After growing up in a restaurant-owning family, Hai Truong chose a different career path out of college. But the lure of the kitchen proved an irresistible gravitational force. Updated Apr. 25, 2015
Who's behind the uptick in Twin Cities dining caliber? In this occasional series, we'll look at local chefs who are changing the direction of Minnesota restaurants.
A Marseille native in Minneapolis, chef Patrick Atanalian took a moment in the Sanctuary dining room.
Patrick Atanalian's place is in the kitchen, and that's exactly where he wants to be.
As executive chef at D’Amico and Partners, Jay Sparks oversees the kitchens at the company’s seven full-service restaurants, including Cafe Lurcat and Bar Lurcat on Loring Park in Minneapolis, above.
Low-profile but high-impact D’Amico executive chef Jay Sparks has quietly improved the local dining landscape while mentoring a generation of chefs.
Marshall Paulsen of the Birchwood Cafe in Minneapolis.
By all logic, the kitchen at the Birchwood Cafe should be a disaster zone.
Chef-owner John Kraus, of Patisserie 46.
This is the time of year when bakeries should be in spotlights - none more so than Patisserie 46, with the glow on John Kraus.
Jamie Malone's sense of humor shows a little while taking her portrait.
Chef Shack co-owners Lisa Carlson, left, and Carrie Summer.
Sameh Wadi of Saffron is one of the state's top chefs.
The Travail team of chefs with the owners.
Travail isn't where you might expect it to be, its young chefs are a little scruffy and its food pushes the envelope. Yet its chefs have earned national attention -- and the first spot in our Great Chefs series.
Saffron co-owners Saed Wadi, left, and chef Sameh Wadi.
REVIEW: The Minneapolis restaurant's gifted chef steers his restaurant in a slightly new direction. Deliciousness follows in its wake.
The collective group of chefs at Travail have a unique formula for serving diners and it appears to be very successful.
The Travail crew with owners
A new series that highlights culinary excellence in the Twin Cities.
Chef Travis Stanfield takes care of the family table on a recent Wednesday.
Sea scallops at Travail.
In downtown Robbinsdale, molecular gastronomy -- with a side of bar basics -- is sold at blue-collar prices. It's a remarkable, spirited enterprise.
Sameh Wadi, Chef at Saffron
Film critic Rob Nelson reviews what's new in video-on-demand content each week for the Star Tribune. Send questions or comments to him at VODcolumn@gmail.com.
Check out the Star Tribune's coverage of Soundset, the biggest music festival in Minnesota.
Stay vital in the workplace, even if you're not the youngest employee. Our three-part series shows you how you can adjust your attitude, keep your technical skills up and stay in style.