Norm Fenton, executive chef of Ale Mary’s and Tom’s Oyster Bar in Royal Oak, learned his way around a stove at an early age.
“My mom worked 60 to 70 hours a week, so I would cook dinner for her and my siblings starting at around 7 or 8 years old,” Fenton, 26, said.
In 2004, at the age of 14, Fenton spent the summer working as a busboy at Peabody’s restaurant in Birmingham.
“I originally wanted to work there to get enough money to buy an $800 BMX bike, which my mom could not afford. It took the whole summer to earn enough money,” he said.