Rowan & Dough

I have worked as a Chef for 15 years in various restaurants around the Twin Cities. I am classically trained (Le Cordon Bleu), but garnered the majority of my knowledge from working for various high profile (and James Beard Nominated) Chefs in MN. I have worked in fine dining & casual restaurants, and have a passion for curating menus specifically to the guests palate. Hyper-local, low waste cooking is what has always driven me creatively, and whole vegetable, vegetarian focused meals are my specialty. I use heritage grains, locally sourced produce & and upcycling ingredients in order to align cooking with my values. Whatever waking moments I have not reading about/cooking food, I am hiking/foraging/enjoying the beauty of MN.

--ask us about our heritage grain pasta!