Ralph Humes is a familiar face to area restaurantgoers. He’s owned Soul Hole; Mana, in the Village at Grand Traverse Commons; and Sweet Mama’s Kitchen, in Elk Rapids. He’s also spent time at Traverse City’s Centre Street Cafe and Harvest eateries, and Black Star Farms. These days, however, his kitchens are in concert halls, cooking up a storm for artists, bands and crews from coast to coast for Concert Kitchens.

In this week's Northern Express - sister publication of The Ticker - Humes shares the story of how he wound up cooking for the likes of Sting, Peter Gabriel and Garth Brooks on a recurring basis. From gigs at The Palace of Auburn Hills to Cirque du Solei to sold-out national tours, Humes' career is rarely boring - and has taken him across the country. The chef has been on the road with Miranda Lambert, Bob Dylan (Humes’ first time as crew chief), and Mavis Staples of The Staple Singers, among others. He typically does a stint with the tour, then is able to come home to Traverse City for a couple weeks before heading out again.

A bassist himself when he’s not preparing comestibles, Humes enjoys the opportunity to be around other musicians. “When I’m home, I get to do what I want to do — play music,” he says, pointing ot recent gigs including Friday Night Live and a set at Olives & Wine. Read more about Traverse City's "chef to the stars" in this week's Northern Express, available online or at one of more than 600 distribution spots across 14 counties. And, stay connected throughout the week on Facebook, Twitter and Instagram.