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Todd Kreilkamp

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Chef Todd is here to help you with fine wine and dining, cooking demonstrations, meal solutions and much more!

Chef Todd Kreilkamp has enjoyed a fifteen year career as a culinary artist. He is a graduate of Le Cordon Bleu Culinary Arts Program located in Mendota Heights, Minnesota. Todd’s career began in Madison, Wisconsin, at The Avenue Bar, a classic Midwestern restaurant well-loved by locals and alumni alike. He began as a line cook and was quickly promoted to Assistant Kitchen Manager. This is where he truly realized his passion for cooking.

From there, he went onto Goodfellow’s in Minneapolis, where he got his first taste of a fine-dining kitchen. Goodfellow’s was a predominant restaurant in the Midwest known for its seasonal and regional cuisine. His experience at Goodfellow’s inspired him to seek international experience to further develop his passion for good.

Todd’s first international stop was St. Maarten in the Caribbean. He spend his first few months developing menus and training staff at a new restaurant, Sugarcane Café. He then moved onto a position as sous chef at the fine-dining establishment, Citrus, patronized by many famous visitors to the island. Celebrity Chef Anthony Bourdain was quoted in a radio interview “They are cooking at a whole different level… Fully realized, professional, high quality, mature meal best on this island since 1984. Astonishingly good fresh ingredients- unusual and creative stuff. The technique, perfect, far out in front of everyone else… Citrus is definitely the Alpha Dog of the island far and away…” His experience at Citrus honed his creativity as a chef and he began to develop his own original style.

His skills were sharpened even more at Rattlesnake Club in Detroit, Michigan, where he worked with James Beard Foundation award winning Chef and Owner, Jimmy Schmidt. After his stop in Detroit, Todd ventured off to England. He gained an invaluable experience working as head chef at Le Petit Blanc in Oxford, England. As head chef, he had the opportunity to work directly with the famous award-winning chef/owner, Raymond Blanc of Le Manoir aux Quat’Saisons, a two-star Michelin restaurant. This experience proved to be his most valuable, by learning first-hand the significance of perfection. His hard work earned the restaurant its second rosette, a European measurement of quality standards.

Armed with his past experiences and hunger for creativity, Todd took on the position of executive chef at Speakeasy in Janesville, Wisconsin. From there, Todd found his way to New Ulm. He enjoys the chance to execute his creativity and passion for food and hopes to instill in others this passion.