“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 chose working at W.A. Frost under Leonard Anderson and then Wyatt Evans during his transition from woodworker to chef.
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.
Sure, he can name other reasons for becoming a chef, but ultimately for Jason Schellin, it all comes back to eating.
LaShaw Castellano uses the word “colorful” to describe her baking style, along with “playful” and “homey.”
At Marin executive chef and partner Mike Rakun is preparing pan-seared halibut and poached salmon without butter.
It’s hard not to notice Stephan Hesse in the kitchen at Uptown Cafeteria. “I’m a big dude. I’ve got a big beard,” says Hesse.
Christina Nguyen and Birk Grudem have brought their travels in Latin America to their food truck.
Jamie Malone never expected the recognition and publicity that’s come her way since becoming chef de cuisine at Sea Change in Minneapolis.
Tyler Shipton, chef and co-owner of Borough, one of the North Loop’s hottest restaurants, and will soon open Coup D'état in Uptown.
Cooking is a form of religion and J.D. Fratzke takes a very Buddhist approach to preparing food.
Cooking for a presidential fundraiser turns out to be no different than cooking for the governor of Minnesota, a feat Paul Berglund, 36, executive chef at The Bachelor Farmer.