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Aaron Slavicek - Bar La Grassa

Aaron Slavicek is soft spoken, quick to smile and pleasant to be around as executive chef of Bar La Grassa.

Robert Wohlfeil - The Oceanaire Seafood Room

Robert Wohlfeil is executive chef at The Oceanaire in downtown Minneapolis.

Leonard Anderson - Tongue in Cheek

Along with wife Ashleigh Newman, Leonard Anderson has created something quite different in the up-and-coming Payne Avenue neighborhood of St. Paul.

Thomas Kim - The Rabbit Hole

Thomas Kim’s fantasy is to introduce street-style Korean fare to inquisitive Midwesterners who aren't afraid to fall down the rabbit hole.

Carrie Summer and Lisa Carlson - Chef Shack

Their food, which includes the mini donuts, bison burgers topped with a fried egg and pulled-pork nachos, has been included on some pretty notable national lists

Susan Dunlop - Joan’s in the Park

Susan Dunlop, the chef and co-owner of Joan’s who came up with the “labor-saving” plan of Chef’s Day Off dinners.

Ryan Lund - Lucia’s Restaurant

“It’s very humbling, it’s very scary, if I can say that,” says Executive Chef Ryan Lund. “I’m always working to live up to Lucia’s name and her standards.”

Lucas Almendinger - The Third Bird

Lucas Almendinger chose working at W.A. Frost under Leonard Anderson and then Wyatt Evans during his transition from woodworker to chef.

Adam Vickerman - Café Levain

Since meeting in 2004 when he interned at the restaurant under Steven Brown, it’s been an on-again, off-again relationship for Adam Vickerman and Café Levain.

Jason Schellin - The Buttered Tin

Sure, he can name other reasons for becoming a chef, but ultimately for Jason Schellin, it all comes back to eating.

LaShaw Castellano - Borough

LaShaw Castellano uses the word “colorful” to describe her baking style, along with “playful” and “homey.”

Mike Rakun - Marin Restaurant & Bar (Le Meridien Chambers Hotel)

At Marin executive chef and partner Mike Rakun is preparing pan-seared halibut and poached salmon without butter.
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