Paul Berglund grew up in Saint Louis and attended the University of Michigan before serving as an officer in the U.S. Navy. He then began his culinary career at the acclaimed Oliveto restaurant in Oakland, CA. During his time there, he rose from line cook to chef de cuisine and gained a deep-rooted appreciation for simple and honest cooking. Paul relocated to Minneapolis in 2010. After a year spent learning the fundamentals of baking, Paul joined our team to open The Bachelor Farmer. He has led our kitchen ever since and in 2016, he was recognized by the James Beard Foundation as Best Chef: Midwest. Paul serves on the board of the Sustainable Farming Association of Minnesota.
Nathan Rostance began his restaurant career as a bartender in Brooklyn, NY, before moving to Minneapolis in 2004 to be closer to his family. His local restaurant management background includes JP American Bistro, Broders’ Pasta Bar, and The Oceanaire Seafood Room. Nathan has also studied at the International Sommelier Guild. He now oversees operation of The Bachelor Farmer and Marvel Bar as managing director.
Erin Rolek has been managing restaurants since she was a teenager. As an environmental studies major in college, she is drawn to businesses with a commitment to sustainability. She enrolled in the International Sommelier Guild early in her hospitality career and earned her level three diploma. Prior to joining The Bachelor Farmer, Erin was the sommelier at the Hotel Ivy in Downtown Minneapolis. She now oversees our dining room and wine list as general manager of The Bachelor Farmer, and in 2017 was named a Food & Wine‘s Sommelier of the Year—the first ever in Minnesota.
Eric Dayton and Andrew Dayton were born and raised in Minneapolis, MN. Andrew studied history at Yale University and then received his law degree from the University of Michigan Law School. He has worked for the Clinton Global Initiative and the Hennepin County Attorney’s office. Eric graduated from Williams College with a degree in English and from Stanford Business School with an MBA. He was a member of Will Steger’s Arctic Transect 2004 dogsled expedition and also worked for Target Corporation. None of those experiences prepared them to open a restaurant, but fortunately they surrounded themselves with incredibly talented people (see above). Eric is older and Andrew is funnier.