Staff...
Adam Vickerman - Chef
Adam took over the kitchen from the former Chef Eric Sturtz on February 1st, 2008. He is at a loss of words to describe how obtaining this position has made him feel. He is in love with food and is a passionate supporter of local Chefs and their restaurants.
He had known his desire to be a Chef while attending Junior High School in the south suburbs of the Twin Cities. He attended Culinary school after graduating high school in 2003 and obtained an externship at Restaurant Levain in 2004. Brought on as a Prep cook, Adam was molded by the talents of people like Steven Brown, Peter Botcher, Brian Crouch, Eric Stukel, Josh Habiger, Matt Morgan, Eric Sturtz, Erik Emery, Josh Wahlquist, and many others into who he is today both professionally and personally. It is these people that Adam has been forever grateful to and will always be remembered as the people who instilled the passion/technique he has today for food. He will never truly be able to thank those first Chefs that had such an important impact on his life. Again, both professionaly, and personally.
Remle Colestock - Sous Chef
Remle moved to Minneapolis, Minnesota in 2003 and began his cooking / painting / design career bouncing around in various kitchens and work environments.
Remle met Adam Vickerman in the winter of 2006, cooking in the dungeon kitchen of the Bulldog N.E. Working alongside Erik Emery and Chef Landon Shoenefeld, Adam and Remle both worked the grill station and shared similar taste - including food, and the odd sense of humor that makes the kitchen such a delight.
He moved back to Colorado in 2007, while securing his first Sous Chef Position at a Supper Club near Boulder, Colorado.
In 2008 he returned again to Minneapolis, following his radar to Café Levain. Adam had become a Chef. He eventually offered Remle the Sous Chef position after a short stint as a part time cook. His reasoning? He explained that it was his attitude and personality that led to the promotion, attitude was “just as important” he said, “if not more so, than pure cooking skill”.
“The food we make at Café Levain is amazing. The kitchen environment is the best I’ve ever been around, the food is the best I’ve ever seen and tasted. I am grateful to be here.” - Remle.
