Karyn Tomlinson was awarded the 2025 James Beard Award for Best Chef: Midwest, recognizing her contributions to Midwestern cuisine through her restaurant Myriel in St. Paul, Minnesota. Her culinary style, dubbed 'grandma cooking nouveau', merges Scandinavian and Minnesotan influences with refined French techniques. Tomlinson's approach emphasizes sustainability, local ingredients, and community connection. Her journey as a chef includes training at renowned culinary institutions and a commitment to honoring her family's legacy in hospitality. At 40, she is a prominent figure in the culinary scene, embodying heritage and innovation in her cooking.
Karyn Tomlinson’s culinary philosophy blends Scandinavian and Minnesotan roots with refined French techniques, resulting in dishes that are both comforting and sophisticated.
Tomlinson’s journey took her from the woods of Minnesota to prestigious kitchens like Le Cordon Bleu in Paris and Fäviken in Sweden before returning home with a mission.
Wearing a coral dress once worn by her grandmother as a tribute, Tomlinson embodies her heritage while shaping the future of Midwestern cuisine at her restaurant, Myriel.
She champions local farmers and focuses on sustainability to craft dishes that connect people and celebrate the unsung ingredients of the region.
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