Co-Owner of Peppercorn Food Company and Peppercorn at the Bank

Jude's passion for creating happiness through exceptional service began as a pizza delivery boy at the age of 18 and has evolved throughout his career. Following college, he accepted a position with a growing restaurant company where he was able to hone his skills and deliver excellent service.

Jude is an accomplished professional who has experience working in a variety of restaurant settings, from fast casual to fine dining. His most recent adventure was as managing partner of Popoli Restaurant in Cedar Rapids, where he began a catering program that eventually led to the creation of Peppercorn Food Company. The company officially opened its doors as a catering business in December of 2020, stemming from Jude's experience and passion for the culinary industry.

Jude's commitment to anticipating and exceeding the needs of his clients and customers has been a driving force in his success, and he continues to go above and beyond in everything he does. Jude looks to build on Peppercorn’s successes and is eager to grow the brand through scratch-made food and exceeding guest expectations.

Co-Owner of Peppercorn Food Company and Peppercorn at the Bank

Carrie's professional journey is marked by versatility, spanning across multiple fields. She began her career as an elementary teacher, later ventured into entrepreneurship by owning and operating several dance studios, co-owned a restaurant, and presently, she and her husband Jude oversee the operations of Peppercorn Food Company.

At Peppercorn, Carrie holds several pivotal roles, including overseeing smooth day-to-day operations, coordinating guest relations, and managing all behind-the-scenes bookkeeping. Her adept management of service and finances has been instrumental in the company's success and rapid growth. Carrie's meticulous attention to detail and the unwavering dedication of her team have been key factors in Peppercorn's flourishing.

Carrie approaches the growth of the Peppercorn brand with careful consideration, aiming for a strategy where everyone involved can benefit. Although her efforts may go unnoticed, they have made a significant impact and will continue to do so in the future.

Director of Systems & Market Development

A Dubuque, Iowa native, Dueland spent more than a decade in California's Northern Wine Country. Managing international publicity and new product launches for luxury wines, she traveled extensively and visited Paris several times a year.  There she developed a love affair with artisan cheeses, partaking of the proverbial cheese cart in Brasseries.

After moving back to the Midwest in 2010, Dueland managed two bustling cheese shops in dairy capital Madison, WI, sourcing over 400 international cheeses. At Peppercorn Food Company, she oversees Peppercorn Food Company's robust charcuterie program which recently expanded to including gifting boxes and artisan cheese classes. Her passion is to offer elegant entertaining solutions to clients.

In addition to all things fromage, Dueland also contributes to marketing & management systems for Peppercorn Food Company. She is a grandmother of seven.

Food and Beverage Director

I was born in Central Illinois, a small farming community, raised off of sweet corn, fishing & homemade casseroles. From the age of 12 I had an interest in cooking, helping my mother with Dinners brought me so much Joy. Food is what brought my family together; eating my mother’s homemade chicken noodle soup recipe always brought such comfort to the soul. From then, I learned what the power of food could do for people. 

My Career, like many, started with the hustle and bustle of Fast food. There's something to be said about fast food corporate business. The consistency, the timeliness, & the customer service. As a young teen, I enjoyed this, but found myself wanting to learn more about different skill sets of culinary. 

That took me to Illinois Central College in Peoria, Illinois. I studied there for a little over a year and then decided to take a risk and transfer out of state to Kirkwood Community College in Cedar Rapids, Iowa. This taught me many things, such as confidence in using a knife, the mother sauces, different cooking techniques, how flavors work together, & the science behind all of it. 

While going to school, I was the Sous Chef at the DoubleTree Hilton. I learned many things from my Executive Chef, Anca Timmons. She taught me all about cooking proteins to proper temps, confidence in the Kitchen, and to always keep a creative mind. Then Covid hit the world. 

This brought me to The Cedar Rapids Country Club, which taught me high-end approachable cooking. I enjoyed the Golf tournaments and the high-end banquets that they would execute there. 

Then I got a phone call from Jude Villafana- Peppercorn Food Company. Edward Beardsley, a talented Chef, a friend and colleague back from the DoubleTree days, recommended me. Intriguingly, I thought I'd give it a shot.   I met Jude through a Kirkwood Intern experience, never thinking our paths would align in the future. His Concept on Banquet cooking was exactly what I was looking for. Tasteful Country club style Wedding food. All from Scratch- the cooking gods were telling me this was my path to go with. An all-customized catering business! How exciting! I get to stay creative and try new things- the best of both worlds. It is truly wonderful to see the growth of the business from when I started here. Peppercorn has & continues to teach me so much. I learn leadership, working/ thriving under pressure, and making someone's day/ event special is what keeps my passion for hospitality alive. 

Kitchen Manager/Chef-Cedar Rapids

I’ve been in the food service industry since I was 17 years old. My father, an Executive Chef, gave me my first push into the working world by telling me that if I wanted a car when I turned 18, I needed to start earning it.

After a short summer job on a local farm loading eggs onto trucks, I began working in kitchens—starting with washing dishes and bussing tables. It wasn’t long before chefs recognized my drive and began teaching me basic kitchen tasks, from grilling chicken to washing and prepping produce.

I worked hard for two years—and earned that car.

After graduating high school, I faced a crossroads: pursue college to study accounting, or continue working in kitchens. During this time, I was offered an incredible opportunity to work as a line cook on a cruise ship. I accepted the position, intending it as a short-term experience, but I quickly moved up to Sous Chef. That decision ended up shaping the rest of my career.

The food and beverage manager on board became a mentor to me, taking me under his wing and teaching me the ins and outs of hospitality management.

Over the next 17 years, I built my career at sea, traveling to over 125 countries and working in a variety of roles—including Chef, Waiter, Bartender, and Bar Manager.

Eventually, I made the decision to move to the United States. I accepted a position as a Chef at a Mexican restaurant and was soon promoted to Restaurant Manager. From there, my journey in the hospitality industry has only continued to grow.

Chef De Cuisine-Peppercorn at the Bank and Peppercorn Food Company-Cedar Rapids

With over 15 years of knowledge in the culinary industry, Cole is a distinctive Chef dedicated to crafting exceptional dining experiences. Currently serving as Chef de Cuisine at Peppercorn at The Bank, Cole leads a talented kitchen team, blending creativity and high-quality ingredients to produce innovative dishes that captivate guests.

Cole’s culinary journey began at the age of 14 in Galena, Illinois, where he developed a passion for cooking. Over the years, he has worked his way up through the ranks, holding various leadership positions, including Junior Sous Chef, Sous Chef, Executive Chef, and now Chef de Cuisine. His career spans several high-end establishments across the Midwest, where he has earned a reputation for culinary innovation, strong leadership, and efficient kitchen management.

Focused on sustainability, seasonality, and local flavors, Cole brings a creative approach to every dish. He thrives in fast-paced environments, leading by example and fostering a collaborative culture of excellence within his kitchen team.