(Enrolled Red Cliff Miskwaabikong Band of Ojibwe)
Starting his career in Milwaukee (Minoakii), Bryce Stevenson has joined the Indigenous Food Lab team as our Executive Chef. He brings with him a great deal of experience and knowledge of many different aspects of cuisine, as well as an eclectic background that includes carpentry, graphic design, and creative writing. His food journey began as a part-time job at a falafel house, where he developed an appreciation for locally sourced and simple ingredients served farm-to-table. From there, he worked in different food scenes including San Francisco, Chicago, and recently ran the culinary program at the Hotel Fauchere in Pennsylvania, before making his way to the Twin Cities to lead our kitchen.
His hobbies include fishing, hiking, foraging, his dogs, music, art, and, of course, constantly looking for new food to try.