Chef Cheyenne Broughton
Private Chef In St Paul
Get to know me better
My culinary style is deeply personal, shaped by my roots and travels, and infused with passion in every dish I create.
I am a professional chef with expertise in both culinary and pastry arts. Born and raised in the Twin Cities, I’ve spent much of my 15-year career traveling, learning, and refining my craft.
I am a graduate of The Culinary Institute of America in Hyde Park, New York, where I honed my technical skills and developed a deep respect for culinary artistry. Over the years, I’ve explored various cuisines, but I believe every chef must find their own voice in their food.
For me, that voice is rooted in modern Indigenous Minnesotan cuisine, which I showcased in my pop-up restaurant, Blackwater. I am not Southern, Mexican, or Asian—I cannot claim those cuisines as my own. Instead, my identity as a White Native Minnesotan with Scandinavian, German, and Indigenous heritage has shaped the way I cook. My food tells a story—one that is uniquely mine and deeply connected to Minnesota.

More about me
For me, cooking is...
Everything. Cooking is my daily ritual, my creative outlet, and my way of bringing joy to others. It brings me peace, and I couldn’t imagine a life wi
I learned to cook at...
My childhood home, alongside my late father. More recently, I credit my mentor, Chef Shane Oporto, for refining my skills and shaping my approach to f
A cooking secret...
A deep well of culinary knowledge, a passion for food in all its forms, and an ability to weave stories through flavor and technique.
My menus
Gruyère & Chive Gougères
Chicken Liver Mousse, Housemade Baguette and Brown Butter Leeks
Roasted Cornish Game Hen with Ratatouille
Chocolate Pot de Creme with Butterscotch and Sable Cookie
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Winter Hassun Dashi Soup
Amberjack Mukozuke with Ume and Shiso
Chicken Kara-age Agemono with Cabbage, Lemon and Japanese Aioli
Braised Veal and Mushroom Noodle Tonkatsu
Basil cake and Passion Fruit Granita
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Warm Buckwheat Lefse, Braised Fennel, Chives, Preserved Lemon and Chevre
Corn Ribs with Chili Aioli, Nutritional Yeast, Lime and Sumac Tajin
Tomato carpaccio with Cashew Butter, Fried Shallots, Agrodulce, Gooseberries and Chilis
Farmers Cheese Tortelini in Roasted Acorn Squash Broth with Parsley
Mousseline Stuffed mushrooms, Fried in Brown Butter with dill oil and pan sauce with Roasted Alliums
Wild rice risotto with Crispy Beans, Herb Pistou and Fresh Snap Peas
Honey cake, burnt cinnamon mousse, candied walnuts and vanilla ice cream
Enchanted Chocolate Forrest Dessert
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Housemade Cantina Chips with Salsas & Guacamole
Watermelon & Habenero Gazpacho with Tamarind, Tomato and Cucumbers
Roasted Sweet Potato in the Style of Elote with Chilis and Lime Salt
Cauliflower Chorizo Sope, Pickled Shallots, Salsa Amarillo, Vegan Queso and Cabbage
Smoked BBQ Jackfruit with Homemade Tortillas & Accoutrements
Mushroom birria tacos: Confit Maitake, Queso Chihuahua, Hhiitake Crema, Consommé
Grilled Pineapple, Tres Leches Cake, Toasted Coconut and Dulce De Leche
Chocolate Panna Cotta with Brown Butter Rye Cookie and Butterscotch Caramel
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Fresh baked focaccia with accoutrements
Grilled Peach & Prosciutto Ensalada with Toasted Crutons and Ricotta Salata
Tre-Carne Bolongnese
Strawberry Panna Cotta Dolce
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Potatas Bravas with green harrisa and garlic aioli
Mezze featuring housemade bread, marinated feta, olives, roasted beets, sumac & almond
Seared scallops with labneh, chorizo oil, shaved fennel & lemon cucumber relish
Honey cake, burnt cinnamon mousse, candied walnuts and vanilla ice cream
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Gruyère & Chive Gougères
Chicken Liver Mousse, Housemade Baguette and Brown Butter Leeks
Roasted Cornish Game Hen with Ratatouille
Chocolate Pot de Creme with Butterscotch and Sable Cookie
View full menu
Winter Hassun Dashi Soup
Amberjack Mukozuke with Ume and Shiso
Chicken Kara-age Agemono with Cabbage, Lemon and Japanese Aioli
Braised Veal and Mushroom Noodle Tonkatsu
Basil cake and Passion Fruit Granita
View full menu
Warm Buckwheat Lefse, Braised Fennel, Chives, Preserved Lemon and Chevre
Corn Ribs with Chili Aioli, Nutritional Yeast, Lime and Sumac Tajin
Tomato carpaccio with Cashew Butter, Fried Shallots, Agrodulce, Gooseberries and Chilis
Farmers Cheese Tortelini in Roasted Acorn Squash Broth with Parsley
Mousseline Stuffed mushrooms, Fried in Brown Butter with dill oil and pan sauce with Roasted Alliums
Wild rice risotto with Crispy Beans, Herb Pistou and Fresh Snap Peas
Honey cake, burnt cinnamon mousse, candied walnuts and vanilla ice cream
Enchanted Chocolate Forrest Dessert
View full menu
Housemade Cantina Chips with Salsas & Guacamole
Watermelon & Habenero Gazpacho with Tamarind, Tomato and Cucumbers
Roasted Sweet Potato in the Style of Elote with Chilis and Lime Salt
Cauliflower Chorizo Sope, Pickled Shallots, Salsa Amarillo, Vegan Queso and Cabbage
Smoked BBQ Jackfruit with Homemade Tortillas & Accoutrements
Mushroom birria tacos: Confit Maitake, Queso Chihuahua, Hhiitake Crema, Consommé
Grilled Pineapple, Tres Leches Cake, Toasted Coconut and Dulce De Leche
Chocolate Panna Cotta with Brown Butter Rye Cookie and Butterscotch Caramel
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