The antique bar offers cocktails and a complete casual dining experience, while the dining rooms compliment business meetings, special occasions, or a romantic evening out. We hope you join us, so we can become your special place in St.Louis.
Sullivan assumed that the joy he took in preaching and caretaking meant that he was born to minister. By his early thirties, he left the church, moved his family to upstate New York and attended the Culinary Institute of America while continuing to work full-time at restaurants, then apprenticed himself to sausage makers who, like he, experienced their work as pork art and a form of living history.
"I am all about heritage, tradition; I go back into time rather than forward to learn," he says. "I butcher every ounce that I use. It is my responsibility. I hand tie my sausages with hemp in the old Italian way; it grips the casing better. I mix my meats with my hands in order to put a little touch of myself with it, so that people taste the human touch, not some cold, stainless steel machine." Michael has worked in the kitchens at Blackberry Farm since 2004, and specifically with our meat curing program since 2007.
Restaurant Martín is the embodiment of that vision and the realization of a 20-year dream. Located close to downtown but next to a well-established Santa Fe neighborhood, Restaurant Martín is easily accessible to Chef Rios' local fans and the many visitors who tour Historic downtown Santa Fe.
Chef Rios, a native of Guadalajara, Mexico, grew up in Santa Fe and started in the restaurant business as a 17-year-old dishwasher, eventually working his way to executive chef at several restaurants and hotels. Chef Rios received his formal training at the Culinary Institute of America and supplemented that with experience and training in some of the world’s most honored restaurants and with well-known culinary masters. His passion for food has taken him around the world in pursuit of culinary innovation, creativity and cooking experience.
Chef Rios has been repeatedly honored for his innovative and pleasing combinations of flavors, colors and presentation. His unique style emphasizes fresh, local produce and organic meats and poultry, and reflects not only Southwestern and Asian influences but also his classical training in French technique. Featured in the 2008 season of Iron Chef America, Rios is the only New Mexico chef to have won the Robert Mondavi Culinary Award of Excellence. When Rios was chef at the Old House Restaurant at the Eldorado Hotel, Zagat's Restaurant Survey listed the restaurant as the best dining experience in New Mexico and one of the best restaurants in the United States and the restaurant was awarded both the AAA Four-Diamond Award and the Mobil Four-Star Award. Chef Rios has been name Chef of the Year by the City of Santa Fe and has been named Chef of the Year twice each by the State of New Mexico and the New Mexico Lodging Association. He has also been named a Celebrated Chef for the National Pork Council and was featured in the Bon Appetit Magazine cover story "The American Restaurant: Our Favorite Places."
In 2008, he was named a Food & Wine Best New Chef and was the only chef named to Inc. magazine's roster of “star entrepreneurs” under 30 years old. The following year, he became a James Beard Best Chef-Midwest Finalist. Craft also extended the niche brand in 2009, opening Taste by niche, a modern speakeasy, and Brasserie by niche, a classic French eatery. The restaurants source their menus through relationships with more than 100 area farmers. Craft and his wife, Susan, have two daughters.
Alex began cooking at the age of seventeen while still a student. He embarked upon a professional cooking career in 1986 at La Colombe d'Or in New York City. From 1989 to 1991 he worked under Chef Daniel Boulud at the renowned four-star Le Cirque. Thereafter Alex took some time to travel throughout Europe apprenticing in kitchens in Italy, Spain and France, where he was especially impressed by the deep respect accorded professional chefs. After spending a year at Alain Ducasse's Louis XV in Monte Carlo, Alex returned for the opening of DANIEL where he was Chef de Cuisine from 2010.
Alex's cuisine is greatly inspired by his passion for gardening. He grows as many as 30 varieties of herbs and heirloom vegetables of his own and especially enjoys dealing with local growers, visiting them regularly at the city's green markets. After 15 years of cooking, Alex 's contribution to DANIEL's cuisine is characterized by a contemporary French approach with respect for tradition and classic techniques prepared in harmony with the bounty of the seasons. Above all, Alex enjoyed creating new dishes together with Daniel in a spontaneous and unpredictable fashion that brings them both great fun and satisfaction in the kitchen.
Chef Alex is now the Executive Chef at Glen Oaks Country Club in Long Island NY.
It was during college at Louisiana State University that Josh started cooking professionally. He went on to study at Le Cordon Bleu in London and worked at the Michelin starred restaurants Roussillon and the Connaught Hotel. Josh returned to the States and worked at Commander's Palace then Brennan's, Restaurant Daniel and An American Place.
