Celebrating 20 Years of Niche Food Group

Vegan Deli & Butcher
St. Louis, MO

Chris Bertke is the chef and founder of Vegan Deli & Butcher in St. Louis’s Bevo Mill, where he reimagines classic deli fare through a plant-based lens. A vegan for nearly 30 years, Bertke built his reputation at Utah Station and through pop-ups before opening Vegan Deli & Butcher, now known for inventive takes on sandwiches like Philly cheesesteaks, “lobster” rolls, and lox bagels. His playful, approachable style has made the shop a standout for vegans and omnivores alike.

Milwaukee, WI

Justin Carlisle, chef and founder of Ardent in Milwaukee, closed the acclaimed restaurant at the end of 2024 after an 11-year run that redefined fine dining in the city. Ardent earned notable honors—including being named among Condé Nast Traveler’s “15 Best New Restaurants,” Business Insider’s “Best Restaurant in Wisconsin,” and a James Beard semifinalist for Best New Restaurant. Carlisle himself was a multi-year James Beard nominee for Best Chef: Midwest (2015–2018, and again in 2025) and was listed among Plate Magazine’s “30 Chefs to Watch.”

The Block, Cleaver & Cocktail
St. Louis, MO

Both graduates of the Culinary Institute of America, Brian Doherty and Marc Del Pietro bring a shared passion for exceptional food to their roles as co-chefs of The Block and Cleaver & Cocktail. Brian honed his skills in many of St. Louis’s most prestigious kitchens, developing a dedication to sourcing from local farmers, butchering meats in-house, and highlighting fresh, seasonal ingredients. Marc’s career has taken him from The Ritz-Carlton in Rancho Mirage to Le Cirque in Manhattan under Chef Daniel Boulud, and to Hotel de Paris Monte-Carlo in Monaco with Chef Alain Ducasse, before returning to St. Louis to open several restaurants of his own. Together, they create ingredient-driven menus that celebrate local flavors and global influences.

Take Root Hospitality
St. Louis, MO

Michael & Tara Gallina are the co-owners of Take Root Hospitality, the St. Louis-based restaurant group that includes Vicia, Winslow’s Table, and Bistro La Floraison. Alumni of the acclaimed Blue Hill at Stone Barns, the Gallinas returned to St. Louis in 2017 to open Vicia, earning national recognition for its vegetable-forward, seasonally driven cuisine. Michael leads the culinary vision, shaped by his years in celebrated kitchens, while Tara guides the hospitality experience, bringing warmth, storytelling, and strong connections with local farmers and producers to every guest interaction.

Rye
Kansas City, MO & Leawood, KS

Colby & Megan Garrelts are the chef-owners of Rye, with locations in Leawood, Kansas, Kansas City, MO. Colby, a James Beard Award winner for Best Chef: Midwest and a Food & Wine Best New Chef, is known for his refined yet approachable take on Midwestern cuisine. Megan, a James Beard semifinalist for Outstanding Pastry Chef, creates the acclaimed pastry programs for their restaurants. Together, they have authored two celebrated cookbooks and built a hospitality style that blends fine dining technique with the comfort and warmth of classic American cooking.

One Off Hospitality Group
Chicago, IL
Niche Food Group Alum: 2009-2010

Perry Hendrix is the Culinary Director for One Off Hospitality Group in Chicago—a beloved, James Beard Award-winning restaurant group. Hendrix brings a curious and grounded approach to the kitchen, shaped by a degree in Botany with a focus on wine production from Miami University and diverse culinary stints across the country. He has led kitchens in Asheville, Salt Lake City, and St. Louis—including the Brasserie by Niche and Taste—before joining avec in 2013, where his love for Mediterranean-inspired dishes and commitment to fresh, local ingredients continue to define the menu.

Chicken Scratch
St. Louis, MO
Niche Food Group Alum: 2009-2016

Chef Nate Hereford is the chef and founder behind Chicken Scratch, a Midwestern-inspired rotisserie chicken concept with locations at City Foundry STL and in Glendale, Missouri. Known for its dry-brined, spit-roasted birds and seasonal sides, Chicken Scratch reflects Nate’s commitment to simple, ingredient-driven cooking. Before launching his own venture, Nate served as chef de cuisine and later executive chef at Gerard Craft’s acclaimed Niche, where he refined his approach to seasonal cuisine and kitchen leadership.

Post Office Place
Salt Lake City, UT

Brendan Kawakami is the executive chef at Post Office Place in Salt Lake City, a Japanese-inspired small plates restaurant known for its creative take on sushi, sashimi, and seasonal shareable dishes. Drawing on a deep respect for traditional technique and a curiosity for global flavors, Kawakami crafts menus that balance precision, artistry, and approachability, helping make Post Office Place a standout in the city’s dining scene. In 2023, the restaurant was honored as a James Beard Award nominee for Outstanding Bar, further cementing its reputation as one of Salt Lake City’s premier dining destinations.

