Chef Poetential Infinite Earnest shared their story and experiences with us recently and you can find our conversation below.
Poetential Infinite, really appreciate you sharing your stories and insights with us. The world would have so much more understanding and empathy if we all were a bit more open about our stories and how they have helped shaped our journey and worldview. Let’s jump in with a fun one: What’s more important to you—intelligence, energy, or integrity?
Integrity, to me, is the unshakeable foundation. It’s the moral compass that guides every choice, whether it’s what local produce I source for a dish at Lush Wine Bistro, the ingredients we use in our .CLASSiCA. focaccia, or the personal commitment my wife and I have to our vegan lifestyle. Without integrity, my 31 years of culinary intelligence is just a toolbox without purpose, and all my entrepreneurial energy is a fire without direction. It’s the promise I make to myself, my team, my family, and my community that what I put out into the world—be it a dish, a product, or a conversation—is an honest and authentic reflection of my values.
That said, intelligence and energy are the essential partners in this journey. Intelligence is the craft and the knowledge, the finely tuned instrument that allows me to turn a simple idea into something worthy of James Beard consideration. And energy? That’s the fuel. That’s what it takes to move across the country from San Diego, start multiple businesses from scratch, and keep the creative flame burning every single day.
Ultimately, I think a person needs all three to create a truly meaningful life and career. But integrity is the reason you choose the difficult, more purposeful path. It’s the soul of the work.
Can you briefly introduce yourself and share what makes you or your brand unique?
“My name is Poetential Infinite Earnest, though my team and friends call me Chef Poe. I’m a culinary professional with 31 years of experience, and I’m currently the Culinary Director for the brand new Lush Wine Bistro in Holmen, Wisconsin 307 Main St S. 54636.
My mission at Lush Wine Bistro is to demonstrate that a world-class, chef-driven, casual gourmet experience can be built on the principles of sustainability and community. We’re a reduced-waste kitchen, thoughtfully sourcing from local, organic farms to craft a menu that honors seasonality. With the support of our incredible team, our ambitious goal is to be mentioned in the Michelin Guide and to one day earn a James Beard Award, proving that a premier culinary destination can thrive in the heartland.
Beyond the bistro, my wife, Dr. Alvie Earnest, and I are building a lifestyle brand called ‘Chef & The Foodie,’ which begins with our upcoming cookbook series. We’re also hard at work on the launch of a wholesale focaccia concept, .CLASSiCA., to share our passion for gourmet-creative artisanal bread. Every project, from the kitchen to the cookbook, is an extension of my belief that great food and a life of purpose are built on a foundation of integrity, creativity, and collaboration.”
Appreciate your sharing that. Let’s talk about your life, growing up and some of topics and learnings around that. What breaks the bonds between people—and what restores them?
What breaks the bonds between people, in my experience, is a gradual erosion of shared understanding. It’s the silent accumulation of unsaid expectations, the assumption that we know what’s in another person’s heart without ever asking. In the high-pressure world of a kitchen, a simple miscommunication can ruin a dish, but in life, that same misunderstanding can ruin a relationship. It’s not always a dramatic event; sometimes it’s just the distance that grows when two people stop tending to their shared vision. Moving from San Diego to La Crosse was a bold step, and I’ve seen how that kind of choice, no matter how necessary, can be misunderstood by people who don’t have all the context. The bonds can fray when you’re not walking the same path, and the lack of communication makes it easy to fill the space with assumptions instead of empathy.
What restores those bonds is the inverse of that process—it’s the intentional act of creating a shared experience. For me, food is the ultimate restorer. There’s an ancient, profound truth to sitting down at a table, breaking bread together, and sharing a meal you’ve prepared with love. At its core, that’s the vision for Lush Wine Bistro. We’re creating a space for people to gather and reconnect, for communication to flow freely again over a great glass of wine and thoughtfully prepared food.
On a personal level, my wife and I restore our bond daily by creating something together, whether it’s in our garden, a new recipe for our cookbook, or building out our .CLASSiCA. brand. It’s in the quiet, shared labor of two people working toward a common goal. It’s a practice of vulnerability and open-hearted dialogue. You have to be willing to sit down, listen, and truly understand the other person’s perspective. It’s not about forgiveness so much as it is about a fresh start—using all the ingredients you have to create something new and whole again.
