J.D. Fratzke, The Strip Club
JD is the chef and managing partner of the Strip Club Meat and Fish in St. Paul, MN. JD owes his love of good food and global gastronomic culture to his Mississippi River birthplace, world travels with friends and family, and a sincere desire to bring local, sustainable agriculture back into the life of every Minnesotan.

First Round: 11 a.m. (vs. Rick Kimmes, The Oceanaire Seafood Room)

Rick Kimmes, The Oceanaire Seafood Room
MN native Rick Kimmes, a graduate of the Culinary Institute of America, joined The Oceanaire Seafood Room in early 1999 and was promoted to Executive Chef in 2000. Rick’s cooking style leans toward using the highest quality sustainable seafood, simply and smartly prepared with fresh, local Midwest ingredients used with international flair.

First Round: 11 a.m. (vs. J.D. Fratzke, The Strip Club)

John Occhiato, D’Amico Kitchen
Chef John Occhiato grew up in coastal New England and moved to Minneapolis in 1995. Occhiato has worked his way through the ranks at D’Amico Cucina and was named Head Chef at D’Amico Cucina in 2003. A leader in Italian cuisine, he was a natural choice to conceptualize, design and execute the menu at D’Amico Kitchen.

First Round: 12:30 p.m. (vs. Sameh A. Wadi, Saffron Restaurant and Lounge)

Sameh A. Wadi, Saffron Restaurant and Lounge
Sameh Wadi is one of the most talked about chefs in the Twin Cities. The cuisine at Saffron earned him critical acclaim and national recognition. Saffron features a menu of skillfully balanced flavors from around the Mediterranean with strong influences from North Africa and the Middle East.

First Round: 12:30 p.m. (vs. John Occhiato, D'Amico Kitchen)

Scott Pampuch, The Corner Table
In 2004, Scott opened the doors of Corner Table, his own restaurant. Corner Table is a place that listens to the fields, farms, pastures, and seasons that surround us. That source of inspiration guides the creativity of the entire menu, which is crafted from foods sourced from responsible family farms.

First Round: 2 p.m. (vs. Jack Riebel, Dakota Jazz Club and Restaurant)

Jack Riebel, Dakota Jazz Club and Restaurant
Jack has been cooking in the Twin Cities for over twenty years. Chef Riebel is also committed to the community and is involved in charity events and fundraisers regularly. Born and raised in St. Paul, Minnesota, Riebel studied culinary arts at St. Paul Technical College; he credits extensive travel and love of food for his eclectic style in the kitchen.

First Round: 2 p.m. (vs. Scott Pampuch, The Corner Table)

Jon Radle, Grand Café
Radle’s cooking completes owners’ Dan and Mary Hunter’s vision of a restaurant with European grace and neighborhood ease. He celebrates the sensuality of locally-sourced ingredients and delivers dishes with an uncluttered flourish.

First Round: 3:30 p.m. (vs.Michael DeCamp, La Belle Vie)

Michael DeCamp, La Belle Vie
Chef de Cuisine Michael “Young Chef” DeCamp is an adventurous cook who loves learning new things and experimenting with different ingredients. He has worked at several top-rated Twin Cities and Chicago-area restaurants. DeCamp first worked with Chef Tim McKee in 1997 when he was just 17, earning the nickname, “Young Chef.”

First Round: 3:30 p.m. (vs. Jon Radle, Grand Café)