Chef Jack Riebel and Team
Kitchen Connections
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| "Jack Riebel is one of those chefs who every chef in town knows and respects" - Dara Moskowicz, Minnesota Monthly, July 2008 |
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| Jack has been cooking in the Twin Cities for the past twenty years and has firmly established himself as one of Minnesota’s premier chefs. He was Chef at La Belle Vie in Stillwater and Executive Sous Chef at Goodfellow’s, which topped the Twin Cities’ Zagat food ratings for 10 years running. Chef Jack has cooked for the Mikhail Gorbachev Dinner at the Governor’s Mansion, the National Taste of the N.F.L. Super Bowl event for Share Our Strength, and made multiple visits to the James Beard House in New York. Jack also won the 2005 Masters in the Marketplace Celebrity Chef Cook Off and the national 2006 American Cheese Society’s "Iron Man Cook Off." |
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| Fifty people, products, places and ideas that underline why Minnesota is the place for food lovers #8 • "Musical luminaries always seem to grab top billing at the Dakota Jazz Club & Restaurant, but the guy who really deserves to see his name in lights is its equally talented chef, Jack Riebel." – Star Tribune 5/22/08 |
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Chef Jack Riebel wins The American Cheese Society’s 2006 "Iron Chef" Cook Off • July 2006 The field was down to three great chefs for the Iron Man Cook-Off event at the American Cheese Society’s national conference on July 19 – 22 in Portland Oregon. They included our own Jack Riebel, Executive Chef of the Dakota Jazz Club & Restaurant, Vitaly Paley from Portland’s Paley’s Place, and Tony Mantuano of Chicago’s Spiaggia (the 2005 James Beard Award-winner for "Best Chef: Midwest"). The conference also included a national cheese competition, guest cheesemaker dinners at restaurants throughout Portland, and The Festival of Cheese, open to the public, that showcased more than 700 artisanal cheeses. The Chef’s Cheese Cook-off followed the format of the Food Network’s popular Iron Chef show. Competing chefs used cheese as the main ingredient to create dishes for the panel of local and national media judges. Master of Ceremonies, Clark Wolf, the country’s leading restaurant consultant and a cheese enthusiast, covered the culinary action during competition. Each Chef was given the task of preparing a three-course meal in 25 minutes using cheese in each of the courses. When the smoke cleared, Jack Riebel was the 2006 ACS national Chef’s Cook-Off winner. The Dakota congratulates Chef Jack on his latest accomplishment! |
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| The Dakota proudly supports locally owned, independently and sustainably operated farms Our meat is all natural no added hormones or antibiotics. We source our seafood from responsible and well-managed operators |
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| Kitchen Resources |
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| Links coming soon. |