Kelber Catering Welcomes New Executive Chef

Shane Streitz takes over the kitchen as the new culinary executive chef at Kelber Catering, the exclusive catering company for the Minneapolis Convention Center. The retiring chef, John Doody, has successfully led this culinary team for the last 30 years. With big shoes to fill, Streitz is prepared with robust experience in the culinary world and with Kelber itself.

From Receiving Clerk to Executive Chef: The Culinary Journey of Minneapolis Convention Center's New Head Chef:

Shane Streitz embarked on his culinary journey in November 2003 when he embraced the role of receiving clerk at Kelber Catering. The sheer magnitude of resources required to orchestrate major events at the convention center captivated Streitz from the outset.

Reflecting on his early days, he recalled, “I had never seen masses of food like this before! Pallets of produce, thousands of pounds of steaks, cases of chicken, bags of rice, kegs of beer, paper goods—the list goes on! I was amazed at what this team could accomplish.”

After two years immersing himself in the intricacies of event logistics, Streitz was eager to expand his horizons within the Kelber team. He enrolled in Hennepin Technical College's culinary program while concurrently advancing through various kitchen roles, from the hotline to mastering the art of crafting salad dressings from scratch in the cold food department and proofing the morning’s focaccia bread dough in the bakeshop. Streitz's relentless pursuit of growth and excellence saw him swiftly ascend through the ranks, assuming managerial positions with confidence.

In 2017, Streitz's dedication and culinary prowess were officially recognized when Kelber appointed him as their executive sous chef, marking a significant milestone in his career trajectory. Through unwavering determination and a passion for culinary innovation, Streitz has emerged as a driving force within the Kelber team, continually pushing the boundaries of creativity and excellence in the culinary world.

Culinary Philosophy of Innovation & Tradition:

Chef Streitz’s culinary philosophy is rooted in the belief that exceptional dishes begin with quality ingredients which are creatively combined with balance and innovation. Continuing Kelber Catering's tradition of prioritizing local and sustainable sourcing, Chef Stretiz underscores the significance of forging partnerships with local producers and artisans.

With a diverse clientele hailing from around the globe, Chef Streitz and his team are adept at crafting menus that cater to a myriad of tastes and preferences.

"Spending my whole career at a venue like the Minneapolis Convention Center has made me a very diverse chef,” Streitz said. “Our clients come from all over the world and have requested menus to match. My team and I really have to be ready for any challenge. "

However, his culinary explorations extend beyond the professional realm, with his home kitchen serving as a hub for fusion cooking, blending Asian and Latin flavors inspired by his family's heritage.

“My wife is Hmong, so we definitely have some Asian influence there,” Streitz explained. “You might catch me making Korean marinated beef tacos with pickled veggies and avocado crema or some Thai curry empanadas. We are always eating good at home.”

Chef Streitz's Cherished Signature Dish:

A dish fondly remembered as a favorite house meal and a culinary school flex quickly became his grandpa’s favorite as well: seared scallops with fontina cheese risotto and grilled asparagus. This dish holds a special place in Chef Streitz's heart as it not only embodies simplicity and elegance, but also carries a deeply personal significance. Chef Streitz recalls preparing this dish for his beloved grandfather during his final days in hospice. This dish stands out for its exquisite flavors and textures, as well as for the heartfelt connection it represents—a testament to the power of food to evoke cherished memories and celebrate cherished loved ones.

Get the Recipe!

Looking Towards the Future:

Chef Streitz has already made an award-winning debut, with him and his team earning the National Association for Catering & Events (NACE) Twin Cities Chapter “Best Program of 2024” for their exceptional creation of an entire plant-based vegan menu. This intimate and exclusive event was hosted in Kelber’s industrial kitchen – both menu and location demonstrating the innovation and adaptability of Streitz and his team. Looking ahead, Chef Streitz remains optimistic about the future of Kelber Catering and eagerly anticipates the exciting challenges that lie ahead.

"We aim to bring people together through food, creating memorable experiences, and with the great team we have at Kelber, I’m confident we’ll continue to deliver on that goal," he said.

Minnesota Risotto Recipe

Risotto + Sauce Ingredients:

  • 0.75 tbl. Chopped Garlic
  • 3.5 oz. Sliced Mushrooms
  • 1.5 tbl. Chopped Shallots
  • 8 oz. Cooked Wild Rice
  • 2 fl. oz. Olive Oil
  • 6 oz. Raw Arborio Rice
  • 3 tbl. Cooking Sherry Wine
  • 8 cups Seafood Stock
  • 0.5 tsp. Cayenne Pepper
  • 1 tsp. Cumin
  • 4 oz. Fontina Cheese (shredded)
  • 3 fl. oz. Heavy Whip
  • Juice from One Lemon
  • 1 tbl. Fresh Cilantro

Risotto + Sauce Directions:

  1. Heat seafood stock in a separate pot to just under a simmer.
  2. In a sauté pan, sauté garlic, shallots and mushrooms in olive oil until tender.
  3. Add Arborio rice and cooked wild rice and mix, then add sherry wine and cook off alcohol.
  4. Slowly add hot seafood stock to the rice mixture and continue stirring until the stock is absorbed, one cup at a time. Add stock until the rice is tender with a loose texture.
  5. Add fontina cheese, spices, cream, lemon juice and cilantro and stir. Add salt and pepper to taste.

Scallops Ingredients:

  • 10 Scallops seasoned with salt and pepper
  • 1 tbl. Chopped Garlic
  • 0.75 cups White Wine
  • 0.5 Stick of Butter
  • 2 tbl. Lemon Juice

Scallops Directions:

  1. Season scallops with salt and pepper
  2. Heat sauté pan until it is just under smoking hot
  3. Add pan spray to hot pan and put scallop into the pan, you should hear the sear
  4. Cook on each side for one minute to develop a crust
  5. Once cooked on both sides, take out of pan and set aside.
  6. Add olive oil and chopped garlic to hot pan used to cook scallops.
  7. Once tender add white wine and cook off alcohol
  8. Put cold butter in pan with lemon juice, season with salt and pepper


Plate risotto down first, set scallops over risotto, pour sauce over scallops. Garnish with parsley and lemon wedge. Serve with your favorite grilled veggies.