9 St. Louis Chefs to Know in 2017
- Updated
Meet the rising star chefs in St. Louis who are doing extraordinary work at every station in the kitchen, from executive chefs who are poised to make lasting impacts on their local dining scene to the line cooks who will soon be doing the same.
Ari Jo Ellis, Kounter Kulture
- Nancy Stiles
- Updated
At 28, Ari Jo Ellis has quite the résumé. She worked with James Beard Rising Star nominee Rick Lewis at Quincy Street Bistro in St. Louis and as his executive sous chef at Southern, and then with Chris Bolyard at Bolyard’s Meat & Provisions. In addition to Bolyard’s, she’s now working the line at critically acclaimed Kounter Kulture in the Lindenwood Park neighborhood. The pint-sized, carry-out only restaurant started as a prepared-foods company and pop-up series called Kitchen Kulture, and opened its brick-and-mortar spot last summer. Ellis’ cooking is deeply rooted in Southern tradition, but she hopes to evolve her style with Kounter Kulture’s Asian-inspired menu items. Look for dishes that reflect Ellis’ approach – and her passion for each spot’s culinary focus – such as the Piggy Piggy sandwich at Bolyard’s, with pulled pig face, arugula, apple mostarda and smoked Gouda, or Kounter Kulture menu items like shrimp and grits with coconut milk Missouri grits, seared lemongrass shrimp, chile-roasted squash and a peanut-pepper relish. (Photo by Jacklyn Meyer)
Kounter Kulture, 3825 Watson Road, Lindenwood Park, St. Louis, Missouri, 314.781.4344, kounterkulturestl.com
Ari Jo Ellis' Biscuits and Gravy
- Jacklyn Meyer
Ari Jo Ellis' signature dish at Kounter Kulture: biscuits and gravy topped with fried eggs, which Ellis says is the dish she makes most frequently for herself.
Ashley Shelton, Pastaria
- Heather Riske
- Updated
During a busy shift at Pastaria in Clayton, Missouri, Ashley Shelton doesn’t bark orders at her fellow chefs – she sings. On a given night, the executive chef might belt out a cacio e pepe jingle to the tune of the Tootsie Roll song. She believes it’s important to have a little fun while cooking during rushes – and the candy and Kool-Aid she keeps close by certainly don’t hurt. Shelton started cooking early as a way to stay connected to her mother, a talented home cook who passed away when Shelton was 14. While in high school, she scored a job working under Lou Rook at the venerable Annie Gunn’s in Chesterfield, Missouri – she credits the restaurant with teaching her just about everything she knows – before moving on to the Culinary Institute of America in New York. There, she fell in love with Italian cuisine – and, more specifically, a dish called bucatini all’ amatriciana. During a year abroad in Italy, Shelton met with Gerard Craft, who was on a research trip for Pastaria, his then-upcoming Italian restaurant. (She previously met Craft at his restaurant, Niche, and they kept in touch.) After a job interview in Florence, Shelton landed the position of pasta chef before working her way up to sous chef and, eventually, executive chef. In June, Shelton was named one of Eater’s Young Guns of 2016, becoming the first St. Louis chef to receive the award. It’s safe to say locals aren’t the only ones singing her praises. (Photo by Gregg Goldman)
Pastaria, 7734 Forsyth Blvd., Clayton, Missouri, 314.862.6603, pastariastl.com
Ashley Shelton's Bucatini all’amatriciana
- Gregg Goldman
Ashley Shelton's signature dish at Pastaria: bucatini all’amatriciana with tomato, red onion, guanciale, chile and Pecorino.
