TS Sweets

Pastry Chef Trish SIECKMANN

Trish founded Flour Power in 2016, and in 2022 rebranded to become TS Sweets. She has been actively making cakes and pastries for over 20 years. TS Sweets is a small bakery being run from the shared kitchen called CoMo Cooks, where she is currently the new kitchen manager.

Buck’s Ice Cream Place

Chef Stephen Evans

Stephen Evans, aka Stevie Scoops, is the manager and churnmaster of Bucks Ice Cream Place, Mizzou's charming little ice cream shop in Eckles Hall. With over 25 years in the culinary world, he holds a bachelor's degree in hotel, restaurant, and tourism management. Originating from Las Cruces, New Mexico, Stephen is not only a certified chef ice artist, and culinary school graduate but also a proud Navy veteran. He served as a chef on the USS LaSalle and was the head chef for Mizzou Athletics for more than a decade. Now, leading Bucks Ice Cream, He has learned that so much of making and creating ice cream is both a science and an art and he can't wait to let you eat his art.

Molto Pastificio

CHEFS SHANE GUINNIP AND KYLE BOgdEN

Molto Pastificio is an Italian-American-inspired pop-up created by Kyle Bogden and Shane Guinnip, born out of their desire to share handmade pasta and Italian American favorites with their community. Kyle and Shane met working together at Barred Owl and bonded over their shared passion for creating unique dishes using the best locally sourced ingredients available. When the opportunity arose to begin making pasta for the restaurant, the duo jumped on it and became obsessed with learning and making new shapes and styles of fresh pasta. This eventually led to stripping away all the machines and focusing on rolling pasta in the traditional style, il mattarello, or with a rolling pin. From there, Molto was born.

GOLDIe’s Bagels

Pastry Chef Jill Rostine

Bagels and delicious treats like rugelach and tahini chocolate chip cookies, Goldie’s Bagels on 9th St. is the best bet for a filling breakfast and an afternoon pick me up.

Sycamore

Chef Alex Jones

Alex started at Sycamore in 2015 and became head chef in March 2023. His passion is being very creative with food while using local and seasonal ingredients in his cooking. Born and raised in Columbia, he's worked in various restaurants throughout town including Ozark Mountain Biscuit, Barred Owl Butcher & Table, and Cherry Street Wine Cellar.

Dive Bar

MixologistS Karen Geotz AND BRAYDEN NICHOLS

A backyard patio, live music, bingo, trivia, and karaoke make Dive Bar a great spot to hang out with your friends, grab a drink, and much on some 5-star food. ⁠We are happy to have Dive Bar owner Karen Geotz joining us with her cocktail creation!⁠

Bud’s Classic BBQ

CHEFS Joey Paetzold + Zack Walter

Bud's Classic BBQ believes that bar-b-cue is code for sit down, be present, and have a good time! They love nothing more than bringing people together over good BBQ to create lasting memories with friends and family, something Chefs Joey Paetzold and Zack Walter will incorporate into their Let Them Eat Art bite. ⁠

Son of a gun

Mixologists Greta and Ava Gunderson

Sisters Ava and Greta Gunderson have a combined 15 years of experience in the beverage industry! After completing their marketing degrees at the University of Nebraska at Omaha and Mizzou, respectively, these women spent the past few years pursuing bartending as a career across the Midwest. In the fall of 2023, they opened Son of a Gun, a hip neighborhood bar located across from The Blue Note in downtown Columbia. The sisters have become known for their unique and flavorful, yet delightfully simple cocktail and beverage menu. 

Sugar, butter, & Flour

Baker Alanna Ti’a

Alanna has been baking for about 25 years and has been in business making cakes, cupcakes and many other delicious desserts for almost 4 years. Her mouthwatering flavor combinations and creative decorations set her luscious desserts apart. As she says, “I have degrees from the Universities of YouTube and Instagram. And have many credit hours in various [baking] Blogs. I’ve worked hard and spent many, many hours finding and developing the perfect recipes.

Belly Market & Rotisserie

Chef Grant Williamson

Grant Williamson discovered his passion for cooking from Chef Harlan at the CACC who inspired him to follow his dreams and eventually attend and graduate from the Culinary Institute of America in New York. He worked with many great chefs including Chef James Kent at Crown Shy/SAGA in New York City; a two Michelin star restaurant. Currently he is working with his mentors Benjamin Hamrah and Amanda Elliot; owners of Peachtree Catering, Beet Box and Belly; who continue to help him harness his passion for cooking. 

The Bistro - The Blufftop at Rocheport

CHEFS Emilee oliver + John Klingele

Hailing from a small town in Indiana, our Chef de Cuisine - Emilee, received a degree in Culinary Arts from Le Cordon Bleu. She helped open Magnolia’s Bakery in downtown Chicago and honed her fine dining skills while working with a Michelin Star Chef in Lincoln Park. Her passions then took her to a cooking school for children where she helped her students not only learn to cook but also cultivating a healthy relationship with food. 

While serving as Executive Chef at a Columbia restaurant, she met her now husband, John, and we are so thrilled to have them both at The Bistro.

Our new Executive Chef, John Klingele, grew up in downtown Kansas City. It’s hard not to fall in love with food there. He has worked in kitchens from the moment he was old enough, learning skills like butchering sides of beef to making soups and everything in between. After apprenticeships in several French restaurants in the Kansas City area, he moved to Columbia where he continued to pursue his culinary passions in several area restaurants. 

He then met Emilee and embarked on their journey together to not only improve their own skills, but to invigorate the local food scene. The Blufftop welcomes them both to The Bistro.

Mahi’s Ethiopian Kitchen

CHEF Mahalet Tesfaye

Chef Mahalet Tesfaye is a passionate entrepreneur and cook who brings a taste of Ethiopia to Columbia, MO. Growing up, Mahalet helped with her family's business and learned her cooking skills from a young age. After moving to the States in 2011, she joined Stanford Hospital as a cook and line prep, leveraging her experience to work in various hospitals. In 2018, she relocated to Columbia and continued cooking for women and children. Recognizing the community's desire for Ethiopian cuisine, Mahalet took the leap and opened her own kitchen, MAHI'S Ethiopian Kitchen, sharing her heritage and delicious flavors with the town she now calls home. Feel free to shorten it if needed.

Ozark Mountain Biscuit Co.

Chef + Culinary Manager Paddy Jernigan

Chef Paddy has worked with Ozark Mountain Biscuit Co. since 2015. He has a passion for developing elevated riffs on Southern/Cajun cuisine using influences from travels across the country and globally. Favorite city: New Orleans, Favorite food(s): Oysters, pork belly, Mexican, specifically, tacos and chilaquiles. 

Catalpa Restaurant

Chef Liz HUFF

I am the Chef/Owner of Catalpa Restaurant in Arrow Rock, MO. I have a 20-year background in fine dining, but have just opened a pizza and burger joint. I’ve been a Chef for 27 years and have always loved testing & sharing new products and ingredients.