If you could say one kind thing to your younger self, what would it be?
If I could say one kind thing to my younger self, it would be this: “Keep asking the questions. Be relentlessly curious, not just about the recipes, but about the people, the places, and the purpose behind the food. You’re going to make mistakes, you’re going to burn some things, and you’re going to be told ‘no’ more times than you can count. But every single one of those moments is a vital ingredient in the chef you’re becoming. Don’t be in such a hurry to prove yourself. Slow down, listen, and trust the process. Everything you need is already within you.”
I think our readers would appreciate hearing more about your values and what you think matters in life and career, etc. So our next question is along those lines. What are the biggest lies your industry tells itself?
The biggest lies in our industry are like stale ingredients—they’ve been around for so long that people accept them as fact, but they ruin the final dish.
The first is the myth of the tortured artist chef. The idea that a great kitchen has to be a place of yelling, abuse, and burnout. For so long, that was the industry standard, but I’ve always believed it’s a lie that poisons the food and the soul. We’re proving at Lush Wine Bistro that a kitchen built on respect, collaboration, and calm energy produces not only a better product but a better life for everyone involved. The old-school mentality is not the price of excellence; it’s an unnecessary barrier to it.
The second lie is that culinary excellence can only exist in big cities. As someone who has cooked in San Diego, Chicago, and Las Vegas, I can tell you that a world-class restaurant is not defined by its zip code. It’s defined by its vision, its ingredients, and the people who pour their hearts into it. My move to La Crosse Wisconsin which is 20 minutes from Holmen wasn’t just a change of scenery; it was a deliberate choice to be closer to our daughter & prove that you can achieve a James Beard or Michelin level of quality right here, honoring local businesses and building a community-driven destination.
And finally, the lie that success is a solo act. The “celebrity chef” culture often perpetuates the idea of a single genius, but that couldn’t be further from the truth. My success is a collective effort. It’s my talented team at Lush Wine Bistro, the local purveyors we partner with, and most importantly, it’s my wife and co-founder, Alvie Earnest. We build our brands together, from the cookbooks to .CLASSiCA.’s focaccia. The greatest things I’ve ever made weren’t done alone; they were done with people who shared the same passion and integrity.
Okay, so let’s keep going with one more question that means a lot to us: What do you understand deeply that most people don’t?
What I understand deeply that most people don’t is that the pursuit of professional greatness and the pursuit of a full, happy life are not two separate things. For a long time, the culinary world—and society as a whole—convinced us that ambition meant sacrificing everything else.
I understand that’s a lie. My journey from the vibrant culinary world of San Diego to the La Crosse region wasn’t a retreat; it was a deliberate, family-driven mission. My wife and I chose to make our home in La Crosse, where we could be closer to our lovely adult daughter, Ebonee Rose. My work in Holmen, just a twenty-minute drive away, became a way to honor that choice.
This insight is the very foundation of Lush Wine Bistro. We’re combining the soul of tradition with new-age techniques, striving for the high standards and creativity of fine dining, but in a casual, approachable space. It’s a countertop service establishment with no pretentiousness, a place where people can truly connect. The motto I introduced to the owner Karen on the first day of meeting one another is to “Eat with your Eyes open, Chew with your mouth closed,” a reminder to be present and intentional with every bite. Visual Stimuli that just so happens to be edible.
That belief also fuels my personal brands. Our motto of being Rebellious / Bold / Liberated for ReBeLFoodie ByPOE is a direct reflection of that journey. It was a rebellious act to leave a major culinary city to be with my family, a bold move to start building something from the ground up, and a liberation to realize that true success isn’t defined by a location, but by accountability to your values. The “ByPOE” means I’m proud of every choice I’ve made, both in and out of the kitchen.
Contact Info:
- Website: [email protected]
- Instagram: rebelfoodie_bypoe
Image Credits
All Photos were taken by Chef Poe except the photo of Chef Poe was taken by IG: earnestlyiirie360
so if you or someone you know deserves recognition please let us know here.
