Four Food & Wine "Best New Chefs" Share Ties to One Minneapolis Restaurant
Something Special in the Water at Sea Change?
MINNEAPOLIS, April 1, 2015 /PRNewswire/ -- Perhaps it's something in the water? The combined allure and challenge of cooking with sustainable seafood? Or, Executive Chef Tim McKee's seemingly unlimited ability to tap and foster culinary talent? Whatever it is, with Food & Wine's unveiling of Jim Christiansen of Heyday as one of its "Best New Chefs" of 2015, now four members of this elite culinary club share ties to one restaurant – Sea Change, in Minneapolis.
Christiansen joins Erik Anderson, Jamie Malone and Tim McKee as chefs that have held prime positions at this critically acclaimed restaurant.
McKee earned his spot on the Food & Wine list in 1997, while still working as an executive chef at D'Amico Cucina. For him the Food & Wine honor was a pivotal moment in his decision to make the restaurant world his full-time career. Fast forward a bit over a decade during which time he conceives some of the state's most memorable restaurants, and he creates Sea Change, the state's first sustainable seafood restaurant, in 2009.
McKee hired Christiansen to serve as Sea Change's sous chef from its opening in 2009 until McKee recruited him a year later to serve as executive chef at the revamped Il Gatto in Uptown Minneapolis.
Anderson, along with co-chef, Josh Habiger, made the Food & Wine list in 2012, while working at their Nashville restaurant, The Catbird Seat. Anderson served as the opening chef de cuisine at Sea Change until he left for Nashville in 2011.
Malone received her nod for Food & Wine "Best New Chef" in 2013 while Sea Change's chef de cuisine. She initially served as a line cook starting in 2009 and worked her way up. She took over the restaurant's top culinary spot in 2011.
Sea Change's current chef de cuisine is Chef Ryan Cook. Similar to Malone, Cook has worked his way up through the ranks of the restaurant, serving as Malone's sous chef before he was promoted to head chef in 2014. Considering the restaurant's track record, perhaps Chef Cook is someone the food world should keep an eye on.
Sea Change, is the sustainable seafood spot by noted chef-restaurateur, and James Beard Award-winner, Tim McKee. The restaurant offers a variety of fresh daily seafood options with enough non-fish options to please those who prefer to keep their feet firmly on terra firma – culinarily speaking. The centerpiece of the restaurant is a raw bar that has been described by food critics as a "seafood shrine – where a small investment can yield outsized results." With sweeping views of the Mississippi, the restaurant is located within the acclaimed, Jean Nouvel-designed Guthrie Theatre, and is open for lunch, dinner, and late-night dining as well as weekend brunches. For more information or reservations visit: www.seachangempls.com.
Jacqueline Hanson
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SOURCE Sea Change
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