was born in the Midwest and attended the University of Michigan before serving as an officer in the U.S. Navy. He then began his cooking 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 and his wife relocated to Minneapolis in 2010 so that she could begin her graduate studies at the University of Minnesota. After a year spent learning the fundamentals of baking, Paul joined as The Bachelor Farmer’s chef to return to cooking and reconnect with his Nordic heritage.
was born and raised in Wausau, Wisconsin, and developed an early passion for cooking. That passion led Jon across the country to New York City, where he attended the French Culinary Institute of America. While in New York, he honed his techniques at Marlow & Sons and gained an appreciation for cooking within the guidelines of the seasons. Jon returned home to the Midwest and joined The Bachelor Farmer’s kitchen team in November of 2011. He was promoted to sous chef in February of 2012.
Anthony Tushar became interested in food during childhood trips to Northern Minnesota. It was the ‘old country’ practices of his grandparents’ gardening, canning, and all-day cooking that inspired him to a life in the kitchen. After high school, he relocated to Minneapolis, where he started his professional cooking career at Restaurant Alma. In 2008, he moved to New York City, spending time in a number of NYC restaurant kitchens, most notably Hearth in the East Village. He returned to Minneapolis to be closer to his family and future wife, and helped open Brasa Rotisserie St. Paul. He joined The Bachelor Farmer team in March of 2012 to share in the culture of Minnesota cooking and to help develop our private dining program. Tony was promoted to sous chef in September of 2012.
moved to Minnesota from Nebraska to study marketing at the University of Minnesota. During her time in college, she served in the Army National Guard and deployed to both Kosovo and Iraq. It was in Iraq that she decided to pursue a career doing something that she loved: baking. After graduating from the U of M, and at the urging of her husband, she attended the Culinary Institute of America in Napa Valley where she learned the science and techniques behind baking. Upon returning to Minnesota, Krista opened Sweets Bakeshop where she crafted cupcakes and French macarons using the best ingredients she could find. After selling Sweets Bakeshop, Krista sought a new challenge and joined The Bachelor Farmer’s kitchen team as pastry chef.
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.
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. That passion led her to the French Meadow Bakery, where she spent five years opening and managing new restaurants. During that time, she also enrolled in the International Sommelier Guild 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.
Pip Hanson has worked in some of the most innovative cocktail bars in Minneapolis, including La Belle Vie, Town Talk Diner, and Cafe Maude. He also spent a year bartending in Tokyo, where he learned Japanese cocktail technique and mentored with Kazuo Uyeda. Pip is a founding member of the North Star Bartenders’ Guild and was named Minneapolis Bartender of 2011 by City Pages. Pip created and runs the cocktail program for The Bachelor Farmer, but can usually be found downstairs in Marvel Bar.
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.