Chef Jonathan Gans (Principal) is a critically acclaimed chef living and working in Minneapolis, MN. Born in Paris and raised in Seattle, Chef Gans has been working in the restaurant business for over 20 years. He has worked in numerous James Beard Award winning restaurants and most recently was the Executive Chef of The Bachelor Farmer in Minneapolis. As Chef, the restaurant received a stellar Four-Star Review from Rick Nelson at The Star Tribune, as well as praise from many other notable publications. Jonathan’s clear vision and commitment to local farmers, foragers, and artisans led The Bachelor Farmer to become the definitive restaurant of Northern Regional Cuisine. Jonathan was a founding member of Minnesota Central Kitchen and is committed to creating a more equitable and healthy hospitality industry. With a background in classic French, Spanish, Mediterranean and vegetarian cuisine, Jonathan brings years of technique, creativity, systems management and high-level execution to our team.

Josh Hoyt (Principal) is a proven leader in hospitality operations with over 20 years of industry experience in the Twin Cities and a history of success with a wide variety of concepts. Leading teams in the pursuit of operational excellence became his life’s work while running restaurants for Dean Vlahos (Redstone American Grill, Blvd Kitchen and Bar, CoV) in the 2000’s. Most notably, Josh was the Director of Operations for Red Cow from 2013 to 2019 where he led his team to unprecedented 500% growth, multiple new locations, and a Minneapolis/St. Paul Business Magazine Fast 50 1st Place award. Most recently, Josh was the Director of Operations for The Bachelor Farmer, where his efforts focused on becoming Minnesota’s first B-Corp Certified restaurant and re-imagining compensation models to create a more equitable and sustainable business.

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