About Gerard Craft

Chef Gerard Craft is the executive chef and owner of Niche Food Group in St. Louis, Missouri. After opening Niche in 2005 at the age of 25, Chef Craft has extended his restaurant group to include Taste by Niche, a modern speakeasy, Brasserie by Niche, a classic French bistro, his approachable Italian concept, Pastaria and his first fast casual concept, Porano Pasta opening this summer in downtown St. Louis. Chef Craft’s creative yet simple food has earned him recognition as a Food & Wine Best New Chef, Inc. magazine’s “Star Entrepreneurs under 30” and this year’s James Beard Foundation Best Chef: Midwest award winner. A native of Washington, D.C., Chef Craft became addicted to the restaurant life while living in Salt Lake City as a snowboard photographer. Chef Craft went on to cook at Bistro Toujours in Park City, Utah and Chateau Marmont in Los Angeles, California as well as a stage at Ryland Inn in Whitehouse Station, New Jersey before making the leap to open a restaurant of his own. Always a believer in following intuition, Chef Craft settled on the boarded-up building in the Benton Park neighborhood of St. Louis, a Midwestern city that he had never visited. Since opening Niche in 2005, Chef Craft has been highly acclaimed for his innovative interpretations of what he calls “humble” Midwest ingredients – the best available from numerous local area farmers. Niche Food Group sources their menus through relationships with area farmers.

My Venues

Where I Go Out

Behind the Scenes

"I am seriously loving this video although I am loving the story about @swaguru even more! #Repost @sardellaosteria ・・・ You might know that we have pretty delicious handmade pastas here @sardellaosteria what you may not know is the Chef who makes them. I caught up with our pasta Chef Giovanni Brex and learned that there is much more behind our pastas that we could share. “My parents immigrated from Sicily to NY where I grew up until I moved to stl when I was 25. I grew up with a very large extended family of cousins, aunts, and uncles where we regularly practiced the traditions of communally produced foods, notably, pasta. I eventually applied that knowledge when I worked at Roberta's and Blanca in Brooklyn making pasta for the restaurants. That's also when I met my friend that brought me over to STL to open Central Table. The generation that introduced these traditions to us are getting to be a bit too old to practice them regularly, so the onus now falls on me and my generation of cousins to carry it on.” - @swaguru Nduja Agnolotti is featured here. We serve it with blood orange, Prosciutto broth, sea beans, charred spring onion, kumquat and finish it with kezuribushi (aged bonito fish). On the menu #weekendsonly #thestory #ourstory #generations #🇮🇹 #handmade #bonito #nduja #classic #familiarfaces"
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"Testing. Testing. 123 🔥 🐑"
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"Rainy days call for comfort food served on @davidstinewoodworking bar rails @poranopasta. Arborio Rice (cooked with garlic and olive oil) Grilled Chicken, Winter Veggies (it’s still winter Friends) Pumpkin Seed Pesto, and Giardiniera. Might want to opt for @postmates in this weather though! ☔️ 🍲 🍚 #realfoodfast"
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At My Venues

$$
French/Belgian, Full Bar, Takes Reservations
1 Recommendation