Idol Wolf
St. Louis, MO

Bonnie Moore is the executive chef of Idol Wolf at 21c Museum Hotel St. Louis. Born in Chicago and raised in St. Louis, she trained at the Culinary Institute of America before returning home to work under Lou Rook at Annie Gunn’s. A decade at Tennessee’s renowned Blackberry Farm refined her passion for seasonal cooking, hospitality, and community-driven kitchen culture. Moore returned to St. Louis in 2025 to lead Idol Wolf, where she brings a guest-focused approach and a style that blends Iberian inspiration with Midwestern sensibilities.

Balkan Treat Box, Telva at the Ridge
St. Louis, MO

Loryn Nalic is the owner of Balkan Treat Box and Telva at the Ridge, where she shares the flavors of the Balkans from the heart of St. Louis. Beginning as a food truck in 2016, Balkan Treat Box became a celebrated brick-and-mortar in 2019 and has since expanded to STL CityPark and Telva. Loryn’s passion for Balkan cuisine began when she met her Bosnian husband, leading her to travel extensively through the region to learn traditional recipes. A three-time James Beard semifinalist for Best Chef: Midwest, her work has been recognized by Food & Wine, Bon Appétit, The New York Times, and Travel + Leisure.

Bengelina Hospitality Group
St. Louis, MO

Ben Poremba is the chef and founder of Bengelina Hospitality Group, which operates acclaimed St. Louis restaurants including Elaia, Olio, Nixta, Esca, Bar Moro, Deli Divine, and Florentin. Born in Israel to a Moroccan mother and German father, Ben’s multicultural upbringing inspires his globally influenced, locally sourced cuisine. A multi-time James Beard Award nominee, he is recognized as a leading figure in the St. Louis food scene for his creativity, range, and commitment to excellence.

Pêche Seafood Grill
New Orleans, LA

Ryan Prewitt is the chef and partner at Pêche Seafood Grill in New Orleans, where open-fire cooking and Gulf Coast ingredients take center stage. A James Beard Award winner for Best Chef: South and co-recipient of Best New Restaurant, Prewitt has built a reputation for bold, elemental flavors rooted in sustainability. His menus draw on a deep respect for local fisheries and Southern food traditions, blending them with the skill and precision honed over years with the Link Restaurant Group. Whether it’s whole grilled fish, raw bar specialties, or seasonal coastal fare, Prewitt’s cooking captures the spirit of the South with a modern edge.

Olive + Oak, O+O Pizza
St. Louis, MO

Jesse Mendica-Risk began her culinary career at Two Nice Guys in Webster Groves before joining Annie Gunn’s, where she rose to Executive Sous Chef during her 15-year tenure. A two-time James Beard semifinalist, she is known for her creativity, passion, and deep commitment to her guests. Mike Risk is the chef behind O+O Pizza, recognized for its hand-crafted dough, fresh pasta, and modern Italian flavors. Together, the husband-and-wife team lead kitchens that emphasize quality ingredients, community connection, and a love for hospitality.

Little Fox
St. Louis, MO

Craig Rivard is the executive chef and co-owner of Little Fox, a critically acclaimed neighborhood restaurant in St. Louis’ Fox Park. A Culinary Institute of America graduate, Craig built his career in New York at Gotham Bar and Grill, Diner, and Marlow & Sons, developing a focus on simplicity, seasonality, and quality ingredients. He later ran the kitchen at Clover Club in Brooklyn before returning to St. Louis to open Little Fox with his wife, Mowgli Rivard, offering elevated, approachable dining inspired by their experiences in Europe and New York.

Andrew Michael Italian Kitchen
Memphis, TN

Born and raised in Memphis, Andy Ticer and Michael Hudman are the chef-owners behind acclaimed restaurants including Andrew Michael Italian Kitchen, Hog & Hominy, and Catherine & Mary’s. Trained at Johnson & Wales University and the Italian Culinary Institute in Calabria, they are known for blending innovative Italian cooking with Southern traditions. Their work has earned them recognition as Food & Wine Best New Chefs, multiple James Beard Award nominations for Best Chef: Southeast, and national praise from Bon Appétit, Southern Living, and GQ. From wood-fired neighborhood fare to downtown Memphis dining inspired by their grandmothers’ kitchens, Andy and Michael continue to shape the culinary identity of their hometown.

Mai Lee, Nudo House
St. Louis, MO

Qui Tran is the chef and owner of Mai Lee, St. Louis’s first Vietnamese restaurant, and Nudo House, known for its creative takes on pho, ramen, and other noodle shop favorites. A child refugee from Vietnam, Qui grew up in his family’s kitchen, learning the flavors and traditions that continue to shape his cooking today. At Nudo House, he blends those roots with global influences, crafting menus that are bold, approachable, and deeply personal. An outspoken advocate for the restaurant community, Qui brings humor, heart, and relentless energy to everything he does—both in and out of the kitchen.