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  Rodger Bowser has worked in kitchens in London, studied cooking in Ireland and been a private chef on houseboats in France.
  
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  His decision goes back to Bowser’s formative years as an aspiring chef, when he moved here from rural Michigan for a summer job and became enchanted with the place.
  
  “Being in Ann Arbor, in a college town with multiple thoughts and viewpoints and diversity, and just the way people thought about things … it really opened my eyes up to a different world that I didn’t know existed,” says Bowser, now head chef at Zingerman’s Delicatessen, a beloved Ann Arbor eatery.
  
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