We’re excited to introduce you to the always interesting and insightful Michael Shaughnessy . We hope you’ll enjoy our conversation with Michael below.
Michael , appreciate you joining us today. We’d love to hear a story from back when you were an intern or apprentice. What’s a memorable story you can share with us?
In both 2001 and 2009, I had the incredible opportunity to dive into the culinary world alongside Master Chef Jean-Luc Simon and his family in the beautiful Brittany region of France. Chef Jean-Luc, his restaurant staff, and his family didn’t speak English, and my French was very limited. We discovered together that the language of food is a universal language. Together, we shared meals, cooked side by side, and celebrated family gatherings.
Under Chef Jean-Luc’s guidance and mentorship, I experienced so much growth and development as a Chef. His leadership showed me a deep appreciation for culinary craftsmanship, and his influence continues to shape my culinary identity. He taught me the importance of not wasting food or any resources.
When faced with challenging decisions or tasks, I find myself asking the question: WWJLD? What would Chef Jean-Luc do? I am forever grateful for all of the support and love that he and his family have shown me throughout the years. They have become a part of my extended family, and their presence in my life is truly a gift.
Michael , love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
I grew up in New Brighton, MN, where I kicked off my culinary journey at the age of 15, at Green Mill alongside my brother. For three years, it was just a job, a way to earn some cash and have a good time. I had a blast, but I never envisioned it as a long-term career. In fact, I was dead set on becoming an Electrician. It wasn’t until I took up an electrical apprenticeship at the age of 18 that I started realizing my true passion.
I missed the kitchen! The clanging of pots and pans, the rush of adrenaline as the dinner tickets poured in. And that “dance” that we do on the line with my fellow cooks, finding our rhythm and flow. I realized that I needed to explore a culinary career. So, I enrolled at Le Cordon Bleu in Mendota Heights.
As graduation from Le Cordon Bleu approached, I felt the need to broaden my horizons and delve into new flavors and techniques. I knew deep within me that I had to explore outside of Minnesota. So, when the opportunity presented itself I seized it. I embarked on an internship in the Brittany region of France, under the guidance of Master Chef Jean-Luc Simon. In 2001, and again in 2009, I embarked on life-changing experiences that would shape my culinary path.
After returning from my first apprenticeship in France, I found myself at McCormick & Schmicks. From there I became a Sous Chef at Bellanotte in downtown Minneapolis. It still holds a special place in my heart. I was a young 23-year-old when I suddenly found myself promoted to the position of Executive Chef. Bellanotte was the talk of the town, the “Mara” of the early 2000s, akin to being the “it” spot. Needless to say, I felt a mix of excitement and anxiety. But through all of the challenges and learning from my mistakes, I discovered that being a Chef encompassed much more than simply cooking.
Driven by a thirst for knowledge and personal growth, I embarked on a quest to travel beyond the boundaries of Minnesota once again in 2007. My pursuit led me to the opportunity of becoming a Sous Chef for Wolfgang Puck’s Lupo, at Mandalay Bay Resort and Casino on the Las Vegas Strip. I packed my bags and embarked on a new chapter. Las Vegas introduced me to a circle of elite Chefs, masters of their craft, whose exceptional skills both intimidated and inspired me. I made a vow to absorb every ounce of wisdom they had to give.
2009 beckoned me back to France, to once again learn from the esteemed Master Chef Jean-Luc Simon. It required sacrificing all my material possessions to make my way back to France for a few transformative months. But for me, it was the experiences that held so much value, outweighing any physical possessions in my life. It’s the same fire within me, the same passion that continues to fuel my journey.
Instead of heading back to Las Vegas, I felt drawn to return to Minnesota. As fate would have it, it was during this time that my life would be changed forever. In 2010, I crossed paths with my now-wife Viorica in a restaurant co-founded by some of my Bellanotte friends. From the moment we met it was as if we knew we were meant to be. We worked alongside each other for 9 months before somehow I managed to convince her to join me on another adventure in Las Vegas. Together, we spent the next three years creating cherished memories in the lively city that had become a significant part of our lives.
