A head chef born and raised in the Twin Cities has been named one of the top 10 new chefs in the nation by Food & Wine Magazine.
Jim Christiansen, of Heyday, on Lyndale in the Lyn-Lake neighborhood of Minneapolis, was featured in the magazine's annual Best New Chefs list, released on Tuesday.
Food & Wine editor-in-chief Dana Cowin describes the best new chef list as recognizing those who are 'innovative, eclectic and incredibly talented," with Christiansen gaining praise for turning Scandinavian inspiration into top-quality cuisine.
"Inspired by Noma in Copenhagen and Fäviken in rural Sweden, he's embracing a hyperseasonal, close-to-home ingredient philosophy in the Midwest. The results are playful, gorgeous and exquisitely flavorful."
Christiansen has been a major player in the Minnesota restaurant game for several years now, having starting his career under the eye of Tim McKee at La Belle Vie when it was located in Stillwater.
His bio says that he then played "an integral role" in opening acclaimed Minneapolis restaurants Minneapolis-Solera, the new La Belle Vie, Sea Change and Il Gatto, before heading to Union Restaurant on Hennepin after returning from a few months in Scandinavia.
This trip included six weeks at Noma, which is currently ranked as the Best Restaurant in the World, an accolade it has won in four of the past five years.
He then left Union to "follow his dream" of opening a new restaurant, which is now gaining national plaudits.
Food & Wine Magazine picked out Heyday's lamb tartare with sunchoke mayonnaise, pickled elderberry-flower buds and fried artichoke chips as Christiansen's "quintessential dish."
KARE 11 notes that Christiansen will be featured in Food & Wine's July issue honored at the 33rd annual Food & Wine Classic in Aspen.
Other Twin Cities chefs to receive the recognition from Food & Wine, according to the Eater, include Tim McKee (1997), Gavin Kaysen (2007 – now of Spoon and Stable), Stewart Woodman (2006 – now of Workshop at Union) and Jamie Malone (2013) and Erik Anderson (2012), of the forthcoming Brut restaurant.