Josh Vaughn can look out the windows at On The Rox and view the water flowing past the location.

It brings him inner peace as well as opportunity. The setting also brings him home.

And this is exactly where he wants to be.

Vaughn, 41, the owner-operator of Chef Vaughn’s Kitchen, is now operating his kitchen and catering business along the banks of the Kankakee River. He and property owner, Craig Rabideau, recently came to an agreement on leasing the kitchen.

Today marks his first official day at 670 W. Station St. The West Station property was once known as Sam & Ella’s. When it was Sam & Ella’s it offered dining for a time. When the weather allowed, patrons could enjoy their meal outdoors on the property’s deck overlooking the river.

For the previous three years, Vaughn had operated Chef Vaughn’s Kitchen at 161 E. Bethel Drive, Bourbonnais, but upon the expiration of his three-year lease there earlier this year, he sought a new location.

Vaughn, of Bourbonnais, started his business operating out of the food court at Northfield Square mall.

The 2001 graduate of Kankakee High School, Vaughn will initially be operating the On The Rox kitchen from 11:30 a.m. to 7 p.m. Monday through Friday. He will expand to weekend hours in the near future, but has no specific timeline at this point.

Vaughn and five part-time workers operate the kitchen.

Chef Vaughn’s menu features a wide assortment of pasta dishes including chicken alfredo fettuccine, lobster alfredo, plain alfredo, shrimp alfredo, veggie alfredo, and mac and cheese.

He also offers Philly cheese steak, smash burger and crispy chicken sandwiches. His menu also includes a wide selection of appetizers and sides. Kids meals are also on the menu.

Vaughn said he will soon be adding pizza.

Vaughn’s parents, John and Tonja Quick, own Mac & Frankie’s, 1035 W. Broadway St., Bradley, would also like to see his culinary skills be used in Bradley.

Vaughn thinks he could operate both kitchens.

Regarding On The Rox, Vaughn said when he exited the Bourbonnais site he was unsure where he would land. When he heard about On The Rox, he quickly reached out.

“I didn’t even know they had a kitchen here. I can see myself here for a long time.”

So can Rabideau. Rabideau, of Bourbonnais, who has owned the location since December 2007, admitted he has not tasted Vaughn’s food. But, he said, many people he’s talked to about Vaughn have raved about his offerings.

He said he and Vaughn began discussing the idea in October.

“I think this could bring in a new customer base here. I think this will be a good fit,” he said. “I have to say I’ve been pleasantly surprised by how many people know him. I’m glad to be bringing him here.”