Bruno Oakman began his culinary career as a line cook with Chef Paul Laubignat at La Marina Restaurant in Waconia, MN. As part of a two cook team he quickly worked his way through the kitchen while attending Culinary School. Positions at Tobies Tavern with Chef Tobie Nidetz and a second stint with Paul at Pauls Brasserie followed. He spent the next few years in Chetek Wisconsin at Canoe Bay, a Rexeau & Chatue Property. Stops at the stoves of Bice in Palm Beach, Florida and The Woodbox on Nantucket Island followed. After his time away, Bruno returned to Minnesota as Chef at Pazzaluna in St. Paul. After spending two years across the river he was offered the opportunity to cook with Chef Seth Bixby-Daugherty as part of the opening team for Cosmos Restaurant and the Graves 601 Hotel. Time with Lunds and Byerlys followed. In his spare time, Bruno can be found at a local farmers market, playing with his daughter, enjoying the great outdoors or traveling.

As Executive Chef, Bruno will act as a resource for the chefs at each location. He will be working on:

Helping with kitchen design for the Gigis Cafe remodel

Organizing the post-remodel commissary bakery at that location

Helping to increase the number of local ingredients the restaurants use by forging new relationships with growers.

Building the Bryant Lake Bowl Picnic Catering business

Other new projects

Restaurant Locations

Barbette Bryant Lake Bowl

1600 W Lake Street, Mpls 810 W Lake Street, Mpls

612.827.5710 612.825.3737

www.barbette.com www.bryantlakebowl.com

Pats Tap Red Stag Supperclub

3510 Nicollet Avenue, Mpls 509 1st Avenue NE, Mpls

612.822.8216 612.767.7766

www.patstap.com www.redstagsupperclub.com

Bread & Pickle (Lake Harriet Concession Stand) Gigis Café

4135 W. Lake Harriet Parkway, Mpls 824 W. 36th Street, Mpls

612.767.9009 612.825.0818

www.breadandpickle.com www.gigisuptown.com

For more information, please contact Anne Saxton at 612.822.6302 x106, anne@barbette.com, or kb@bryantlakebowl.com.

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