Ben Grupe, Elaia and Olio
- Heather Riske
- Updated
When Ben Poremba announced he was bringing Ben Grupe on as executive chef at Elaia and Olio in Botanical Heights last summer, he described him as “the most talented and accomplished chef in St. Louis without a kitchen to call his own.” That’s a pretty bold statement, but Grupe has the chops to back it up. As captain of the 2016 American Culinary Federation Culinary Team USA, he led the team to place fourth overall in the international Culinary Olympics in Erfurt, Germany, in October. Team USA took home three gold medals, including first place in the world in culinary art. Grupe says his days of competing are behind him, but he’s bringing that same attention to detail – honed over years of preparation – and team-spirit mentality back to the kitchen at Elaia. He takes a straightforward approach to food, but with nuanced technique and artful plating. Flavor is first and foremost in Grupe’s dishes; his focus is on making every bite the most delicious you’ve ever had. And after just one bite of his butternut tortellini with brown butter purée, popped sorghum, hen of the woods mushrooms and toasted hazelnuts, you’ll see why his cooking earned him the title of Culinary Olympian. (Photo by Gregg Goldman)
Elaia, 1634 Tower Grove Avenue, Botanical Heights, St. Louis, Missouri, 314.932.1088, elaiastl.com
Ben Grupe's Butternut Tortellini
- Gregg Goldman
Ben Grupe's signature dish at Elaia: butternut tortellini with brown butter purée, popped sorghum, hen of the woods mushrooms and toasted hazelnuts.
Ben Welch, Big Baby Q
- Nancy Stiles
- Updated
Ben Welch began his culinary career as a dishwasher, but eventually graduated from Johnson & Wales in North Carolina, and cooked at Emeril Lagasse’s NOLA Restaurant in New Orleans. In St. Louis, Welch was hired to revamp the menu at now-shuttered The Precinct, and critics were impressed by his brisket. Lucky for us, Welch now has his own spot: Big Baby Q. Located in Maryland Heights, Missouri, the restaurant, which he owns with his father, Chicago industrial designer Bennie Welch, already has lines out the door thanks to St. Louis-style ribs, succulent pulled pork, impossibly tender smoked turkey, and of course, Welch’s famous brisket. Southern sides include barbecue baked beans, pork ‘n’ collards, mac ‘n’ cheese, creamy coleslaw, mustard potato salad, housemade dill pickles and pasta salad. He also makes sauces, rubs and pickles in house and coats wings in a top-secret spice rub. Even in a barbecue-rich city, Welch is proving he’s got the chops to stand out. (Photo by Gregg Goldman)
Big Baby Q And Smokehouse, 11658 Dorsett Road, Maryland Heights, Missouri, 314.801.8888, bigbabyq.com
Ben Welch's Big Baby Sandwich
- Gregg Goldman
Ben Welch's signature dish at Big Baby Q: The Big Baby sandwich with brisket, turkey breast, housemade dill pickles and creamy coleslaw topped with horseradish-based Alabama white and house barbecue sauces.
Hana Chung, Byrd & Barrel
- Liz Miller
- Updated
On an average day at Byrd & Barrel, you’ll likely spot Hana Chung through the restaurant’s small expo window, approving dishes coming off the line. Or maybe you’ll see her assembling a dish like the cold-noodle salad she developed for the summer menu, with ramen noodles, lettuce, pickled carrots and onions, cilantro, cucumbers, cashews and an Asian-style pepper-jelly vinaigrette. Prior to joining chef-owner Bob Brazell’s Byrd & Barrel in fall 2015, Chung worked at Bambu Vietnamese Cuisine in Springfield, Missouri, and Juniper in St. Louis. Later this year she will help open Good Fortune alongside her friend Ryan McDonald, who is leading the kitchen as head chef. With a focus on “Chinese-Americanese” fare, Chung says the restaurant will serve a special blend of food inspired by authentic Chinese dishes and St. Louis standards, including a St. Paul sandwich with milk bread and egg foo young made from scratch. Chung is also working on a pop-up series to debut this summer or fall with her husband, Taylor Hamilton, who is a cook and pizzaiolo at Randolfi’s in the Delmar Loop. Dubbed Side Dish Korean Diner, the pop up will draw from Chung's Korean heritage in dishes like savory and sweet Korean pancakes and Korean-style tamales stuffed with beef bulgogi or braised kimchi, plus a St. Louis slinger made with traditional Korean flavors. She also hopes to offer kimbap, a popular street food in Seoul, South Korea; she'd like to experiment with frying kimbap rolls in a light tempura batter, as she wants “to bring it to St. Louis, but fried, for a Midwest touch.” (Photo by Gregg Goldman)
Byrd & Barrel, 3422 South Jefferson Ave., Cherokee Business District, St. Louis, Missouri, 314.875.9998, facebook.com/byrdandbarrel
Hana Chung's Kimbap
- Gregg Goldman
- Updated
Hana Chung's signature dish: kimbap will also be an item featured in the Korean pop-up series she is working on with her husband Taylor Hamilton.
