Casey Mehrkens knew from the start she wanted to be a professional chef. Training started at LeCordon Bleu in Minneapolis with the basics in soups/sauces, butchering/baking and knife skills. Her first position was dessert chef at Pazzaluna Urban Italian in St. Paul, MN. She quickly learned more than desserts working pantry, pizza, pasta master, and broil chef, finally ending up as lead cook. An opening for Sous Chef took her to Pazzaluna’s sister company, RJ’s American Grill in St. Cloud, MN. For two years, she helped develop and grow the restaurant’s reputation as “Best New Venue” (St. Cloud Times, March 2008).
Southeast Minnesota has a way of drawing people back. Although Casey had become a successful chef, she missed her friends and family in the area. When the chance to work at RLBC came up, she jumped at the opportunity to return to the area she knew and the people she grew up with. We are lucky to have her back to help us maintain the high standards of food and service we are known for.