With Sir Tyrone Guthrie overlooking the front door, it’s almost a given that every dish at Sea Change would be a little theatrical. Chef de cuisine Ryan Cook has worked in restaurants since he was a teenager — no fancy culinary school for him.
There’s no denying the culinary prowess coming out of Twin Cities kitchens today. Several Minnesota chefs and restaurants are consistently recognized on a national scale — and by the prestigious James Beard Award Foundation.
To say it’s been a crazy year for Chef Jamie Malone would be quite the understatement. Not only was she a semi-finalist for the coveted “Rising Star Award” from the James Beard Foundation but she was named one of the Best New Chefs by Food & Wine and hand-selected to the brand new culinary board for the Norwegian Seafood Council.
This past Saturday on “Off The Menu” with Dara Moskowitz Grumdahl, we found out what we are supposed to be eating according to our ancestors, the best Fish and Chips and all things cooking with Marianne Miller, chef and owner of cooking school Saga Hill!
We’ve all known the kind of stellar restaurants and chefs we’ve been blessed with here in the Twin Cities. But as the semifinalist list for the 2013 James Beard Awards prove, the rest of the country is taking notice.
Chef de Cuisine Jamie Malone opened up about her late-night cravings (and also last meal desires) in the second portion of our two-part interview.
As Chef de Cuisine of Sea Change, Jamie Malone is turning seafood into works of art — and receiving high accolades for doing so.