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When did you first know you wanted to be a chef?
Baking bread with my dad as a kid. Later, in high school, all I wanted to do on the weekends was ride my bike to the farmers market while listening to the Splendid Table on my headphones.
Food and Wine named you a “Best New Chef in the Midwest.” What was that experience like?
Humbling, exciting, surreal.
What’s your favorite dish on the menu to prepare?
Bouillabaisse. Its great practice in balancing flavors and cooking fish. When done perfectly it is amazing!
What’s your signature dish?
Abalone with asparagus, bone marrow, yuzu and chilies.
What is one tip you’d want to give to aspiring chefs?
Read as much as you can. Eat as much good food as you can. Take notes on everything!
To Get a Drink:
For a Menu Item (not at your restaurant):
Bipombap at Left Handed Cook. I’m obsessed. It just keeps getting better.
Have a restaurant experience:
La Belle Vie or Bachelor Farmer, depending on my mood.
Grab a late-night snack:
112 Eatery and Tillia
Indulge in desert:
Sea Change! Have you tried Niki’s desserts? Also, La Belle Vie, Diane is incredible.
Where’s your favorite outdoor spot in Minneapolis? Why?
Minihaha Dog Park. Dogs, a beach, old trees. It’s heaven.
What’s your ideal night-in-Minneapolis?
Cooking at my house with friends. Lots of Champagne.
What’s the area’s best-kept secret?
I am a really good secret keeper.
Why is the word ‘abbreviation’ so long?
To make a point.
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