Chef John Krattenmaker started working in restaurants in high school the way most food service professionals do.  He started out as a dishwasher, then became a busser, server, and finally cook.  In college he pursued and achieved a business degree and headed down the corporate road in the banking industry.  When the economy turned south and he found himself at a career crossroads, he decided to return to his real passion and went back to school at Le Cordon Bleu to obtain culinary credentials.

He worked at all three Barrio locations in the Twin Cities, and then was employed at FIKA when it first opened as a line/prep cook.  While there, he was thrilled to be on the team that cooked dinner for the King and Queen of Sweden.  In 2012 he was afforded the opportunity to work as a sous chef under Chef Jamie Malone at Sea Change at the Guthrie Theater, where he learned to be less heavy-handed in his approach to cooking and adjusted his skills to her more delicate style.

Coming back to FIKA allows Chef John to run his own operation for the first time.  He is focused on being successful and living in the moment.  He loves the collaborative, creative  environment of a kitchen, and strives to learn, grow, and get better every day.  “There is always something new you can discover, teach, or reinvent in a kitchen,” Chef says.  “I love all kinds of food, from classic to modern.  Leading the team at FIKA and its New Nordic cuisine is an exciting opportunity.”