I found myself back in the realm of Wolfgang Puck, but at a different restaurant—as a Sous Chef for Postrio in the Venetian. Looking back on that period, I fondly refer to it as my personal culinary boot camp. I was recruited from there to be Executive Chef at D’vino in The Monte Carlo on The Vegas Strip.
Viorica and I reached a point where we deeply missed out on significant family moments, such as the arrival of nieces and nephews or the illness of grandparents. It became clear that it was time to return to our roots in Minnesota, and in 2014, we made the decision to do just that. Upon our return, I quickly stepped into the role of Executive Chef at Windsong Farms.
Initially, I wrestled with the idea of working at a golf club. Frankly, I had reservations, as I mistakenly associated such positions with chefs who were ready to settle into retirement. I felt like I still had so much to offer and accomplish in my culinary journey. However, I’m grateful that I stayed the course because, over the years, I’ve come to cherish the incredible individuals who make up the membership of that very same golf club. They have become my dear friends, offering unwavering support and love to both myself and my wife. Their kindness and encouragement have been a constant source of inspiration throughout the years.
In 2016, an unexpected call came from a Chef friend of mine. They had recommended me to Ann Kim, the owner of Pizzeria Lola, who was in search of an Executive Chef for her upcoming restaurant venture, Young Joni, in NE Minneapolis. I accepted and soon found myself stepping into the role.
I remember the tasting I conducted for Ann, which ultimately led to me being offered the position. It was clear from the start that Ann possessed an extraordinary palate, one that could rival the most discerning connoisseurs. Her commitment to culinary excellence and her unwavering pursuit of perfection challenged me to push beyond my limits and continuously strive for greatness. She inspired me to elevate my skills and deliver dishes that met her meticulous expectations. It was a transformative experience, one that honed my abilities and instilled a deep appreciation for culinary excellence.
After my time at Young Joni, another chef I had gone to culinary school with, approached me with an opportunity to join his restaurant as the Executive Chef. The restaurant, Mill Valley Kitchen, was located in St. Louis Park. I accepted the offer and dedicated myself to leading the culinary team there.
At Mill Valley Kitchen, I focused on creating innovative dishes and providing a memorable dining experience for our guests. During my time there, I had the privilege of forming deep and lasting friendships that have left a lasting impact on my life. Sadly, one of those friends passed away in late October of 2022. His dedication and boundless passion for food and wine were truly immeasurable. The loss of his presence is something I will carry with me for the rest of my days.
In honor of my friend, I strive to keep his spirit alive. Whenever I embark on catering events or wine dinners, I make a conscious effort to incorporate elements that remind me of him. Whether it’s a particular dish, a wine selection, or simply bringing a wine key or a serving tray that was his. I aim to ensure that he is there with me in spirit. It is my way of paying tribute to his memory and keeping his legacy alive in the culinary experiences I create.
Unfortunately, the pandemic hit in 2020, impacting the restaurant industry as a whole, including Mill Valley Kitchen. Like many others, we faced challenges and had to make difficult decisions to navigate through these uncertain times. Nevertheless, my time at Mill Valley Kitchen was valuable. I look back on those moments with gratitude and carry the lessons learned into my ongoing journey.
Experiencing unemployment in 2020 was a profound moment for me. It marked the first time since the age of 15 that I found myself without a job. It was a period of uncertainty and an overwhelming sense of feeling lost, unlike anything I had ever encountered before in my life. Instead of allowing these feelings to consume me, I made a conscious decision to take control of my situation.
The dream of owning a restaurant had been a topic of conversation and a shared goal between my wife and me for years. In 2020, amidst the challenges and uncertainties, I saw an opportunity to turn that dream into a reality. It became clear that this was the perfect time to devote myself to crafting a business plan. After all, when else would I find the time to do it? Soon after, I learned about an exciting opportunity for chefs looking to venture into their own businesses. The Market at Malcolm Yards, a highly anticipated food hall, was set to open its doors in 2021 and was actively seeking passionate chefs to join their lineup of culinary entrepreneurs.
On August 5th, 2021, we proudly opened the doors of Advellum, our vegetable-focused eatery, within The Market at Malcolm Yards Foodhall. Joining the ranks of eight other exceptional venues, Advellum is a vegetable-focused eatery, with global influences and grilled proteins.
