Chef Profile: Jack Riebel
August 13, 2013
“I choose Niman Ranch pork not just for its marvelous flavor, but for the marvelous story it has to tell.”- Jack Riebel – Butcher & The Boar- Minneapolis, Minnesota
Executive Chef Jack Riebel combines over 20 years of leadership and experience in some of the finest restaurants in the Twin Cities including Dakota Jazz Club & Restaurant (Minneapolis), La Belle Vie (Stillwater), Goodfellow’s – An American Restaurant (Minneapolis). Recent awards include Minnesota Monthly’s Food & Wine Experience Local Chef Challenge, The American Cheese Society Chef Cook Off and most recently a James Beard Award Semifinalist for Best Chef Midwest & Best New Restaurant.
Today, finely crafted food tuned to the Midwestern palate come together in Chef Riebel’s hands at Butcher & the Boar. With a love of seasonal foods and a touch of heat, Chef Riebel draws inspiration from food and drink found in regions across America. Born and raised in St. Paul, Riebel’s Minnesotan roots inspire handcrafted meals that are packed
with flavor and served in a communal dining environment. Chef Riebel’s menu appeals to the cooler side of Minnesota, and we’re not talking weather.
We thank Chef Riebel and his team for their commitment to humanely raised meats.