Let us Take care of you

At the Grand Café every detail is cared for.  From rolling marble carts- presenting at tableside- 3 year aged ham, sherry, and champagne doused French cheese, to the pink hued walls and handmade 1923 Parisian zinc top bar. Details transform a 70-year-old restaurant into a space that feels deeply genuine yet surreally dreamy.  And most importantly, we are here for you.

 
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JAMIE MALONE- CHef & Owner

Jamie Malone has always had a life that revolved around food. She grew up cooking and baking breads with her dad in St. Paul, Minnesota. Before receiving her culinary degree from Le Cordon Bleu, Chef Malone traveled and studied extensively in Hong Kong, Singapore, Vietnam, and Europe, immersing herself in each region's cuisine.

Malone started working in restaurants at age 16, but began her cooking career in hospitality in 2006 working for Chef Tim McKee at the highly lauded restaurant La Belle Vie, in Minneapolis, Minnesota. She moved on to be a part of the opening team of several Minneapolis restaurants early in her career, including Georges Chambers Kitchen, Porter and Frye, and Sea Change. 

In 2011 she took the position of Chef at Sea Change. There, Malone gained national attention and earned a place as a semifinalist for the James Beard Award Foundation’s “Rising Star Chef” for 2013 and “Best Chef Midwest” for 2014. In 2013, Malone was named one of Food and Wine magazine’s “Best New Chefs”.    

Jamie has written for Esquire’s “Eat Like a Man” blog and been featured in many magazines including GQ, Saveur, and Elle. In 2014 she won Cooking Light magazine’s “Trail Blazer Award” for her work with sustainable seafood. Malone has also served as a Chef Ambassador for the Norwegian Seafood Council since 2015.

NIKKI KLOCKER – GM AND HOSPITALITY EXPERT

Nikki Klocker is here for you.  Growing up in St Cloud, Minnesota, Nikki has always been interested in human psychology, art and hospitality- taking care of guests and staff alike.  She has extensive experience is coordination, management and creating strong business client relationships. 

Nikki's artistic spirit, blended with intense attention to detail are what drives the guest experience at the Grand Cafe.  

Together, Nikki and Jamie believe that experiences at the Grand need to be about celebrating real, marvelous life. Our goal is to make your time here nothing short of magical.  

 

 

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Alan Hlebaen- Chef 

Alan’s cooking career began 9 years ago at the age of 16 where he worked for Chef Steven Brown in Minneapolis at restaurant Levain. Alan went on to become the chef de partie underChef Erik Anderson at Sea Change before leaving to work at the three Michelin-starred The French Laundry under Chef Timothy Hollingsworth, and then Chef David Breeden. After nearly 3 years at The French Laundry, Alan returned to work with Erik Anderson at the highly acclaimed Catbird Seat in Nashville. Alan’s most recent work includes Vintage Cave in Hawaii where he cooked for President Obama, and Intro in Chicago.

Alan has spent many years training under several of the most well regarded chefs in the country and has made contributions to many of the best restaurants in the world. While at The French Laundry, working directly with products grown nearby he developed a deep respect for ingredients and the proper technique to best showcase then–a lesson that continues to influence him as a chef today.

BRITT ST.CLAIR – CHEF

Britt St. Clair started working in restaurants at 15. She moved to Minneapolis in 2011 to go to the Art Institute International of Minnesota for her culinary degree. After graduating, she worked at a number of places in the Minneapolis area, including
Eli’s East, Create Catering, D’amico Kitchen, Parma 8200, Barbette, and Nighthawks.

In 2015, Britt helped open Birdie, a chef’s tasting menu restaurant focusing on seasonal vegetables. Combining her travel experience with inspiration from local produce, she and the team created a ten course menu every week. She gained an appreciation for using the best products of the season and enjoyed having personal connections with each guest.