CHEF Nettie Colón, THE LYNHALL & red hen gastrolab


Nettie is our official Camp Cook, preparing our communal meals. Don't expect to find her inside the kitchen, though. She will be digging fire pits and sharing underground cooking techniques while mixing a variety of global flavors.


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Cooking outside allows us to gather our community around the campfire. You may think that you are in charge, but actually it is nature and the fire that tell you what your role is. The meal you end up with is never the same twice...and I love that.


Born in New York City and raised in Puerto Rico, Nettie Colón spent her formative years learning traditional cooking methods of the island with her grandmother and her friends. Nettie is Chef de Cuisine at the Lynhall in Uptown, Minneapolis. For seven years Nettie taught Mayan cuisine classes in the Biosphere Reserve of Sian Ka'an in Tulum, Yucatan Peninsula, Mexico. She currently runs creative pop-up events through her company Red Hen Gastrolab.


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Jose Alarcon is the executive chef at taco joint Centro and live-fire Mexican restaurant Popol Vuh, a 2018 James Beard Semifinalist for Best New Restaurant, Midwest. Since opening in 2018, Popol Vuh and Centro have gained a reputation for fusing deep, traditional Mexican flavors with contemporary techniques and modes of presentation.

Jose was born in Morelos, Mexico, just south of Mexico City, and started working in restaurants in 2004 as dishwasher. Since then, Jose has worked at several of the Twin Cities' most innovative restaurants, including Rincon 38, Brasserie Zentral, Travail, Eastside and Lyn 65.

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At Chef Camp, Jose will teach campers how to make scratch tortillas in a live-fire environment, and how to make wood-fired salsas and moles.

Alarcon photos: Kevin Kramer


Paul Baker, Hyacinth

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Chef Paul Baker took a the long road home to one on the Twin Cities’ best kitchens at Hyacinth.

Originally from Minnesota, he began his kitchen career as a dishwasher at R.J. Riches in Mounds View. After studying at Cordon Bleu he worked at some of NYC’s top restaurants including the Breslin, Franny’s and Vinegar Hill House.

After a year-long adventure in New Zealand where he learned the best way to prepare seagull and foraged native ingredients like borage and fennel, he returned to NYC, and eventually was recruited back to the Midwest by Hyacinth's Founder/Chef Rikki Giambruno.

As the chef de cuisine at Hyacinth, he pairs modern inventiveness with traditional Italian techniques. Paul is deeply committed to local, seasonal ingredients and works closely with the area's farmers.


Jo Garrison, borough and P.S. Steak


After high school, Jo began her culinary career as a cake decorator while attending MCAD for fine art painting. She brings her artist sensibilities into crafting beautiful pastries.

Jo Garrison is the pastry chef at Borough and P.S. Steak in Minneapolis. Jo worked under Diane Yang at La Belle Vie where she learned advanced techniques from Minnesota’s best Pastry Chef, and Heyday where her sunchoke sundae (say what?!) was given national attention by Bon Appétit.


chef janene Holig, Hot Indian


Janene Holig is the founding chef of Hot Indian. What started as a food truck has grown into a popular and expanding fast casual. The menu boasts “Indian food, Simplified” and that is what it delivers. Holig’s knowledge of global cuisine stems from traveling and cooking around the world as well as a culinary degree. Her goal is to learn, teach, and inspire Indian cooking.  A central MN upbringing keeps Janene invested in local seasonal ingredients with added Indian flare and flavor. Her dishes have received notoriety around the metro and beyond including 2013 Charlie Award for “Best Food Truck”; 2014 “Iron Fork” champion duo; 2015 “Best Food Truck” City Pages; 2015 Top Chef by Foodservice News; 2018 Featured “Chopped” Chef.

A simple goal: to learn, teach, and inspire Indian cooking. 


Raghavan Iyer, Pizza Karma

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Named by as one of the top 100 influencers ever for home cooks in 2017 (alongside names like Julia Child and James Beard), Raghavan Iyer is the author of 6 critically acclaimed books including 660 Curries, and has three James Beard Awards (one win and two finalists), one Emmy, and two IACP (formerly the Julia Child Awards) awards for cooking teacher of the year and a cookbook award. He is a spokesperson for many international clients and is a consultant for innumerable restaurants across the country. He has been featured numerous times in the New York Times, and is a frequent guest on The Splendid Table. He leads culinary tours yearly to the Indian subcontinent.


CHEF LEAH KORGER, Blue Collar Supper Club

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Leah Korger is the proprietor of Blue Collar Supper Club with a mission to curate one-of-a-kind dining experiences that build community through storytelling and good old-fashioned Midwestern hospitality. 

Chef Leah cooks to bring memories of their working-class Wisconsin roots to life through re-imagined ingredients and flavors, leading to memorable creations such as scratch-made "Cool Ranch Doritos" and gluten-free fried chicken. 

Born and raised in Wisconsin Leah was never a stranger to food and how it grew. Their Grandparents owned a russet potato farm and they spent hours as a kid picking blueberries off of 8 ft tall bushes tended by their parents.  



Building community through storytelling and good old-fashioned Midwestern hospitality.

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Leah has a B.S. degree in Human Biology- Nutrition and studied creative writing at the University of Wisconsin Green Bay. They have completed an apprenticeship at Harmony Ridge Farms in Tobaccoville, NC and served a year with the FoodCorps in Norwich, CT doing some part time farm work at the lovely Provider Farm in Salem, CT. 

Leah was the central kitchen manager for the Wedge and Linden Hills Coop in Minneapolis and is currently building an independent school lunch program at Great River School in Saint Paul.


NICK KOSEVICH, bittercube bitters

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Nick Kosevich founded Bittercube Bitters with Ira Koplowitz in 2009. After successful stints at Town Talk Diner (Nick) in Minneapolis and The Violet Hour (Ira) in Chicago, they began developing, formulating, and tweaking the lineup that is now the six varieties of Bittercube Bitters—the business has since grown to global distribution. Beyond bitters, Bittercube consults with a number of restaurants and bars, creating unique cocktail programs throughout the country including Cafe Alma, Lawless Distilling Company, Can Can Wonderland, Lynhall and Great Northern Smokehouse here in the Twin Cities. Bittercube has a team of dedicated cocktail craftsmen and lend its spirited prowess to trade shows, cocktail classes, events, weddings and cocktail dinners.


Past class topics include Firewalk with MeThe Art of Shaking, and The Art of Stirring




Yia Vang is the chef and owner of the pop-up restaurant Union Hmong Kitchen. He currently has an ongoing residency at Sociable Cider Werks where he serves up tasty dishes like Hilltribe Fried Chicken and Hmong BBQ Pork with purple sticky rice and Tiger Bite Sauce (as spicy as it sounds).

Yia is a passionate advocate for Hmong food as an expression of Hmong culture. He was born in a Thai refugee camp, came to the United States at five years old, and eventually arrived in the Twin Cities as part of the largest urban Hmong population in the world.

Through sourcing what’s in season and combining local traditions with those from his homeland, Yia brings Hmong flavors to American palates and invites people to change how they think about food by considering the influences in each bite.