Undertaking the task of opening a business amidst the challenges of a pandemic was an extraordinary experience. We navigated through uncharted territories, adapting and persevering through it all. We learned more about ourselves and about each other, than we ever had before. Despite the hurdles, we remained determined to bring our vision to life, ensuring that Advellum became a destination where culinary exploration, plant-based delights, and vibrant flavors coexist.
At the heart of me lies a range of unique dishes that combine multiple diverse elements to craft layers of different tastes and levels of textures. I provide an experience that celebrates the art of cooking. My mission is to create unforgettable moments that revolve around food, inspiring people at every step. My passion lies in crafting vegetable-forward creations that not only satisfy the senses but also inspire a newfound appreciation for the incredible diversity and delicious possibilities that vegetables have to offer.
One of the core challenges I address for my customers is igniting their passion for food and empowering them to explore the vast world of flavors. It’s truly gratifying when someone shares that they had a newfound appreciation for a particular vegetable or dish. Hearing that I’ve managed to transform their perception and make them fall in love is incredibly rewarding. Or, when a customer comes to me and tells me that the dish they had was the best dish they have ever eaten in their entire life. These moments inspire me to continue pushing boundaries and crafting unforgettable and unique dining experiences.
Ultimately, I want potential clients and customers to know that my work is grounded in an authentic love for food, people, and experiences and a sincere desire to share that passion with others. I firmly believe that cooking should be a source of enjoyment, approachability, creative expression, and most importantly, adventure.
Has your business ever had a near-death moment? Would you mind sharing the story?
After Advellum had been open for just four months inside The Market at Malcolm Yards, we faced an unexpected and challenging turn of events. The Omicron Variant brought a surge in COVID-19 cases. Local authorities implemented a mask mandate, followed by a vaccine mandate a few months later.
These developments had a significant impact on our business. Winter sales, already an unpredictable season, became even more uncertain. There were days when our total sales amounted to just $200, leaving us unsure of how we would navigate the difficult circumstances and ensure our survival.
We faced the reality of the situation and worked tirelessly to keep our business afloat. Through careful financial management and the unwavering support of our dedicated team and community, we were able to overcome the challenges. Without our amazing team and the incredible support from our community, we wouldn’t have made it through those tough times. Their hard work, loyalty, and encouragement were instrumental in our survival. We are forever grateful for them.
Any advice for managing a team?
In my experience, one of the most significant shifts that needed to occur in the restaurant industry is the notion that as a Chef, one must intimidate and teach through fear. I have never subscribed to that approach when leading my team. To me, it is crucial to cultivate an individualized approach with every member of our team.
Recognizing that each team member is unique, with their own different motivations, dreams, and personal circumstances, is so important. It is unrealistic to expect everyone to react, work, or learn in the same manner. By embracing this understanding, we create an environment that nurtures the growth and development of our team members in a way that resonates with them.
We believe in creating an environment of respect, open communication, and support. Our goal is to understand the specific needs, strengths, and aspirations of each team member, and then adjust our leadership approach when needed. We aim to create a space where individuals feel valued, empowered, and motivated to contribute their best.
This individualized approach not only boosts the development of our team members but also contributes to a positive and safe work environment. It promotes collaboration, empathy, and a shared commitment to excellence. It’s through this approach that we aim to create a thriving team and a strong foundation for success in the ever-evolving restaurant industry.
I have found inspiration in books like “The Culture Code” by Daniel Coyle and actively seek opportunities to enhance my skills through courses on communication and management. I firmly believe that holding a position of ownership or management is not the end of learning; it’s an ongoing journey. I have come to realize that my staff members are incredible teachers, constantly teaching me with their insights and experiences.
I try to always be open to new ideas and perspectives. By creating a culture that encourages open dialogue and knowledge-sharing, we craft an environment where everyone feels valued. I firmly believe that by embracing a learning mindset and embracing the expertise of my staff, we can drive positive change and achieve together.
Contact Info:
- Website: www.advellumvegetableeatery.com
- Instagram: advellum_mn
- Facebook: https://www.facebook.com/advellum/
Image Credits
Jeannine Marie, Viorica Shaughnessy, Megan Stezka