Culinary Artists

Featured Regional Artists and Restaurants

Western ND: Heritage and Wild Frontiers

Chef Candace Stock | Salt + Scoria, Theodore Roosevelt Presidential Library, Medora

• Salt + Scoria's name comes from two things you can see from the table: saltbush, the tough four-winged plant that roots in the hardest Badlands soil, and scoria, the fire-formed red rock that gives this country its color. Together they point to the kitchen's whole idea — food shaped by the land rather than imposed on it.
• The Story: A land steward, forager, and farmer, Chef Candace Stock (originally from Mahnomen, MN, now bringing her incredible talents to western ND) treats food as medicine. Trained at the Culinary Institute of America, her deep connection to her Indigenous heritage influences a menu focused on ancestral foodways and regional conservation.
• The Vibe: Educational, historic, and deeply intentional regional flavors.
• What to Try: Look out for her hyper-local, seasonal plates featuring foraged items and local game.

Central ND: Crafted, Local and Elevated

Chef Stuart Tracy | Pirogue Grille, Bismarck

• Pirogue Grille emphasizes Midwestern and prairie cuisine, showcasing locally sourced proteins such as North Dakota beef, bison, lamb, pork, rabbit, and venison.
• The Story: The restaurant is led by Stuart Tracy, a graduate of the Culinary Institute of America, who has earned national acclaim—he’s featured as one of America’s Best Chefs by Best Chefs America. Chef Tracy’s commitment to craft led the team to make nearly everything in-house, from breads and stocks to charcuterie and curry paste, fostering a farm‑to‑table ethos long before it became trendy.
• The Vibe: A warm, polished, and quietly elegant vibe that blends fine dining with genuine Midwestern comfort.
• What to Try:Menu staples include items like bison soup, walleye, and North Dakota bison medallions, highlighting the region’s bountiful local ingredients and seasonal produce.

Chef Heath Stocks | Hunters Club, Prairie Knights Casino & Resort, Fort Yates

• Hunters Club is known for its inviting, modern-speakeasy atmosphere and offers a menu that highlights prime steaks, fresh seafood, and chef-crafted specialties, complemented by an extensive wine list and handcrafted cocktails.
• The Story: Tucked into a sleek, dimly lit lounge setting, the kitchen at the Hunters Club elevates regional plains cuisine into fine dining. They specialize in masterfully handling local proteins and celebrating the area's tribal culture. Chef Heath Stocks was nominated for a James Beard award for best chef in the Midwest.
• The Vibe: Upscale lounge meets warm, mid-century modern glamour.
• What to Try: The Wood-Fired Elk (served with wóžapi—a traditional berry sauce—and rémoulade potatoes) or the Forager Plate featuring wild rice and marinated portobello.

Elena Martinez | Little Chef Academy & KFYR Segments, Bismarck

• Little Chef Academy has provided top-notch culinary education for kids since 2022.
• The Story: A passionate culinary force in the Bismarck-Mandan community, Elena uses her platform to fuse food, family, and culture. Through her interactive classes and local television appearances, she is training the next generation of food lovers. Elena has a unique ability to make the world of culinary arts fun and engaging for children.
• The Vibe: Welcoming, vibrant, and highly interactive.

Eastern ND: Fargo's Farm-to-Table & Pastry Powerhouses

Chef Ryan Nitschke | Luna, Fargo (and Sol Ave Kitchen, Moorhead, MN)

• Luna celebrates the ‘Everyday’ with their thoughtful wine & beer selections paired with your favorite comfort foods made from scratch with the finest local, organic, and sustainable ingredients whenever possible. Sol Ave Kitchen is a fast casual concept, serving globally and thoughtfully inspired street food with a Midwest twist to make you feel good.
• The Story: A true foundational pillar of the Fargo food scene. Chef Ryan is renowned for his collaborative spirit and an unwavering commitment to a true farm-to-table ethos. Nitschke has twice been nominated for a James Beard award for best chef in the Midwest.
• The Vibe: Innovative, community-oriented, and hyper-seasonal.
• What to Try: Pop into Luna for ever-changing, brilliant chalkboard features that highlight local ranchers and growers.

Chef Austin Covert | Rosewild, Jasper Hotel, Fargo

• Rosewild puts thoughtful, innovative twists on beloved Midwest classics drawing inspiration from local producers and Dakota Plains traditions.
• The Story: Operating out of a sleek, modern setting in downtown Fargo, Chef Austin Covert dives deep into regional food heritage by centering his menus on local, seasonal, and wildly foraged ingredients. Chef Covert got his culinary start in Detroit Michigan, but he’s worked at fine dining restaurants in New York, Chicago and now Fargo.
• The Vibe: Modern Midwestern heritage. Traditional preservation techniques met with sophisticated presentation.
• What to Try: Falafel Patties are a unique starter for the table, and finish with the Hotdish Pot Pie baked in a puff pastry.

Chef Lauren Zobac | Prairie Kitchen (701 Eateries), Fargo

• Prairie Kitchen features Midwest inspired food, whether it is a local ingredient used in the dish, a play on a traditional dish or the exact recipe from one of our Grandparents, they celebrate the heritages and ingredients of the Midwest.
• The Story: Located in a historic 1919 dairy building, the downstairs Prairie Kitchen (complemented by Camp Lone Tree on the rooftop) captures the cozy essence of a family kitchen blended with sleek Scandinavian design. Backed by talented culinary leaders like Chef Lauren Zobac, they celebrate true Upper Midwest roots. Chef Zobac brings a fresh energy to the menu while keeping fan favorites intact.
• The Vibe: Cozy Scandinavian comfort and deep nostalgia.
• What to Try: Authentic house-made meatballs, bison hash, and freshly made slices of lefse.

Nichole Mosher | Nichole’s Fine Pastry & Café, Fargo

• Nichole’s Fine Pastry & Café blends European baking traditions with inspired, seasonal cuisine and a full bar experience.
• The Story: New York-trained and proudly featured on the Food Network’s Diners, Drive-Ins and Dives, Nichole has spent years anchoring downtown Fargo with world-class, scratch-made European and American baked goods.
• The Vibe: Elegant corner café with small-batch artistic precision.
• What to Try: Exquisite seasonal tarts, classic eclairs, and local heritage treats.