A former Quincy resident is making it big in Chicago and now he's going even bigger.
He's appearing on national television promoting healthy lifestyles and competing to be a top chef for a renowned weight loss company.
Ryan Hutmacher changed the way he looked at food and it changed more than just his waistline.
"The cooking comes secondary to teaching people that they're not bound to their lifestyles," Hutmacher said.
Now the owner of Centered Chef in Chicago, Ryan Hutmacher's bread and butter is teaching people how to create clean, simple and what he calls-sexy food.
"We educate, entertain and inspire a healthy lifestyle and the way we do that is by blending culinary arts with nutrition," he said.
He opened the cooking school slash event space about eight-years-ago.
"The creation of Centered Chef has really been trying to explore if healthy food can be delicious," Hutmacher noted.
That journey started when Hutmacher was 24. He was fifty pounds overweight with high cholesterol and high blood pressure. His doctor wanted to prescribe him medication.
"And this is the same medication my grandparents were on at the time," he said. "So I knew the best way for me was to brace the idea that food is medicine and that's what I've been exploring."
Hutmacher's vision and culinary studio has put him on the Chicago foodie map. Now its even caught they eye of the daytime talk show The Chew.
"It's humbling," he said.
Hutmacher is one of six finalists competing on the show for a one-year consulting contract with Weight Watchers. He hopes people going through the weight loss program will relate to his story.
"I just have this humility and approach to teaching people that they're not bound to their lifestyle and I use what I've been able to do in my own life as an example to relate and connect with them," he said.
But no matter win or lose or how big his career gets, Hutmacher says he'll always remember where home is.
"My roots are always in Quincy," he said.
His appearance on The Chew will air today at noon on ABC.
Get a quick salsa recipe from Hutmacher by clicking, here.