Chef Alexander Young was born in London, England. At an early age, his family moved to San Francisco so his father could accept a professorship at San Francisco State. At the age of 17, Young moved to New York City. Working with a family friend, he accepted his first cooking job with a feature film location catering company named the Central Falls Road Show. As a cook, he catered to such stars at Michael Douglas, Alan Alda, Danny Devito, and Madonna. Later, Young took a job as assistant kitchen manager with the China Grill and worked under Chef Mako Tenaka, one of Wolfgang Puck's top chefs. At the China Grill, Young learned the art of Sashimi preparation. He stayed at the China Grill for 3 years, then moved on to a position as Executive Sous Chef at the Doral Court Hotel. In 1990, Alex Young moved back to California. It was there that he met his wife. And it was there that they were married. The newlyweds soon moved to London England, and Chef Young took a job as Executive Chef at the First Floor Restaurant, which served modern European Cuisine, catering to the affluent Kennsington and West End areas of London. In late 1990, Alex Young moved to Ann Arbor Michigan and accepted a position as Executive Chef at the Ann Arbor Hilton, the same place that both Ari Weinzweig and Frank Carollo had both done stints as chef. It was at the Hilton that Alex identified his career goal of wanting to be Corporate Executive Chef. For the next 10 years, Young traveled the country pursuing this goal. He achieved it by the year 2000 and on the way worked in such locations as Traverse City, MI, Novi, MI, and Long Beach, CA. Between the years of 1998 and 2000, Alex opened the Pittsburg Fish Market for the Hilton Restaurant Group as Regional Executive Chef. He also created an upscale American Bistro concept opening in Chicago, IL and Alexandria, VA. In 1997, with a young family, and wanting to re-locate to Michigan, a mutual friend introduced Alex to Ari and Paul. For three years, Alex spend much of his free time cultivating a relationship with Ari and Paul. In 2001, they agreed to open a restaurant together. For two years, Alex spent the better part of his time working with Ari and Paul on the opening of the Zingerman's Roadhouse. The Roadhouse opened Sept. 15, 2003, and Alex has never looked back. Zingerman's Roadhouse and Delicatessen,in Ann Arbor, Michigan, proudly serve Newsom's Country Ham! Zingerman's RoadhouseZingerman's Roadhouse, 2501 Jackson, Ann Arbor, MI 48103; 734.663.FOOD, zingermansroadhouse.com Zingerman's Roadhouse is a casual, full-service restaurant that brings food-loving folk really good American food. Recipe: One of our favorite ways to prepare and enjoy Newsom's Country Ham! Zingerman's Roadhouse -- Brunch -- Eggs Benedict. . . Two poached eggs served over slices of Newsom's amazing Kentucky country ham and grilled Sourdough bread. Topped with homemade hollandaise sauce. Zingerman's DelicatessenZingerman's Delicatessen, 422 Detroit Street, Ann Arbor, MI 48104; 734.663.DELI, zingermans.com Zingerman's is fast becoming America's best-known Deli. Opened in March of 1982 by Paul Saginaw and Ari Weinzweig in an historic building near the Ann Arbor Farmers' Market, the Deli got its start with a small selection of great-tasting specialty foods, a host of traditional Jewish dishes and a relatively short sandwich menu. Today, Zingerman's is an Ann Arbor institution, the source of great food and great experiences for thousands of visitors every year. The Deli serves up thousands of made-to-order sandwiches with ingredients like premium Black Angus corned beef and pastrami, free-range chicken and turkey, homemade chopped liver and chicken salad. The Deli also stocks an exceptional array of farmhouse cheeses, estate-bottled olive oils, varietal vinegars, smoked fish, salami, coffee, tea and much, much more. From its inception, Zingerman's has been committed to delivering the most flavorful, traditionally-made foods to its customers, presented in an entertaining, educational and service-oriented setting -- consistently working to improve the quality of its food, to find more authentic ingredients and improved techniques in an ongoing effort to offer up ever-more flavorful food. Zingerman's has always believed that customers can tell the difference between mediocre and marvelous. The fact that while competition increases every day, great numbers of food-loving folks continue to find their way down to Detroit Street to eat just reinforces that belief.