Rowan & Dough

New

About

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!

Highlights

Hired 5 times

3 employees

2 years in business

Serves St Paul , MN

Payment methods

Cash, Check, Venmo, Google Pay

Social media

Specialties

Level of service

Standard (basic ingredients), Premium (high end ingredients)

Additional services

Dessert, Non-alcoholic drinks, Alcoholic drinks, Coffee or tea

Meal(s)

Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner

Kitchen onsite

Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen

Serving style

Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers

Event type

Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral

Venue type

Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn

Full service or drop-off

Full service, Drop off only

Guest count

Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests

Budget per person

$15 – $25 (typically basic food for casual events), $25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget

Cuisine(s)

American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Mediterranean or Middle Eastern, French, Vegan, Indian

Additional supplies needed

Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor

Photos and videos

No reviews (yet)

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Services offered

Catering

Personal Chef

Pastry Chef Services