Josh Charles, Element
- Nancy Stiles
- Updated
Josh Charles has spent a few years quietly making a name for himself, most notably as chef de cuisine at Ben Poremba’s acclaimed sister restaurants, Elaia and Olio. He left in August 2015, and shortly thereafter snagged the executive chef position at Element in Lafayette Square. He’s put the 3-year-old restaurant back in the spotlight with a menu that highlights a commitment to fresh, local ingredients, global inspiration and beautiful presentation. A simple Instagram post from Charles (@chefjoshcharles) of a colorful, artfully plated dish is enough to draw diners in to try roasted chanterelles with celery root and herbs, or crispy squash blossoms stuffed with corn and cream cheese topped with harissa vinaigrette and ramp oil. You can also find Charles hosting pop-up dinners around town with friends like sommelier Andrey Ivanov of Reeds American Table or Gabe Keeven of Side Lot Farms, consulting for area restaurants including McArthur’s Bakery Cafe, or posting stunning recipes on his food and recipe blog, Honey and Thyme. (Photo by Gregg Goldman)
Element, 1419 Carroll St., Lafayette Park, St. Louis, Missouri, 314.241.1674, elementstl.com
Josh Charles' Celery Root Ravioli
- Gregg Goldman
- Updated
Josh Charles' signature dish at Element: celery root ravioli with pancetta, egg yolk and Parmesan.
Kore Wilbert, The Garden on Grand
- Liz Miller
- Updated
September was a big month for Kore Wilbert. Within a week, he won the Stella Artois Chef Battle Royale at Taste of St. Louis and celebrated the opening of The Garden on Grand, where he is executive chef, with owner Cevin Lee. The menu at The Garden on Grand is built around flavorful, vegetable-driven dishes made with organic and non-GMO ingredients and Asian, Italian and Southern influences. The menu reflects Wilbert’s range of culinary experiences: He learned how to make Southern comfort-food dishes from his mother and grandmother, and says they both sparked his love of food and cooking. He gained pasta-making experience at Mad Tomato, the now-shuttered Italian restaurant in Clayton, Missouri, before accepting a position at Villa Romana Hotel on the Amalfi Coast in Southern Italy, where he prepared fresh seafood and pasta dishes. After returning to St. Louis, he briefly worked at Hong Kong Express in the South Grand dining district while developing the menu for The Garden on Grand; Wilbert says the gig taught him proper wok skills and inspired flavors for the restaurant's menu. These far-flung influences shine in dishes at The Garden on Grand, including the coconut fried rice and the roasted pistachio-encrusted king salmon with whipped Feta-lemon-herb-truffle risotto, asparagus and microgreens. Wilbert’s mother’s and grandmother’s recipe for salmon croquettes recently inspired him to make his own take on the dish for a private party at the restaurant. He says the croquettes represent where he comes from and how he approaches making food – something comforting that calls back to his childhood, but with his own signature flavor. (Photo by Gregg Goldman)
The Garden on Grand, 2245 S. Grand Blvd., South Grand Dining District, St. Louis, Missouri, thegardenongrand.com
Kore Wilbert's Salmon Croquettes
- Gregg Goldman
Kore Wilbert's signature dish at The Garden on Grand: salmon croquettes.
