Ken Myszka returned to his hometown of Downs, Illinois, carrying a dream forged by years of culinary adventures around the globe. Joined by his wife, Nanam, from Seoul, South Korea, he set out to build something more meaningful than a collection of restaurants. He envisioned a holistic hospitality movement rooted in the land, the seasons, and a deep respect for where food comes from. Thus, Epiphany Farms Hospitality Group was born.

Guided by our core values of farm-driven integrity, passionate craftsmanship, sustainable stewardship, community connection, and hospitality with purpose, Ken and Nanam have spent the past 16 years transforming a 75‑acre estate into a thriving ecosystem that now includes four distinctive restaurants, seven special‑event spaces, and a farm-to-table catering program.

Every morning, they walk the fields where hundreds of vegetable varieties, heritage livestock, and vineyards thrive under regenerative practices. Those same ingredients travel to our kitchens, where our chefs craft menus that honor the seasons and celebrate Midwestern traditions. Through thoughtfully designed events—whether an intimate farm dinner or a grand gathering under our overhang patio—we bring people together, forging connections that nourish both body and spirit.

Beyond serving meals, Epiphany Farms is committed to reconnecting our community with the source of its food. Public talks, hands‑on workshops, and farm tours invite neighbors to learn about nutrition, ecology, and the power of mindful eating. Looking ahead, Ken and Nanam hope to keep growing this idea by inviting others to steward their land, supporting local producers, caring for the land, and reimagine hospitality as a force for positive change.

Welcome to Epiphany Farms Hospitality Group—where every meal is an invitation to celebrate the land, the seasons, and the bonds that unite us.