
Summary
Experience
JD FRATZKE
Chef, Hospitality Professional, Mentor, Wordsmith
Owner, Founder and Operator of Liquid North LLC
612.227.2428
My upbringing in the natural world of Minnesota's wild places and nearly three decades of work in the restaurant industry have fueled a desire to explore new experiences in food preparation and hospitality. I am always eager to share my base of knowledge and develop new skills and perspectives taught to me by others.
Self-motivated
Imaginative
Curious
Dedicated to sustainable agriculture and preservation of wild places
Strong believer in kindness and clear communication
Nearly three decades of hospitality industry experience in both kitchen and service sectors
Culinary Director 2021 to 2022
Conceived and developed a health-focused international menu and recipes for an online dining service utilizing sustainable agriculture, lean proteins and whole grains
Contributed to and executed public outreach marketing strategies to increase sales and educate local community about the convenience of GreenDish and its offerings
Artisan Plaza, Cannon Falls, MN
Culinary Director 2019-2020
Refined menu and training programs and improved food quality and sanitation for kitchen staff in Roadhouse, Pizza kitchen, market deli, catering operation and butcher shop
Created and executed concept for Falls Landing, an internationally-recognized north woods hunting lodge restaurant
Hosted several ticketed events for hundreds of guests including whole hog BBQ and multicourse fine dining experiences
Proactively created Covid-19 take-out only protocols for staffing, scheduling, distancing and sanitation
O'Reilly Custom LLC (seven operations in Twin Cities metro area)
Culinary Director 2015-2018
Refined menu and training programs and improved food quality and sanitation for kitchen staff in seven operations in the Twin Cities metro area
Opened five new operations, both counter service and full service, in the course of 18 months
Became familiar with and trained staff in counter service and food truck operations, both static and mobile
Established programs, menus and operations for catering and banquet service across seven establishments
Participated in multiple charitable donations that included in-home dinner parties and catered events for up to 100 people
Performed duties as Executive Chef and General Manager for Bar Brigade, an award-winning 40 seat French Tavern in St Paul's Highland Park neighborhood
Organized, marketed and executed several very successful on and off-site pop-up dinners
Performed executive-level duties for seven operations including, but not limited to, cash management, staff training, food and beverage menu development
The Strip Club Meat and Fish, Saint Paul, MN
Executive Chef and Managing Partner 2007-2017
Created award winning menu focused on locally-procured ingredients raised by sustainable farms and ranches, specializing in grassfed beef, pastured pork and line-caught seafood
Hired and trained a staff of up to 10 cooks and chefs, many of whom have gone on to leadership positions in a vast array of restaurant kitchens across the United States
Established a culture of dedication, curiosity, kindness and accountability in both front and back of the house operations
Engineered and executed menus and service for several wine and beer dinners per year
Helped over a dozen local charitable organizations raise thousands of dollars through auction donations and participation in special events.
Aided in creating a conspicuous radio, television and social media presence celebrating our establishment's particular brand of dining and hospitality
Muffuletta in the Park, Saint Paul, MN
Executive Chef 2003-2007
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Oversaw and directed kitchen staff of 12 and individual station assignments.
Planned promotional menu additions based on seasonal pricing and product availability.
Introduced menu program focused on locally-procured ingredients raised by sustainable farms and ranches
Played a major role in establishing programs that increased restaurant sales by over $600K annually over a five year period
AWARDS, HONORS AND CITATIONS
Restaurateur of the Year MSP Magazine 2007
Winner Iron Fork Challenge City Pages 2010
John Radle Award for commitment to awareness of local foods and sustainable agriculture MN Farmer's Union 2010
Charlie Award Outstanding Chef 2016
Best Chef Twin Cities City Pages 2018
Six Year Service Award People Serving People 2018
Numerous other "Best of' restaurant awards and citations
Judge and Mentor, Bravo TV reality show Top Chef, season sixteen 2018
BA Craftmade Aprons, Project Black and Blue Brand Ambassador and Advocate 2018 to present
REFERENCES
Kate Meier, BA Craftmade Aprons, Owner and Founder 952.451.1985
Justin Sutherland, Handsome Hog, Owner and Executive Chef 612.964.2662
Alex Roberts, Restaurant Alma and Brasa Rotisserie, Owner and Executive Chef 612.281.8746
Details
- Salary:
- Date: April 28 2022
- Location: Minneapolis, MN