Unforgettable Food: Tips from Bon Appetit's New Executive Chef Christian Pieper

Expert advice on creating a lasting impression with your wedding menu
Written by
LMFT Caitlin Crees

Get to know Christian Pieper, the new Executive Chef of the Minnesota History Center's Cafe Bon Appetit. We ask the Chef some introductory questions (spoiler: he worked with Wolfgang Puck!) and get his advice on creating the perfect reception menu for your special day.

MN Bride: What brought you from Boston to Minnesota?

Chef Pieper: I am originally from Minnesota actually! After 14 years out East it was time to move back to be with my family and friends. The opportunity with Cafe Bon Appetit was the icing on the cake.

How long have you been working as a chef?

I started over 15 years ago cutting meats in Excelsior, MN. I then headed out East to culinary school and worked at multiple restaurants including my latest position with Wolfgang Puck at the Boston Museum of Science.

What advice can you offer couples looking to select a menu for their wedding reception?

Be open to trying different things. It is a great way to help your guests taste new items and give them a long-lasting impression of your special day!

Which are some of your favorite dishes to create for a reception?

I like to do classic comfort food with a trendy, modern twist – such as a crispy tomato soup bite. Your guests will be able to relate with the food but we present your items differently than expected.

What would you suggest for a couple who might want something a bit unconventional?

Go for it! It’s your day. Choosing a menu and/or venue that is unique to you as a couple is exciting and really lets the Chef do what they do best.

What is the biggest mistake couples make when considering their menu?

Couples tend to over think what their guests want. Although I agree you have to be mindful of their needs, I still think you can challenge and inspire them with your food choices.

Pictured: Local Root Beer Braised Short Rib wrapped with Amablu Yorkshire Pudding & Tawny Port Reduction (right) Winter Beet Stack with Local Goat Cheese, Passion Fruit Caviar & Micro Arugula (left)


Cover Image
Inline Images