Featuring the Nation's Best and Minnesota's Best Chefs:
Johnny graduated from the Culinary Institute of America and has honed his craft at highly lauded locations like The River Cafe, Daniel, Payard, Cafe Boulud and LaDuree. He was also Executive Pastry Chef at Michelin-starred restaurant Jean-Georges for almost a decade.
Johnny received the James Beard Foundation's award for Pastry Chef of the Year, was recognized as one of the 10 Most Influential Pastry Chefs in America by Forbes and Best New Pastry Chef by New York magazine. Johnny was also head judge of Bravo's Top Chef Just Desserts.
Johnny now runs his own consulting company, Sugar Fueled, Inc.
Acclaimed chef with a passion for sustainability, Midwest native, James Beard Foundation Nominee, Food & Wine magazine People's Best New Chef nominee, Food & Wine magazine Best New Chef 2012, current co-chef at Catbird Seat in Nashville, "Top 10 Restaurants in America," GQ magazine
Culinary powerhouse, Executive Chef and owner of Piccolo Restaurant and Sandcastle, Minneapolis, James Beard Foundation Award Semi-Finalist, featured on Anthony Bourdain's Travel Channel show, "No Reservations," "...far and away the best and most inspired and inspiring meal of my trip across America." -Anthony Bourdain
Innovative chef known for his creative twists on classic Italian recipes, James Beard Foundation Award Semi-Finalist, one of Food & Wine magazine's "Best New Chefs" and current co-chef at Andrew Michael Italian Kitchen and Hog & Hominy in Memphis
Distinguished chef known for turning traditional Italian dishes into contemporary taste experiences, James Beard Foundation Award Semi-Finalist, one of Food & Wine magazine's "Best New Chefs"and current co-chef at Andrew Michael Italian Kitchen and Hog &Hominy in Memphis
Revered Chef de Cuisine at Sea Change in Minneapolis, one of Food & Wine magazine's 2013 "Best New Chefs" and James Beard Foundation Award Semi-Finalist
Lauded Pastry Chef and master of edible works of art at Sea Change, Minneapolis
Executive Chef of soon-to-open Heyday in Minneapolis, Christiansen is a protege of Tim McKee's and was most recently the chef of 2012 hottest opening, Union. Christansen is well-known for his use of high quality ingredients with playful presentations. Christiansen previously staged at Noma in Copenhagen, which was once voted "Best Restaurant in the World."
Executive Chef and mastermind behind combining fewer ingredients with the natural flavors in fresh seafood at Oceanaire Seafood Room, Minneapolis
Executive Sous Chef at The St. Paul Grill, Chef Bartos has worked his way up the ranks with 17 years of Midwestern food and restaurant industry experience. Chef Bartos exhibits a confident, yet humble approach to cooking and works closely with his team to ensure the best quality at The St. Paul Grill.
Morrissey Hospitality Companies' Corporate Chef Kapps oversees the culinary operations of The Saint Paul Hotel, The St. Paul Grill, Tria Restaurant and Bar and consults with the MHC Culinary Group at the RiverCentre. Chef Kapps has worked in the hospitality industry for 20 years.
Brian "B.T." McElrath
B.T. McElrath is illustrious Chocolatier of hand-crafted chocolates, owner of B.T. McElrath Chocolatier in Minneapolis, named by Chocolatier Magazine as one of the top 20 artisan chocolate makers in the United States and appeared on Food Network's "Best of Chocolate," "Best of Wedding Feasts." and Travel Channel's "Chocolate Trip."
Madden's Executive Chef, Bob is responsible for the back-of-the-house operations of The Restaurant at Madden Inn, Lobby Cafe and 19th Hole. Bob's experience spans the globe, making him a culinary wealth of knowledge. Bob has been with Madden's since 1986.
Madden's Pastry Chef, Amy and her team scratch-bake all of the breads, pastries, cakes, pies, cookies and desserts that are served in all of Madden's dining outlets. Amy's diverse talents range from wedding cakes to sugar work and she continues to hone her craft by keeping up on new trends and techniques. Amy has been with Madden's since 1995.
Madden's Executive Banquet Chef, Mike and his team carefully prepare meals for groups as large as 550. Mike's passion for catering and banquet-style cooking shine through in every dish he prepares. He also enjoys expanding his knowledge in outdoor cooking methods. Mike has been with Madden's since 1997.
The Classic Grill Chef, Darrell has accumulated a variety of knowledge and cooking styles over the years. His background in farming has given him an understanding of farm-to-table cooking and passion for creating fresh cuisine. Darrell has been with Madden's since 2005.
The Dining Room at Madden Lodge Chef, Justin has gained invaluable education and experience working a variety of chef positions in award-winning restaurants throughout the nation and Minnesota over the past 13 years. Justin has been with Madden's since 2012.