It’s a strange sight as you head towards the gate in concourse G at the Minneapolis-St. Paul International Airport. Executive Chef Sara Johannes is at the wok inside Shoyu, which is not your standard airport restaurant. She says a lot of chefs probably think that working at an airport is not the best gig.
Stefan Richter is in the middle of processing a thought when he gets up from our table on the patio of Zelo in Minneapolis to have a cigarette. The two-time highly recognizable “Top Chef” contestant leaves the designated restaurant area, walking around a thin rope to the bustling sidewalk of Nicollet Mall.
Three years before Chris Crary was old enough to drive, he was creating dishes and experimenting with flavors in his home kitchen.
Fresh off the honor of being named Outstanding Chef at the 2012 Charlie Awards, Doug Flicker still maintains his humble demeanor as his rise to one of Minneapolis’ best chefs continues.