Tim McKee

Winner of the 2009 James Beard Award for Best Chef Midwest, Chef Tim McKee is one of the most recognized and respected chefs throughout the Upper Midwest. In addition to the praise he’s garnered for Sea Change, he has earned critical acclaim for his Minnesota restaurants, most notably La Belle Vie. His talents have reaped well-earned praise from a wide range of regional and national food critics as well as his peers. His food style features intense flavors that are "balanced and presented in measured portions that compel the diner to savor each taste in turn."

Sarah Spleiss
General Manager
Work: 612-225-6478
sspleiss@ciemail.com

Minneapolitan Sarah Spleiss' ties to the Guthrie run deep. She frequently attended shows with her parents, and as a senior at South High School, Spleiss participated in the Guthrie Active Teen Ensemble. During that season she saw King Lear and Babes in Arms three times each! She now enjoys walking through our lobbies to find production photos of past plays she's seen.

Spleiss comes to Sea Change from McCormick and Schmick's, where she started as a book keeper before moving to the front of house and then on to become a member of the management team. Most recently Spleiss was on the regional task force for McCormick and Schmick's, helping to bring under-performing restaurants up to operating standards.

"I was raised to believe that going out to dinner is an event, a special occasion," says Spleiss. "Therefore I want to work in an environment that treats every patron who walks through the door as if it's a special night for them. We have an amazing landscape at Sea Change. The view of the river, the Stone Arch Bridge and St. Anthony Falls – not to mention the Guthrie building itself – all add to the amazing well-crafted menu that Chef Malone has put in place. I don't think there's a more beautiful environment to have a dining experience in."

Jamie Malone
Chef de Cuisine
Work: 612-225-6477
Email: jmalone@ciemail.com

Before receiving her culinary degree from Le Cordon Bleu, Chef Malone traveled extensively in Hong Kong, Vietnam and Europe, studying food and immersing herself in the nuances of each region's cuisine. She developed her passion for cooking in high school as an avid listener of NPR's The Splendid Table, which continues to inspire her to this day. She also admires and aspires to emulate renowned Chef Thomas Keller for his organization and commitment to the craft of cooking.

"Sea Change gives patrons well-researched options for sustainable fish that are not on everybody else's top five list," Chef Malone said. "One of my favorite menu items is barramundi. It is a super sustainable Australian catch. It's in the bass family, so our customers are familiar with its white flesh and firm texture, but this species has a nutty, buttery flavor that both surprises and delights."

Chef Malone says she tends to take a more gestalt approach to cooking than many of her male counterparts. She knows several female chefs who don't just think about what's going onto the plate, but they also visualize who will be eating it, who they might be with and how their entire dining experience will make them feel.

"I like working with my hands every day," enthused Chef Malone. "My short-term goals and my long-term ambitions are really the same: every day when I finish my work, I want to leave behind a dining room that still resonates with happy people."

Niki Francioli
Pastry Chef
Email: nfrancioli@ciemail.com

Niki Francioli originally went to culinary school to master the nuances of savory cooking. However, Niki’s sweet tooth and talent for making great tasting food look beautiful compelled her to pursue a career in pastry. Following an internship at Vincent’s Restaurant in Minneapolis, Niki landed a coveted position in Chef Ferris Schiffer’s kitchen at the Minikahda Club. From there her career carried her to Red Restaurant and Martini Blu before landing at the Guthrie is 2006. Niki is thrilled to be the pastry chef at Sea Change and relishes producing edible works of art to compliment the award-winning dishes of Chefs Tim McKee and Jaime Malone.

Wine List created by William Summerville

With more than 16 years of restaurant experience, Summerville has developed his own following. Throughout the years he has become a master of customer service, the wine business, and restaurant management. He has first-hand knowledge of nearly every type of commercial dining establishment, from high-level fine dining at Charlie Trotter’s and D’Amico Cucina, to corporate multi-unit restaurants at Ruth’s Chris Steakhouse, to independent restaurants, including the original La Belle Vie and Solera.

Accolades:

-2006 F&W Top Ten New Wine Lists

-2006 City Pages Best Wine List

-2007 James Beard Best Wine Service Award Semi-finalist

-2008 James Beard Best Wine Service Award Semi-finalist

-2009 James Beard Best Wine Service Award Semi-finalist

-2007 Minnesota Monthly Best Sommelier

-2008 Minneapolis St. Paul Magazine Best Wine List