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  1. Hospitality Leaders With Proven Success. Chef Jonathan Gans (Principal) is a critically acclaimed chef living and working in Minneapolis, MN. Born in Paris and raised in Seattle, Chef Gans has been working in the restaurant business for over 20 years.

    • Projects

      The Ole Store Restaurant - Northfield, MN. Herbst - St....

    • Overview

      Skip to Content Team Services

    • FAQs

      Do you recruit and hire staff? Yes. We offer recruitment...

    • Training

      New Concepts Existing Operations

  2. Nov 28, 2018 · Fifteen months after its James Beard award-winning chef stepped down, the Bachelor Farmer (50 2nd Av. N., Mpls., thebachelorfarmer.com) has a new hire in the kitchen. Jonathan Gans officially...

  3. Jul 2, 2024 · Jonathan Gans and Josh Hoyt, the executive chef and director of operations of the Bachelor Farmer, respectively, are opening a French-inspired restaurant with a focus on an American diner classic, the burger. Fittingly, it's called Le Burger.

    • Dustin Nelson
  4. Bill joined Ironwood in 2009 and is a Partner and Managing Director. Bill is responsible for overseeing Ironwood's Investor Relations team, as well as business development and managing Ironwood's national consultant and platform distribution relationships.

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  5. Five years on, life in the Bold North is working out well for this born-again chef who took a break from the kitchen life. One year back in the chef habit, Gans is well on his way toward redefining a regional cuisine that was in need of a makeover.

  6. May 15, 2019 · Chef Jonathan Gans began pushing things through the window of the kitchen for me to try before kitchen-service began: A Vietnamese-inspired pork meatball with foraged watercress, a roast hen with fiddlehead ferns and toothwort, a horseradish-edged green spring ephemeral.

  7. Jan 29, 2020 · Chef Jonathan Gans recently marked his first year in the kitchen — he was preceded by James Beard award-winning Paul Berglund — and the Seattle native has been moving the restaurant deeper...

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