Lutsen Resort’s Spring Food & Wine Event

April 5 - 6, 2013

Chef Bios

Chef Michael DeCamp
- La Belle Vie, Minneapolis
Chef Michael DeCamp is an adventurous cook who loves learning new things and experimenting with different ingredients. Over the years, he has worked at several top-rated Twin Cities and Chicago-area restaurants, including Campiello, Chez Foley in Wayzata, D’Amico Cucina in Minneapolis, NoMI in Chicago's Park Hyatt Hotel, and, of course, La Belle Vie.

Regardless of the number of restaurants and cities he’s worked in, DeCamp is continually drawn back to wherever executive chef/owner, Tim McKee is working at any given time. “While I’ve left to learn how to do different things or experience different cities, who wouldn’t want to work for the best chef and restaurant in the city?” explains DeCamp. “While Tim knows what he wants, I’ve gotten to a place where he now lets me play and experiment – to try new things and ingredients.
 I love working with Tim.”  DeCamp first worked with Chef McKee in 1997 when the award-winning chef was still at D’Amico Cucina. Just 17 years old at the time, DeCamp’s youth earned him the nickname, “Young Chef,” which has stayed with him over the years.

Rob Wells : Executive Chef Lutsen Resort
Rob Wells was born in the southern Italian province of Puglia, and learned regional cooking at his mother's side. He moved with his family to New Mexico where he began his professional cooking career. He has worked and trained in several of Santa Fe's landmark restaurants including the Coyote Cafe, La Casa Sena and Inn of the Anasazi. Prior to becoming the Executive Chef at Lutsen Resort he was the Executive Chef of Scalo Northern Italian Grill in Albuquerque, New Mexico. He lives in Grand Marais with his wife, Kate and their daughters, Bryn and Aria.



Henry Walch : Sous Chef Lutsen Resort
Lutsen Resort Sous Chef Henry Walch developed a passion for food well into his career as a chef.  "It started out as a job, but transformed slowly into a passion."  Influenced by his wide travels throughout Latin America and his experiences at Marx Fusion Bistro in Stillwater, Henry's love for international cuisine has paralleled his devotion to the art.  Henry lives on the shore and spends his free time in the area's lakes and on it's trails.  "The natural beauty of Lutsen is enough to inspire any young chef".



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