ingredients collected from her grandfather’s farm. Regan has worked in restaurants since she was 15, handling everything from dishwashing to managing front-of- house to running numerous kitchens to making salads. By 2012, she had an investor and opened her restaurant, Elizabeth, named after her sister. “I’d say the hardest aspect of the career is being able to switch from business woman to chef to mother to mentor all within an hour,” said Regan. But multitasking isn’t slowing down this spitfire. Look for Bunny micro-bakery/WunderPOP and Kitsune Restaurant and Pub opening later this year.