Samantha Mitchell, Farmtruk
- Heather Riske
- Updated
Samantha Mitchell wants to change the way people think about food trucks. Last spring, the longtime Annie Gunn’s sous chef launched Farmtruk in St. Louis, taking the farm-to-table concept – now considered the norm in most brick-and-mortar restaurants – on the road. While many diners associate food trucks with inexpensive food on the fly, Farmtruk’s menu centers on snoot-to-tail butchery and local, seasonal sourcing; around 85 percent of the truck’s ingredients are sourced within 100 miles. In a reversal from her days working in a traditional restaurant kitchen, Mitchell now has the opportunity to engage with customers face to face. She’ll explain why their burger might cost more (everything on Farmtruk’s menu is non-GMO and grass-fed) or why a particular item isn’t available during one month. In December, she took the concept one step further with the launch of Farmbox, a boxed lunch program featuring soups, salads and sandwiches that can be delivered to office buildings. Mitchell also competed on Guy’s Grocery Games: Impossible on Food Network last month and took home $10,000. Eventually, Mitchell says she’ll park Farmtruk more permanently – she hopes to open a breakfast and brunch concept in St. Louis in the next few years. (Photo by Gregg Goldman)
Farmtruk, 636.373.1115, farmtrukstl.com
Samantha Mitchell's B.L.E. Sandwich
- Gregg Goldman
Samantha Mitchell's signature dish at Farmtruk: the B.L.E. sandwich with thick-cut Geisert Farms bacon, two sunny-side-up eggs, tomato, mixed greens and basil aïoli.
Tommy Andrew, Randolfi's
- Liz Miller
- Updated
Tommy Andrew has worked every station in the kitchen. He got his start in the industry bussing tables at LoRusso’s Cucina in St. Louis when he was just 15 years old, and was quickly promoted to dishwasher, and then line cook – a testament to his strong work ethic and drive to learn – and continued to work his way up the ladder for the next nine years. Born into a big Italian family (friends have nicknamed him Tommy Salami), Andrew was already familiar with many of the dishes served at LoRusso’s. When he joined chef Josh Galliano’s crew at Monarch in Maplewood, Missouri, though, he says he was exposed to a new world of flavor and cooking techniques. He describes Galliano as not only an inspiring chef, but a leader who pushed Andrew to put out his best work. After Monarch closed in 2012, Andrew worked at a few local eateries, including The Libertine in Clayton, Missouri, where Galliano was executive chef at the time. Last January, Andrew was approached by James Beard-nominated chef Mike Randolph about a job at Randolfi's, in University City, Missouri, focused around Italian dishes made with modern technique and flavor. After staging at the restaurant for about a month, Andrew knew Randolfi's was the right fit – and Randolph knew it, too. Soon after hiring Andrew, Randolph promoted him to executive chef. In the past year, Andrew says he’s been given a lot of creative freedom with the restaurant’s seasonally inspired menu, and says Randolph’s support and vision have pushed him to develop some of his best dishes yet. This winter, Randolfi's is offering a dish that captures Andrew's family’s style of Italian cooking translated through his own perspective as a chef: gnocchi with braised beef cheek, pine nuts and preserved lemon gremolata. (Photo by Gregg Goldman)
Randolfi's, 6665 Delmar Blvd., Ste. 100B, Delmar Loop, University City, Missouri, 314.899.9221, randolfis.com
Tommy Andrew's Gnocchi
- Gregg Goldman
Tommy Andrew's signature dish at Randolfi's: gnocchi with braised beef cheek, pine nuts and preserved lemon gremolata.
