Ken Goff has multi-dimensional cuisine experience that allows him to create a great menu, from drink to dessert.
After receiving two degrees in Culinary Arts – one from St. Paul College and one from Minneapolis/St. Paul Le Cordon Bleu – Goff worked as a Prep Cook and Pastry Chef for La Tortue in Minneapolis. Next, he expanded his chops at 510 Groveland, where he was a Garde Manger, Broiler, Brunch, Baking and Pastry cook. He also worked on cold cuisine at Faegre’s, then moved onto being a Fisher Cutter at Coastal Seafoods and a Sous Chef at Nigel’s Restaurant under Executive Chef and cookbook writer Tim Lauer.
After proving his expertise, Goff went on to work in executive positions, including moving up to Executive Chef at Faegre’s and becoming the Executive Chef and Director of Food and Beverage at Dakota Jazz Club and Restaurant in St. Paul. He also served as a Consulting Chef at Sunfish Cellars Wine Bar.
Since then, Goff has taught classes at his alma mater, Le Cordon Bleu, in American Regional Cuisines, Contemporary Cuisines, Desserts and more. His seasoned palate ensures a quality, exciting food experience at Bryant-Lake Bowl.