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Server Speak: Who Should Win a Charlie Award?



Red Stag Supper Club

Tasha Poehler
Position: Server
Years in the industry: 10
Red Stag Supperclub, Minneapolis

Our chefs Andrew [Ernst] and Brian [Crouch]
both have been doing awesome things with
the food. I feel like we had our heyday and
then we dropped down in quality. Now, they
have stepped the game up completely. The
food is better than it’s ever been in the two
years I’ve been working here.

Moscow on the Hill

Jeffrey Theissen
Position: Executive Chef  
Years in the industry: 18 
Moscow On the Hill, St. Paul

Jon Beyreuther. I worked with him at Meritage
where he was the chef de cuisine. One of the
best people I have ever worked with—amazing
person, cook and chef. He doesn’t get the
recognition he deserves.

Salt Cellar

Alan Bergo
Position: Executive Chef
Years in the industry: 16 
Salt Cellar, St. Paul

Lenny Russo. When I worked for him he changed
the menu everyday. Everything comes from within
300 miles away. Everything that is the norm now,
with local food, he has been doing for 30 years.

Eli's East

Amanda Peterson
Position: Assistant General Manager
Years in the industry: 11 
Eli’s East, Minneapolis

The Butcher and the Boar. They just have exceptional
food, exceptional bourbon selection, good service, and
nice outdoor seating. I also live right across the street.

Stanley's

Steven Fremling 
Position: Bartender
Years in the industry: 10-plus
Stanley’s Northeast Bar Room, Minneapolis

Our general manager Kelli Holloway because she
launched Minnesota’s first dog friendly menu along
with a dog friendly patio. It has given pet owners better representation and the ability to really bring their family
out to eat. 

 

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