Lunds and Byerly’s meet our experts
Meet the Chef
Get to know Executive Chef Gabe Stockinger, culinary mastermind at Lunds & Byerlys Kitchen
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pplewood bacon mac and cheese. Pistachio crusted salmon. Lobster pot pie. Is your mouth watering yet? These are just a few of the scrumptious creations that have come out of the kitchen at Lunds & Byerlys Kitchen, a first-of-its-kind food destination in the Twin Cities featuring prepared food offerings, a wine and beer bar, a tailored selection of groceries, and more—all in one space. We caught up with Executive Chef Gabe Stockinger to chat about his culinary expertise and what it takes to run this well-oiled (olive, of course) machine.
Q: Tell us about Lunds & Byerlys Kitchen. A: We focus extensively on freshly prepared offerings for dine-in and take-out, with everything from madeto-order sandwiches, sushi, and a hot food bar to stone-oven pizzas and a wine and beer bar featuring hyper-local craft beers on tap and wines from around the world.
Q: What’s your culinary background?
LUNDS & BYERLYS KITCHEN 250 Superior Blvd., Wayzata, MN 55391 | 952-476-1122 Learn more at LundsandByerlys.com/Kitchen
A: I guess you could say I went to the school of “hard knocks.” I started at a small restaurant in Kasota, Minnesota, called The Country Pub. I continued working in scratch kitchens for the next 15 years. I was also the executive sous chef at Pazzaluna in St. Paul, and most recently the executive chef for Lunds & Byerlys Catering.
Q: Why did you want to become a chef? A: I’ve been cooking since I was nine years old. My parents, grandpa, and babysitter really taught me the ropes. I love cooking because I like to eat well. I’d rather be the one to cook a meal because I want to eat the best, and I know my customers do, too. I also enjoy the challenge of taking the ordinary and making it into something magical and memorable.
Q: What’s your cooking style? A: I would call it country cooking. I like going back to my roots—taking something basic and making it one of the best things you’ve ever eaten. I only want to work with real foods though; I have no desire to cook something in liquid nitrogen or be crazy scientific. I cook with real food because I was raised with real food; nothing came out of the box. Growing up, most kids ate PB&J at my school, but I had things like cow tongue sandwiches. I still love them to this day.
Q: How do you create new items for the menu? A: We brainstorm new ideas, run with them, and listen to what our guests tell us. Our inspiration comes from all over: Food trends, other countries, blogs, or just something I’m in the mood to eat. It’s a lot of trial and error, paying close attention to how customers react, comment, and purchase.
Q: What do you like most about working at Lunds & Byerlys Kitchen? A: The freedom to be creative. We have so many venues to cook for—what we serve in the deli is different than the hot bar, which is different than what’s in the restaurant. Our team creates endless ways to present and prepare our foods that represent what Lunds and Byerly’s is known for: quality. ■
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