My F&W
quick save (...)

Thomas Boemer

Chef Thomas Boemer
Photo © Megan Hoy

Restaurant: Corner Table (Read a review)

Location: Minneapolis

Why He's Amazing: Because he combines European techniques, Low-Country influences and prime Midwestern ingredients in clever ways.

Culinary School: Le Cordon Bleu College of Culinary Arts (Mendota Heights, MN)

Background: Hotel Sofitel, 20.21 (Minneapolis); Mandalay Bay, Mix (Las Vegas)

Quintessential Dish: Pork belly with braised cabbage, apple puree and pickled watermelon rind

Previous Career: Custom cabinet and furniture maker

Hog Crazy: Boemer uses Red Wattle and Berkshire hogs from southern Minnesota, going through a whole animal every two weeks.

Heartland Pride: "I feel like the Midwest has a lot to contribute to the food culture as a whole. I've worked in the opulence of a Michelin-level restaurant. But the Midwest approach is very simple: [It's] 'I don't need all that.' There's a Midwestern way that things are done, and that doesn't have to mean steak and crappy burgers."

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.