THE TALENT BEHIND THE MENU

These talented food experts have kindly offered their time to create a memorable and exquisite meal for Bone Appetit. They come from many of Minnesota's well-known and well-loved restaurants, and bring experience from all different backgrounds. Read more about these generous chefs below!

 
 

Chris Nelson, CRAVE

Executive Regional Chef // 6 years with CRAVE

Chef Chris has been with CRAVE since the second location opened nearly six years ago. Today he is the Executive Regional Chef and is currently opening CRAVE Summerlin.

“We’re introducing fresher, progressive products, and more innovative dishes that are not mainstream. The new menu is an opportunity for people to be introduced to more exotic foods on an approachable level.”

I knew I wanted to be a chef when:

My family has been in the business for many years, so cooking is something I just grew up with and I never really considered other options.

JUSTIN NEUBAUER, TAMARACK TAP ROOM

Head Chef

Chef Justin Neubauer has been with the Tamarack Tap Room team since November 2015 and has acclimated himself well to the cuisine & culture.  "He has a natural ability to bring forth home-made inspired cuisine with a nostalgic & classic feel" - as Manager of the Tap Room, Ben Berry, described.  Neubauer's favorite things about working at the Tap Room are his coworkers & the eclectic style of customers. 

According to him, he could eat the Everglade Burger for days and never get sick of it, but he has to pair with an "Alexander Rodenbach" beer, of course.  Outside of work his favorite thing to do is spend time with his soon-to-be wife & their 1-year-old daughter.  He's eager to continually bringing excellence and creativity to the menu & his customers. 
 

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DAVID WOEHLER, KONA GRILL

Executive Chef

A native of Lancaster Ohio, David Woehler worked from his 16th birthday in the restaurant industry. He found his full  passion for fine cuisine while he was a student at Ohio University and working at Shaws' Restaurant and Inn. This experience changed his career path to one in the culinary industry. He moved back to Minnesota to be closer to family and to pursue a job as sous chef with Buca Di Beppo. Within 6 months, he had been promoted to Executive Chef.

Chef David found a great appreciation for big Italian foods, but as he was driven to learn more, he decided to fully round out his culinary tool belt by becoming an Executive Chef with Kona Grill, a restaurant known for its fresh contemporary American fare with far flung inspirations. In addition, Kona Grill also sports a full sushi bar with some of the best sushi in the Twin Cities.  

 

Kyle Moncada, Barley + Vine

Gerard Klass, CRAVE

Executive Training Chef // 5 years with CRAVE

5 years with CRAVE

“I’m excited for the new menu because the dishes happened organically from many talented chefs.  Everyone gave their opinion to come together with excellent dishes.” 

I knew I wanted to be a chef when:

I was always around food growing up. My parents used to cater weddings and my granddad was an expert BBQ’er.


 

JONATHAN HUNT, SPARKS & AL VENTO


Chef // Owner

Jonathan Hunt first started in the restaurant business at the age of 15, in a small pizza kitchen here in MN. He then was formally trained at St. Cloud technical College and Johnson and Whales in Miami, FL. Pillaging his way through half of the kitchens in Minneapolis he ended up at Pane Vino Dolce as the chef. This is where he found his niche in Italian cooking and decided to open his own restaurant, al Vento.

For the past twelve years Jonathan has made al Vento a great destination spot for Italian cuisine and service. His main focus was to bring in as many neighborhood people as possible, providing them with local fresh foods as well as friendly and attentive service.        

                      

ELI WOLLENZIEN, COALITION 

Executive Chef // Owner

 

Eli Wollenzien, a Wisconsin native, has been working in restaurants since he was in high school. It wasn’t until he met coworkers who were attending culinary school that he realized that the culinary industry could be a career instead of just a job. After a brief period at the University of Minnesota studying history, Chef Eli decided to go to culinary school at the Art Institutes to earn an Associate in Culinary Arts. Coalition is the creation of Chef Eli Wollenzien and reflects his passion for cooking with a diverse and inspired menu. 

“Coalition is about the combined efforts of chefs, cooks, servers, farmers, vineyards, and brewers and I see that partnership extending to our guests by providing the highest quality food and service in a warm and welcoming environment”.