Michael C. Hood
Owner and General Manager
I love food. I have tasted and studied the gamut of food styles, flavors and presentations from around the country. My favorite has always been the home-style comfort foods of the Midwest. My mother and grandmother were great cooks. Growing up in Oklahoma during a time when supper was the major event of the day created my fondness for this style of dining.
My career in the restaurant industry has spanned 23 years. I have run restaurants in fifteen major cities, including Honolulu, Washington, D.C., San Francisco, Los Angeles, Tucson, Cincinnati, and Dallas. After years at the corporate level developing new restaurant concepts and systems, I’m excited to be back at restauranteering, serving our guests, working with food and helping crew members develop their potential.
At Harvest, we create a “thanksgiving feast” atmosphere at every table. We want our guests to feel the warmth and tradition of enjoying a fresh-cooked meal with friends and family. We strive to deliver the highest quality food, with both familiar and unique flavors.
I love everything about the restaurant business and I am excited to bring my experience and passion to Greeley. The moments I enjoy the most are the opportunities to be involved in creating lasting memories for our guests. I look forward to creating a memory with you.
D.J. Nagle
Executive Chef and Partner
My passion for good food began at home where weekend family dinners were important to my parents. We would gather around the table to enjoy the company of the family and the great home-style cooking of my mother and grandmother.
My culinary career began in high school at a local catering hall in upstate New York. In 1992, I moved to Vail, Colorado, where I worked in my first professional kitchen. Working under classically trained chefs, I found my calling. I stayed in Vail for six years, advancing my skills and gaining knowledge each day. Over the years I worked as a chef at restaurants in Denver, Louisiana, Tennessee, and Missouri, gaining experience and knowledge of various cuisines at different kitchens.
In 2004 I became an Executive Chef at Bloom in Broomfield, Colorado, the newest restaurant of Fox Restaurant Concepts. After a year at Bloom, I transferred to FRC’s new Denver restaurant NoRTH when it opened in February, 2005. It was with FRC that I met Mike Hood and Dan Chrzanowski. I am very excited to bring my passion for good food and the warmth of home-style cooking.
Dan Chrzanowski
Executive Chef and Partner
My passion for great food began early in my childhood in Michigan. My parents felt it was important to gather as a family every night for dinner. My mother and father—both extremely gifted in the kitchen—were always trying new dishes and experimenting with the old standbys. I’m grateful that they exposed me and my three older siblings to the wonders of great food and dining as a social experience.
From tossing pizzas to fine dining, cooking was always a hobby through high school and college. After receiving a Bachelors Degree in Economics and working in sales for three years, I realized that cooking in a restaurant kitchen was what truly made me happy. I received my culinary degree in 1995 from Johnson & Wales University in south Florida. After school, I remained in Miami for five years, working as the Executive Chef of two of south Florida’s busiest restaurants.
With experience now in both the culinary side and management side of restaurant operations, I opened my own restaurant and jazz club in Cincinnati, Ohio, in 2000. Pursuing further opportunities—and nicer weather—I relocated to Scottsdale, Arizona, in 2005, to working with Fox Restaurant Concepts where I met Mike and D.J. It is our intention to bring you an unforgettable dining experience at Harvest where great food and great times will always be on our menu.
