Thomas Kim’s fantasy is to introduce street-style Korean fare to inquisitive Midwesterners who aren't afraid to fall down the rabbit hole.
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, the chef and co-owner of Joan’s who came up with the “labor-saving” plan of Chef’s Day Off dinners.
“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.