I think it’s safe to say the Twin Cities restaurant community is glad Alex Roberts opted against a career in medicine, choosing instead to wield a blade in the kitchen, not an operating room.
Asked about the pre-opening hype surrounding St. Genevieve, Steven Brown played it cool, suggesting the frothy excitement before high-profile openings risked setting public expectations dangerously high.
In the pre-opening hours at Burch, it’s plain to see how much work goes into running the vast upscale restaurant.
To find a top chef mentored by Tim McKee, all one has to do is stand blindfolded in front of a map of the Twin Cities culinary scene and throw a dart.
“Women have always been drawn to my kitchen because I'm a woman,” Brenda Langton says. “My goal is to keep a happy kitchen.”
Some may have considered it a career setback, to revert to line cook when you’ve been head chef and run the kitchen at a well-known steakhouse in town. For Justin Sutherland, though, it was anything but.
Being a woman on the line isn’t the rarity it once was, but it’s still nice to have a mentor in your corner of the kitchen.
Pairing Surly's brews with equally forceful food is Jorge Guzman’s daily charge as executive chef of both restaurants at Surly’s massive, still-new destination brewery.
“I’ve never experienced anything like it,” Gavin Kaysen says about the opening last year. When reservation lines opened, they sold out two months’ worth of seats immediately.
At 19, Angel Luna and two friends came to the U.S. illegally. Luna, who grew up in Veracruz, Mexico, wanted to find steady work in order to send money back to his parents and sisters.
When Diane Yang heard that famed New York City Chef Gavin Kaysen was returning to his hometown to start a restaurant, she didn’t believe it.
In his role as chef de cuisine at La Belle Vie, Mike DeCamp has been a driving force in the Minneapolis food scene for nearly a decade.