Today we’d like to introduce you to Jeanie.
Hi Jeanie, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
Adam and I both grew up on small farms in the Midwest—he’s from Minnesota, and I’m from Indiana. From a young age, we knew the small-town life wasn’t quite for us. After graduating high school, Adam moved to Los Angeles to attend Le Cordon Bleu, and I headed to New York to study at the Culinary Institute of America.Eventually, we both ended up in Las Vegas—that’s where we met. Adam had moved there to help open Joël Robuchon’s L’Atelier at the MGM Grand, while I was finishing my degree at UNLV. He was lucky to land in one of the most prestigious kitchens in the world, though at the time, he didn’t fully realize how much it would shape his career. He spent four years there, moving from L’Atelier to a sous chef position at The Mansion.During school, I worked part-time in the front of house, trying to learn everything I could about all sides of the industry. Once I graduated, we were both ready for something new and moved to Healdsburg, California, to work with Chef Douglas Keane at the two-Michelin-starred Cyrus.Cyrus was a game-changer. It operated at a level of intensity neither of us had experienced before. For Adam, it was inspiring to see a chef-owner relentlessly chasing excellence in a restaurant that was still growing—so different from the deeply established and resourced world of Robuchon. For me, it was my first real taste of fine dining. I learned so much and realized that high standards and professionalism could also be joyful. I also took on my first management role at their more casual concept, Healdsburg Bar & Grill.After 2.5 years in Healdsburg, we felt that familiar pull for something new. We had a trip planned to Southeast Asia and started researching the food scene in Singapore. It didn’t take long to convince ourselves to try working abroad. We each picked a place off the World’s 50 Best list—Adam landed a job at Restaurant André, and I joined the team at Iggy’s.Life in Singapore was exciting and incredibly challenging. We worked long, grueling hours in some of the most demanding kitchens we’d ever been in. It was the first time we truly understood the privilege of having grown up in the U.S. But we also found a sense of community with the expats we worked alongside—many of whom are still close friends—and on our rare days off, we traveled through Southeast Asia, creating memories that continue to inspire us.Eventually, we made our way back to the States and settled in Chicago to be closer to my family. We had some amazing work experiences—me with Hogsalt Hospitality, and Adam at Tru and Sixteen—but we both felt like something was missing.That brought us to Minneapolis. Adam accepted the Chef de Cuisine position at Spoon and Stable, and I helped open Bellecour as General Manager. From the start, it just felt right. This place felt like home.Since then, we’ve gotten married, bought a home, adopted two cats, opened a restaurant (Demi), closed one (Bellecour), and had two children. When the time came to open Bûcheron, it finally felt like the right moment—for us, for our family, and for the kind of restaurant we’ve always wanted to build.And we’re so grateful we did.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It definitely hasn’t been easy. Every job, every city brought its own challenges, but we believe those experiences are exactly what made us resilient and prepared to open a restaurant at this level.
Singapore was, without a doubt, the most challenging chapter for both of us.
For Adam, stepping into a kitchen where he was the only American among a team of Chinese cooks was incredibly isolating. He wasn’t welcomed—in fact, the environment was openly hostile. His mise en place was sabotaged, he was called names, and every effort was made to push him out. But Adam is nothing if not stubborn. He became the first expat to last longer than a month in that kitchen. That persistence opened the door for others and, over time, he earned the respect and camaraderie of the team.
My experience was different but equally difficult. I joined a restaurant that, at the time, was ranked #27 in the world. From the outside it looked prestigious, but inside, it was disheartening. After coming from Cyrus, the lack of care for quality was frustrating, especially knowing that guests were flying across the world to dine there. The owners offered no support to the team, and working under them was degrading and demoralizing.
This was also during a time when the Singaporean government was sharply limiting foreign worker visas. Culturally, restaurant work wasn’t respected the way it is in some places, and staffing became a daily struggle. I spent months closing the restaurant alone, polishing glassware until the early hours of the morning with a man who didn’t speak English and wouldn’t make eye contact with me because of the traumatic work experiences he had endured in his past.
We finally found connection on Christmas Eve, making pierogi together. It reminded him of making dumplings with his mother, and it was the first real moment of shared humanity between us. But getting to that point was incredibly hard.
As you know, we’re big fans of Bûcheron. For our readers who might not be as familiar what can you tell them about the brand?
At Bûcheron, our highest priority is quality. Quality of ingredients, wine, spirits, and, just as importantly, the quality of our craft and service. We source the best products available, with a strong emphasis on working with small, local farms for our meat and produce whenever possible.
Our leadership team is deeply hands-on, and our mission is to help develop the next generation of exceptional chefs and hospitality leaders. What we’re most proud of is the team we’ve built—people who take true ownership of their work. Their pride and dedication are reflected in everything we do and are often recognized and appreciated by our guests.
Beyond our regular restaurant service, we frequently host special dinners and events. These have included literary-themed dinners for book launches, regional tasting menus, the most recent focused on Alsace, and a full Madeira wine pairing menu. On New Year’s Eve, we created a menu inspired by Charlie’s Café Exceptionale, an iconic Minneapolis restaurant that defined fine dining from the 1930s through the 1980s.
Looking ahead, we’ll be hosting a Bastille Day block party this summer, followed by a Harvest Dinner to close out the season and a Champagne dinner in the fall. We’re always looking to learn, to explore new inspirations, and above all, to have fun doing what we love.
How can people work with you, collaborate with you or support you?
The best way to support us, and the restaurant community as a whole, is simply by going out to dinner. The dining landscape has changed dramatically, and running a restaurant is more challenging than ever. We rely on guests joining us not just on weekends, but throughout the week. Every person who walks through our doors means the world to us, and we’re so grateful for the continued support. We look forward to welcoming both new faces and familiar friends each night.
Pricing:
- We include an 18% hospitality charge in our menu prices.
Contact Info:
- Website: https://www.bucheronrestaurant.com
- Instagram: @bucheronmpls
- Facebook: @bucheronmpls
