Why He's Amazing: Because he's redefining Nordic cooking in Minnesota with his sophisticated and modern treatment of its humble ingredients.
Culinary School: Self-taught
Background: Oliveto (Oakland, CA), Rustica Bakery (Minneapolis), Heartland Restaurant (St. Paul)
Quintessential Dish: Poached eggs, braised celery root, savoy spinach and porcini whey
Heritage: He was raised in St. Louis. "My father's side is 100 percent Swedish."
Former Career: Officer in the US Navy
On the Bachelor Farmer: "Our food is, first and foremost, representative of where we are, which is Minneapolis, the upper Midwest, but there's a strong Nordic heritage here. [The food is] inspired by Nordic cooking but not necessarily attached to any hard and fast traditions."
What He'd Be If He Wasn't a Chef: A park ranger
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