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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.

Tyler Shipton - Borough

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.

J.D. Fratzke - The Strip Club Meat and Fish

Cooking is a form of religion and J.D. Fratzke takes a very Buddhist approach to preparing food.

Paul Berglund - The Bachelor Farmer

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.
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