Chef Cheyenne Broughton
Private Chef In St PaulGet to know me better
My culinary arsenal is uniquely me and I put that passion in all food I cook.
I am a professional chef and my talents lie in both culinary and pastry arts. I was born and raised in the Twin Cities, however I have traveled most of my 12 year career.
My alma mater is The Culinary Institute of America in Hyde Park, New York.
I believe each Chef must find their own voice in their food. Though I am versed in all types of cuisines I have recently opened my own pop-up restaurant Blackwater around modern Indigenous Minnesotan cuisine. I am not Asian, or southern, or Mexican- I cannot connect to those cuisines on a personal level. I am a White native Minnesotan. My mother has Scandinavian ties. My father is German and Native American. That is my identity and that is where I have found my voice. It is uniquely me and very uniquely Minnesotan too.
More about me
For me, cooking is...
Everything. I cook everyday. It brings me peace. I love gifting others delicious food. I couldn't imagine a life where I could not cook.
I learned to cook at...
My childhood home with my late father. Of recently, I would credit Nomad PDX for refining and honing my skills.
A cooking secret...
is I grow most of my own produce from heirloom non-GMO seeds.
My menus
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
View full menu
Fresh baked focaccia with accoutrements
Grilled Peach & Prosciutto Ensalada with Toasted Crutons and Ricotta Salata
Tre-Carne Bolongnese
Strawberry Panna Cotta Dolce
View full menu
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
View full menu
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
Chef Cheyenne's reviews
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
Book your experience with Chef Cheyenne
Specify the details of your requests and the chef will send you a custom menu just for you.
Take a Chef services in nearby cities
Discover cities near St Paul where you can enjoy a Private Chef service