Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags

Archive »

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.

Stephan Hesse - Uptown Cafeteria

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 & Birk Grudem - Hola Arepa food truck

Christina Nguyen and Birk Grudem have brought their travels in Latin America to their food truck.

Jamie Malone - Sea Change

Jamie Malone never expected the recognition and publicity that’s come her way since becoming chef de cuisine at Sea Change in Minneapolis.
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags