Co-Owner / Chef Colby Garrelts
Bluestem, Kansas City, MO

Chef Participant: Cooking for Solutions Conference 2006

Colby Garrelts, who was named to the 2005 Food & Wine's Top New Chef's list, began his culinary career at the age of 14 bussing tables in Kansas City. He always knew he needed to achieve goals "his way" and therefore decided to obtain his culinary education in kitchens across the country. While working as a line cook at a steakhouse, he learned cooking fundamentals and realized that this could be a career. After high school, Garrelts began culinary school and during his apprenticeship cooked at two prestigious private clubs. It was at Hallbrook that chef Kevin Donavan taught him the techniques necessary to prepare fine cuisine.

Garrelts was working for James Beard Foundation award-winning chefs Michael Smith and Debbie Gold at the prominent American Restaurant, when he got a call about a new restaurant opening in Kansas City's Westport District. At the Stolen Grill, he was the sous chef for chef Patrick Weber where he developed a taste for big city cuisine, small business acumen and the aspiration to see what culinary experiences he could acquire in a larger city. With all of this on his mind, Garrelts moved to Chicago in 1999, where he became rounds man and then senior sous chef at the five-star, five-diamond restaurant TRU, under nationally acclaimed chefs Rick Tramanto and Gale Gand. At TRU, Garrelts honed his technical skills, developed his culinary style and met his future wife/partner Megan Schultz.

Still anxious to get additional experience, Garrelts moved with Schultz to Las Vegas where he assisted Jean Joho in managing his Eiffel Tower property in the Paris Hotel and later joined Schultz at Charlie Palmer's Aureole in the Mandalay Bay Hotel. But in keeping with his desire to do things "his way," Garrelts wanted to work in a small restaurant where he could further develop his culinary style. In Los Angeles, he secured the chef de cuisine position with Hans Röckenwagner at his Santa Monica Röckenwagner Restaurant, where he introduced a small tasting menu to rave reviews. But even there, Garrelts wanted his own place where he could take the skills and experiences accumulated from the talented chefs he had worked under and blend them into his own distinctive cuisine.

Colby and Megan, who was now his wife, returned to Kansas City, Mo., in 2003. The couple located a building in the heart of Westport, Kansas City's entertainment district, and opened bluestem. The restaurant showcases chef Colby Garrelts' Progressive American cuisine and Megan's new varieties of American desserts. A highlight of dining at bluestem is savoring the seven or 12-course tasting menu and the decadent dessert tasting menus. The restaurant has received Wine Spectator's prestigious Award of Excellence. Still not content to rest on culinary laurels, in 2006 the Garrelts opened bluestem Wine Lounge, next door to their restaurant.

Insisting on "his way," chef Colby Garrelts has successfully shown that this can result in an exceptional restaurant and award-winning cuisine!

Restaurant :
Bluestem (Progressive American Cuisine Local, Fresh, Regional)
- Co-Owner / Chef Colby Garrelts
900 Westport Rd
Kansas City, MO 64111
(816) 561-1101

Chef Recipe(s):
Striped Bass and Littleneck Clams with Braised Lily Bulbs and
Chamomile Champagne Emulsion

Other Great Related Links:
Cooking for Solutions

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To learn more, visit www.seafoodwatch.org.