Paul Berglund at The Bachelor Farmer

Bio

Chef Berglund began his culinary career at the acclaimed Oliveto. Relocating to Minneapolis in 2010 and after a year spent learning the fundamentals of baking, Paul joined the team opening The Bachelor Farmer. He has led the kitchen ever since and in 2016, he was recognized by the James Beard Foundation. Chef Paul serves on the board of the The Sustainable Farming Association of Minnesota.

Accolades

  • Best Chef Northwest (2016)
    James Beard Foundation
  • Best New Restaurant (2012-2016)
    Mpls.St.Paul Magazine
  • Best New Restaurant Semifinalist (2012)
    James Beard Foundation

My Restaurants

Behind the Scenes

Chef Paul Berglund reviews  at post.venue.name
"Two old friends returned to @bachelorfarmer this week. We received our first steer of 2017 from @porkplants and Sam Gilman came back to the kitchen as sous chef:). Sam and I spent the better part of the week cutting, IDing, and cooking every muscle of the beef hindquarter (the back half) in various ways, in an effort to keep learning about the animals we work with. Some of the best cuts of 🐂 are ones you've never heard of! #wholeanimalbutchery #keeplearning"
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Chef Paul Berglund reviews  at post.venue.name
"Two old friends returned to @bachelorfarmer this week. We received our first steer of 2017 from @porkplants and Sam Gilman came back to the kitchen as sous chef:). Sam and I spent the better part of the week cutting, IDing, and cooking every muscle of the beef hindquarter (the back half) in various ways, in an effort to keep learning about the animals we work with. Some of the best cuts of 🐂 are ones you've never heard of! #wholeanimalbutchery #keeplearning"
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Chef Paul Berglund reviews  at post.venue.name
"Prepping for @beardfoundation awards. Lots and lots and lots of beets😎"
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Chef Paul Berglund reviews  at post.venue.name
"A beautiful king oyster mushroom gift from @gentleman_forager. Thanks guys! 🎁😋"
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Chef Paul Berglund reviews  at post.venue.name
"So proud of @erindorarolek for working her ass off and earning the title of @foodandwine best sommelier 2017! Congratulations, Erin! Check out my bio for the article."
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Chef Paul Berglund reviews  at post.venue.name
"Cocoa and sesame cookie sandwich (whipped lard frosting) and TBF's ginger cookie with smooth pork liver pâté. For #sobewff Swine and Wine. Great job on the cookies, Louis! 📸: @52chefs"
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From My Menu

Chef Jeni Britton Bauer reviews Groaning board at The Bachelor Farmer
$$$ | Scandinavian, | Modern, | American
1 Review
"In addition to multiple slices of terrines made in-house, the board offers a colorful array of briny pickles and grainy mustard. Big enough for at least 4 as a beginning or 2 for a light supper with drinks. Have an aquavit to sip and you’ll be in Sweden—if just for a moment!"