These days, at Monarch, Josh brings together all of his years of education. He has two distinct menus highlighting the disparate and connected worlds that he grew up in - in Louisiana and around the world. By cooking casual, Southern fare in one part of the restaurant and modern American in the other, Josh can satisfy his loves of straightforward cuisine balanced by the creativity of using the products of the land through invigorating food.
Since moving back to the St. Louis area six years ago, Chef Kevin has manned the helm of some of St. Louis’ best restaurants and has taken those experiences to put a culinary concept together that blends a casual feel with a fine dining experience.
Chef Kevin was honored by Food & Wine magazine as a Best New Chefs of 2011.
Kelly English has had a great deal of success in a relatively short career, resulting from his hard work and passion. After putting himself through college at the University of Mississippi by working as a cook in local kitchens, English decided to get serious about his passion for food. He graduated from the prestigious Culinary Institute of America at the top of his class, and studied both in Spain and France. The majority of his culinary education, however, came under the direction of award-winning celebrity Chef John Besh.
After many years training under Besh, English was ready to spread his wings. He went to Memphis with hopes of opening his own restaurant and made that dream a reality with the opening of Restaurant Iris in 2008. In February 2012, English was named Memphis’ “Prince of Porc” in the national COCHON555 competition, earning him a seat at the 2012 Aspen Food & Wine Festival. In 2010 English appeared on the Food Network’s “The Best Thing I Ever Ate,” and earned the Memphis Restaurant Association’s “Restaurateur of the Year” award. Also in 2010, he was named a James Beard Award Semifinalist for Best Chef: Southeast. English has been featured in the popular cooking magazines Everyday with Rachel Ray and Bon Appétit, the cookbook Wild Abundance, and has cooked alongside Wolfgang Puck at the American Wine and Food Festival. English also serves on the Founder’s Council for the Atlanta Food & Wine Festival.
Restaurant Iris, a charming French-Creole restaurant near the historic Overton Square of midtown Memphis, has taken the Memphis dining scene by storm. Among its many accolades, Restaurant Iris has received a four-star review from the Commercial Appeal and was voted Memphis’ “Best Restaurant” and “Best Chef” three years in a row, and “Best Service” four years in a row by Memphis magazine readers. In 2011, 2010 and 2009, Memphis Flyer readers voted English and Restaurant Iris “Best Restaurant” and “Best Chef.” Restaurant Iris was named “Editors Choice: Best Restaurant” by At Home Tennessee, “Best Bet Outside of Louisiana” by Louisiana Life Magazine, and “Hot New Restaurant” by Delta Magazine.
At Kelly English Steakhouse, Chef English redefines traditional steakhouse fare by infusing his French- Creole style into all his dishes, reinventing old favorites and introducing new ones. The steakhouse continues his commitment from Restaurant Iris to use fresh and local ingredients whenever possible on all menu items.
Lewis trained at the acclaimed New England Culinary Institute in Montpelier, Vermont. Lewis’ talents have been touted in numerous food/lifestyle publications and by inclusion in Food Network programming. Amongst a collection of acclaim, Lewis was recognized by the prestigious Food Arts Magazine as one of five ‘American Chefs re-defining America’s regional cuisine of the future'. After the success of Indigo, with the goal of increasing his knowledge of regional ingredients and cuisine beyond that of the South, Lewis was lured to California’s wine country where he pursued his interest in the art of wine and food pairing by serving as the Executive Chef and Culinary Director of multiple boutique wineries in Sonoma and Napa Counties. In addition to his roles in the wineries, Lewis pursued his love for the restaurant industry and opened two Sonoma County restaurants, Popina and Seven-O-Seven. His efforts in Sonoma County earned him a 3-STAR review from the San Francisco Chronicle’s Michael Bauer and a perfect 4-STAR review from Wine County’s Jeff Cox. While taking the helm at several other restaurants over the years in the Bay Area, his food has always been met with critical acclaim.
That’s the philosophy of Cielo Executive Chef Fabrizio Schenardi, an award-winning culinarian with more than two decades’ experience preparing authentic Italian cuisine for some of the world’s finest restaurants. Schenardi joined Cielo in 2010 and his recipes have revolutionized both the menu and dining experience.
A native of Rivoli, Italy, Schenardi was classically trained in Italian and French cuisine and pastry at the Istituto Alberghiero Ravizza in Torino, Italy. Among the honors and rewards received over the years include: