Growing up in a family of deep Southern roots Chef Cedric Harden's passion for food sparked at a very early age. When Chef Harden was 22 years old he moved to Chicago to study culinary arts at the Le Cordon Bleu Cooking and Hospitality Institute of Chicago. During his time in Chicago, Chef Harden worked his way through the city in places such as Joey's Brickhouse and Wolfgang Puck Catering Company. His most recent work included a seven year stint with Chef Bill Kim, as his sous chef, at Urban Belly, Belly Shack and Belly Q. Chef Cedric Harden decided to expand his culinary curiosity and began working for III Forks Steakhouse in July of 2014. At his current position at III Forks Steakhouse Chef Cedric Harden presents his own southern spin on classic Midwest American Steakhouse fare.