Four Food & Wine Best New Chefs All

Share Ties to One Minneapolis Restaurant

Something Special in the Water at Sea Change?

MINNEAPOLIS Four of the eight Minnesota chefs to ever make the prestigious Food & Wine list of Best New Chefs all worked at Sea Change at some point of their culinary careers.

Perhaps its something in the water? The combined allure and challenge of cooking with sustainable seafood? Maybe its the creative inspiration of the Jean Nouvel setting? Or, being surrounded by all that incredible Guthrie acting talent? Executive Chef Tim McKees seemingly unlimited ability to tap and foster culinary talent? Whatever it is, with Food & Wines unveiling of Jim Christiansen as one of its Best New Chefs of 2015, now four members of this elite culinary club claim ties to Sea Change.

Christiansen joins Erik Anderson, Jamie Malone and Tim McKee as chefs that have held prime positions at perhaps Minnesotas most critically acclaimed-frequently overlooked restaurant.

McKee earned his spot on the Food & Wine list in 1997, while still working as an executive chef at DAmico Cucina. For him the Food & Wine honor was a pivotal moment in determining his decision to make the restaurant world his full-time career. A year later, he would open La Belle Vie creating an unparalleled restaurant in Minnesota history. Fast forward a bit over a decade during which he conceives some of the states most memorable restaurants, and he creates Sea Change, the states first sustainable seafood restaurant in 2009.

McKee hired Christiansen to serve as Sea Changes sous chef for its opening in 2009 until McKee recruited him a year later to serve as executive chef at the revamped Il Gatto in Uptown Minneapolis.

Anderson, along with co-chef, Josh Habiger, made the Food & Wine list in 2012, while working at their Nashville restaurant, The Catbird Seat. Anderson served as the opening chef de cuisine at Sea Change until he left for Nashville in 2011.

Malone received her nod for Food & Wine Best New Chef in 2013 while Sea Changes chef de cuisine. She initially served as a line cook starting in 2009 and worked her way up. She took over the restaurants top culinary spot in 2011. In 2014 she resigned her position at Sea Change to begin planning her own restaurant, brut, with now fiancé, Erik Anderson.

Sea Changes current chef de cuisine is Chef Ryan Cook. Similar to Malone, Cook has worked his way up through the ranks of the restaurant, serving as Malones sous chef before he was promoted to head chef in 2014. Considering the restaurants track record, perhaps Chef Cook is someone the food world should keep an eye on.

Sea Change, is the sustainable seafood spot by noted chef-restaurateur, and James Beard Award-winner, Tim McKee. The restaurant offers a variety of fresh daily seafood options with enough non-fish options to please those who prefer to keep their feet firmly on terra firma culinarily speaking. The centerpiece of the restaurant is a raw bar that has been described by food critics as a seafood shrine where a small investment can yield outsized results. With sweeping views of the Mississippi, the restaurant is located within the acclaimed, Jean Nouvel -designed Guthrie Theatre, and is open for lunch, dinner, and late-night dining as well as weekend brunches. For more information or reservations visit: www.seachangempls.com.

Jacqueline Hanson

Hanson Communications

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