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Ari Jo Ellis, Kounter Kulture
- Nancy Stiles
At 28, Ari Jo Ellis has quite the résumé. She worked with James Beard Rising Star nominee Rick Lewis at Quincy Street Bistro in St. Louis and as his executive sous chef at Southern, and then with Chris Bolyard at Bolyard’s Meat & Provisions. In addition to Bolyard’s, she’s now working the line at critically acclaimed Kounter Kulture in the Lindenwood Park neighborhood. The pint-sized, carry-out only restaurant started as a prepared-foods company and pop-up series called Kitchen Kulture, and opened its brick-and-mortar spot last summer. Ellis’ cooking is deeply rooted in Southern tradition, but she hopes to evolve her style with Kounter Kulture’s Asian-inspired menu items. Look for dishes that reflect Ellis’ approach – and her passion for each spot’s culinary focus – such as the Piggy Piggy sandwich at Bolyard’s, with pulled pig face, arugula, apple mostarda and smoked Gouda, or Kounter Kulture menu items like shrimp and grits with coconut milk Missouri grits, seared lemongrass shrimp, chile-roasted squash and a peanut-pepper relish. (Photo by Jacklyn Meyer)
Kounter Kulture, 3825 Watson Road, Lindenwood Park, St. Louis, Missouri, 314.781.4344, kounterkulturestl.com
Ashley Shelton, Pastaria
- Heather Riske
During a busy shift at Pastaria in Clayton, Missouri, Ashley Shelton doesn’t bark orders at her fellow chefs – she sings. On a given night, the executive chef might belt out a cacio e pepe jingle to the tune of the Tootsie Roll song. She believes it’s important to have a little fun while cooking during rushes – and the candy and Kool-Aid she keeps close by certainly don’t hurt. Shelton started cooking early as a way to stay connected to her mother, a talented home cook who passed away when Shelton was 14. While in high school, she scored a job working under Lou Rook at the venerable Annie Gunn’s in Chesterfield, Missouri – she credits the restaurant with teaching her just about everything she knows – before moving on to the Culinary Institute of America in New York. There, she fell in love with Italian cuisine – and, more specifically, a dish called bucatini all’ amatriciana. During a year abroad in Italy, Shelton met with Gerard Craft, who was on a research trip for Pastaria, his then-upcoming Italian restaurant. (She previously met Craft at his restaurant, Niche, and they kept in touch.) After a job interview in Florence, Shelton landed the position of pasta chef before working her way up to sous chef and, eventually, executive chef. In June, Shelton was named one of Eater’s Young Guns of 2016, becoming the first St. Louis chef to receive the award. It’s safe to say locals aren’t the only ones singing her praises. (Photo by Gregg Goldman)
Pastaria, 7734 Forsyth Blvd., Clayton, Missouri, 314.862.6603, pastariastl.com
Ben Grupe, Elaia and Olio
- Heather Riske
When Ben Poremba announced he was bringing Ben Grupe on as executive chef at Elaia and Olio in Botanical Heights last summer, he described him as “the most talented and accomplished chef in St. Louis without a kitchen to call his own.” That’s a pretty bold statement, but Grupe has the chops to back it up. As captain of the 2016 American Culinary Federation Culinary Team USA, he led the team to place fourth overall in the international Culinary Olympics in Erfurt, Germany, in October. Team USA took home three gold medals, including first place in the world in culinary art. Grupe says his days of competing are behind him, but he’s bringing that same attention to detail – honed over years of preparation – and team-spirit mentality back to the kitchen at Elaia. He takes a straightforward approach to food, but with nuanced technique and artful plating. Flavor is first and foremost in Grupe’s dishes; his focus is on making every bite the most delicious you’ve ever had. And after just one bite of his butternut tortellini with brown butter purée, popped sorghum, hen of the woods mushrooms and toasted hazelnuts, you’ll see why his cooking earned him the title of Culinary Olympian. (Photo by Gregg Goldman)
Elaia, 1634 Tower Grove Avenue, Botanical Heights, St. Louis, Missouri, 314.932.1088, elaiastl.com
Ben Welch, Big Baby Q
- Nancy Stiles
