JD FRATZKE

Chef, Hospitality Professional, Mentor, Wordsmith

Owner, Founder and Operator of Liquid North LLC

jdfratzke@gmail.com

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

GreenDish, Plymouth, MN

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