Born and raised in Upstate New York, Ursprung began his career working in some of the top kitchens in New York City where he honed his culinary skills and developed a passion for local sourcing. Early positions for Ursprung included tenures as Chef De Partie at Café Boulud and Craft by Tom Colicchio, before working alongside Chef Daniel Humm as both Chef De Partie and Sous Chef at Michelin-starred Eleven Madison Park following the restaurant’s milestone renovation. In this role, Ursprung worked closely with farmers in the region to source the best local ingredients for the kitchen. A passion for hospitality developed while working as the lead Banquet Chef at Manhattan’s The Nomad Hotel overseeing all private events. Most recently, Ursprung served as Executive Chef of Hospitality Department (Press Club Grill, Point Seven Restaurant and Lounge) in New York.