Ben Welch began his culinary career as a dishwasher, but eventually graduated from Johnson & Wales in North Carolina, and cooked at Emeril Lagasse’s NOLA Restaurant in New Orleans. In St. Louis, Welch was hired to revamp the menu at now-shuttered The Precinct, and critics were impressed by his brisket. Lucky for us, Welch now has his own spot: Big Baby Q. Located in Maryland Heights, Missouri, the restaurant, which he owns with his father, Chicago industrial designer Bennie Welch, already has lines out the door thanks to St. Louis-style ribs, succulent pulled pork, impossibly tender smoked turkey, and of course, Welch’s famous brisket. Southern sides include barbecue baked beans, pork ‘n’ collards, mac ‘n’ cheese, creamy coleslaw, mustard potato salad, housemade dill pickles and pasta salad. He also makes sauces, rubs and pickles in house and coats wings in a top-secret spice rub. Even in a barbecue-rich city, Welch is proving he’s got the chops to stand out. (Photo by Gregg Goldman)
Big Baby Q And Smokehouse, 11658 Dorsett Road, Maryland Heights, Missouri, 314.801.8888, bigbabyq.com
Hana Chung, Byrd & Barrel
- Liz Miller
On an average day at Byrd & Barrel, you’ll likely spot Hana Chung through the restaurant’s small expo window, approving dishes coming off the line. Or maybe you’ll see her assembling a dish like the cold-noodle salad she developed for the summer menu, with ramen noodles, lettuce, pickled carrots and onions, cilantro, cucumbers, cashews and an Asian-style pepper-jelly vinaigrette. Prior to joining chef-owner Bob Brazell’s Byrd & Barrel in fall 2015, Chung worked at Bambu Vietnamese Cuisine in Springfield, Missouri, and Juniper in St. Louis. Later this year she will help open Good Fortune alongside her friend Ryan McDonald, who is leading the kitchen as head chef. With a focus on “Chinese-Americanese” fare, Chung says the restaurant will serve a special blend of food inspired by authentic Chinese dishes and St. Louis standards, including a St. Paul sandwich with milk bread and egg foo young made from scratch. Chung is also working on a pop-up series to debut this summer or fall with her husband, Taylor Hamilton, who is a cook and pizzaiolo at Randolfi’s in the Delmar Loop. Dubbed Side Dish Korean Diner, the pop up will draw from Chung's Korean heritage in dishes like savory and sweet Korean pancakes and Korean-style tamales stuffed with beef bulgogi or braised kimchi, plus a St. Louis slinger made with traditional Korean flavors. She also hopes to offer kimbap, a popular street food in Seoul, South Korea; she'd like to experiment with frying kimbap rolls in a light tempura batter, as she wants “to bring it to St. Louis, but fried, for a Midwest touch.” (Photo by Gregg Goldman)
Byrd & Barrel, 3422 South Jefferson Ave., Cherokee Business District, St. Louis, Missouri, 314.875.9998, facebook.com/byrdandbarrel
Josh Charles, Element
- Nancy Stiles
Josh Charles has spent a few years quietly making a name for himself, most notably as chef de cuisine at Ben Poremba’s acclaimed sister restaurants, Elaia and Olio. He left in August 2015, and shortly thereafter snagged the executive chef position at Element in Lafayette Square. He’s put the 3-year-old restaurant back in the spotlight with a menu that highlights a commitment to fresh, local ingredients, global inspiration and beautiful presentation. A simple Instagram post from Charles (@chefjoshcharles) of a colorful, artfully plated dish is enough to draw diners in to try roasted chanterelles with celery root and herbs, or crispy squash blossoms stuffed with corn and cream cheese topped with harissa vinaigrette and ramp oil. You can also find Charles hosting pop-up dinners around town with friends like sommelier Andrey Ivanov of Reeds American Table or Gabe Keeven of Side Lot Farms, consulting for area restaurants including McArthur’s Bakery Cafe, or posting stunning recipes on his food and recipe blog, Honey and Thyme. (Photo by Gregg Goldman)
Element, 1419 Carroll St., Lafayette Park, St. Louis, Missouri, 314.241.1674, elementstl.com
Kore Wilbert, The Garden on Grand
- Liz Miller
