Great Talents To Lead The Kitchen Of Our New Minnesota Restaurant

Dagan R. Lynn, Executive Chef

Executive Chef Dagan R. Lynn developed an early passion for food growing up working on farms in western New York. Chef Lynn is a graduate of the Western Culinary Institute in Portland, Oregon, where he garnered a much coveted internship with world renowned Chef Alain Ducasse at ADNY in the Essex House in New York City. After completion of this internship, Chef Lynn further refined his culinary skills with Ducasse, opening Mix in New York City.

Chef Lynn then went on to work with Chef Thomas Keller, often referred to as one of the world's best chef's. While opening Per Se with Keller in New York, he had the opportunity to train at Bouchon and the French Laundry in Napa Valley with Keller's Chef de Cuisine Doug Psaltis. Chef Lynn then set out with Psaltis to open the Geoffrey Zakarian project, Country at the Carlton Hotel in New York City. Chef Lynn then had the opportunity to run the multi-outlet Rampart Casino in Las Vegas overseeing a staff of 200, before joining the B.A.N.K culinary team as Executive Chef.

Liz Matheson, Pastry Chef

Pastry Chef Liz Matheson attended Le Cordon Bleu in Minneapolis right out of high school. She began her career at Kincaid's as a prep cook and it was there she discovered her passion for pastry. She then refined her skills as pastry chef for Sapor and with Chef Steven Brown at Levain.

Before joining the opening team of B.A.N.K she worked with Chef Doug Flicker for four years as the pastry chef at Auriga. Chef Matheson's two true passions are food and traveling, which led her on a three month tour of Europe and extensive west coast road trips all in search of great inspirational food.

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Exceptional Skills Shine To Create The Best Restaurant In Minnesota