Food isn’t truly great unless it tells a story. When you dine at Eden Prairie’s own Olympic Hills Golf Club, that story comes from Kevin Petroske.
The country club’s executive chef grew up surrounded by food and worked his way into the restaurants. Although he started out bussing tables, it didn’t take Kevin long to rise through the ranks to management.
But the young chef aspired to even greater heights. He went on to study at Le Cordon Bleu College of Culinary Arts during the day while working nights at the Lake Elmo Inn. “It’s a wonderful restaurant: family owned and totally independent, where I was at liberty to create interesting new features every evening,” said Kevin. “That was where my love affair with menu creation and ice carving truly began.”
One year after earning his associate degree, Kevin joined Redstone American Grill and proceeded to spend the next decade traveling around the country opening their new locations. “Redstone really honed my culinary management skills,” said Kevin. “Everything had to be perfect, on time, and consistent.”
In 2014 Kevin became director of culinary for Bonfire Wood Fire Cooking and Axels Restaurant Group. Shortly after taking the position, he was chosen for a spot in the culinary enrichment program with the Culinary Institute of America to develop his understanding of new techniques, leadership and dietary training. After learning all he could about purchasing, budgeting and facilities management in the director role, he decided it was time to get back to the kitchen.
“During my interview with Olympic Hills in 2018, the owner asked how I felt about building my own kitchen,” Kevin recalled. “I said ‘Where do I sign?’ After accepting the job, they said to shoot for the moon – so I did. We tore down walls, installed every state-of-the-art amenity right down to oversized cooler doors that can accommodate ice bars and sculptures, and even added my very own chef’s table. It gives eight guests a full view of the kitchen while we’re preparing their six-course tasting dinner, and allows me to explain all the wonderful things they’re enjoying in person.
“Whether I’m cooking for the chef’s table, the dining room, or hundreds of wedding guests, I look to use intriguing ingredients whenever possible. I seek out food that has a story, is sustainable, and accentuates the color of my dishes. I especially enjoy challenging Minnesotans’ preconceptions about seafood. If you think perch is a throw-away fish, wait until you’ve tried one from the ocean that fed itself on a steady diet of crab.
“I have always considered myself an artist. I was fortunate to discover early on that food is the perfect medium with which to express myself. Instead of spending months perfecting a masterpiece, I’m able to get that same satisfaction every day.
“I suppose I’ve always gravitated toward the ephemeral. No dish I serve survives longer than a few minutes, let alone throughout the ages. My ice sculptures have a somewhat longer lifespan. It was a thrill to unveil my nine-foot-tall sculpture of Anubis at the St. Paul Winter Carnival – but like everything else I’ve ever made, it soon vanished.
“That’s okay. Art shines brightest the moment people first discover it. Whether it’s duck confit or an ice dragon, it should never outstay its welcome.” olympichills.com
I was fortunate to discover early on that food is the perfect medium with which to express myself. Instead of spending months perfecting a masterpiece, I’m able to get that same satisfaction every day.