September was a big month for Kore Wilbert. Within a week, he won the Stella Artois Chef Battle Royale at Taste of St. Louis and celebrated the opening of The Garden on Grand, where he is executive chef, with owner Cevin Lee. The menu at The Garden on Grand is built around flavorful, vegetable-driven dishes made with organic and non-GMO ingredients and Asian, Italian and Southern influences. The menu reflects Wilbert’s range of culinary experiences: He learned how to make Southern comfort-food dishes from his mother and grandmother, and says they both sparked his love of food and cooking. He gained pasta-making experience at Mad Tomato, the now-shuttered Italian restaurant in Clayton, Missouri, before accepting a position at Villa Romana Hotel on the Amalfi Coast in Southern Italy, where he prepared fresh seafood and pasta dishes. After returning to St. Louis, he briefly worked at Hong Kong Express in the South Grand dining district while developing the menu for The Garden on Grand; Wilbert says the gig taught him proper wok skills and inspired flavors for the restaurant's menu. These far-flung influences shine in dishes at The Garden on Grand, including the coconut fried rice and the roasted pistachio-encrusted king salmon with whipped Feta-lemon-herb-truffle risotto, asparagus and microgreens. Wilbert’s mother’s and grandmother’s recipe for salmon croquettes recently inspired him to make his own take on the dish for a private party at the restaurant. He says the croquettes represent where he comes from and how he approaches making food – something comforting that calls back to his childhood, but with his own signature flavor. (Photo by Gregg Goldman)
The Garden on Grand, 2245 S. Grand Blvd., South Grand Dining District, St. Louis, Missouri, thegardenongrand.com
Samantha Mitchell, Farmtruk
- Heather Riske
Samantha Mitchell wants to change the way people think about food trucks. Last spring, the longtime Annie Gunn’s sous chef launched Farmtruk in St. Louis, taking the farm-to-table concept – now considered the norm in most brick-and-mortar restaurants – on the road. While many diners associate food trucks with inexpensive food on the fly, Farmtruk’s menu centers on snoot-to-tail butchery and local, seasonal sourcing; around 85 percent of the truck’s ingredients are sourced within 100 miles. In a reversal from her days working in a traditional restaurant kitchen, Mitchell now has the opportunity to engage with customers face to face. She’ll explain why their burger might cost more (everything on Farmtruk’s menu is non-GMO and grass-fed) or why a particular item isn’t available during one month. In December, she took the concept one step further with the launch of Farmbox, a boxed lunch program featuring soups, salads and sandwiches that can be delivered to office buildings. Mitchell also competed on Guy’s Grocery Games: Impossible on Food Network last month and took home $10,000. Eventually, Mitchell says she’ll park Farmtruk more permanently – she hopes to open a breakfast and brunch concept in St. Louis in the next few years. (Photo by Gregg Goldman)
Farmtruk, 636.373.1115, farmtrukstl.com
Tommy Andrew, Randolfi's
- Liz Miller
Tommy Andrew has worked every station in the kitchen. He got his start in the industry bussing tables at LoRusso’s Cucina in St. Louis when he was just 15 years old, and was quickly promoted to dishwasher, and then line cook – a testament to his strong work ethic and drive to learn – and continued to work his way up the ladder for the next nine years. Born into a big Italian family (friends have nicknamed him Tommy Salami), Andrew was already familiar with many of the dishes served at LoRusso’s. When he joined chef Josh Galliano’s crew at Monarch in Maplewood, Missouri, though, he says he was exposed to a new world of flavor and cooking techniques. He describes Galliano as not only an inspiring chef, but a leader who pushed Andrew to put out his best work. After Monarch closed in 2012, Andrew worked at a few local eateries, including The Libertine in Clayton, Missouri, where Galliano was executive chef at the time. Last January, Andrew was approached by James Beard-nominated chef Mike Randolph about a job at Randolfi's, in University City, Missouri, focused around Italian dishes made with modern technique and flavor. After staging at the restaurant for about a month, Andrew knew Randolfi's was the right fit – and Randolph knew it, too. Soon after hiring Andrew, Randolph promoted him to executive chef. In the past year, Andrew says he’s been given a lot of creative freedom with the restaurant’s seasonally inspired menu, and says Randolph’s support and vision have pushed him to develop some of his best dishes yet. This winter, Randolfi's is offering a dish that captures Andrew's family’s style of Italian cooking translated through his own perspective as a chef: gnocchi with braised beef cheek, pine nuts and preserved lemon gremolata. (Photo by Gregg Goldman)
Randolfi's, 6665 Delmar Blvd., Ste. 100B, Delmar Loop, University City, Missouri, 314.899.9221, randolfis.com
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