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Hewing Hotel Is Flying in a New Chef to Take the Helm

The chef who opened Tullibee leaves behind a great lefse legacy.

Changes inside the Tullibee Kitchen.
Lucy Hawthorne

It’s been four months of fire-roasted vegetables, killer fries, and a lefse (fried potato flatbread) straight from the Norse gods, and now Grae Nonas is packing up his knives and moving on from Tullibee inside the new Hewing hotel. Nonas had arrived in our great Northern landscape from Austin, Texas.

The chef next taking the helm at Tullibee is also an out-of-towner, Bradley Day. He’s an Australian who has worked for Asia de Cuba, Jeffrey Chodorow’s China Grill Management, Bar Basque, Center Cut and others. So, he has Spanish, steakhouse and fusion cooking experience. Nordic cuisine seems like the next logical step in his career progression.

Tullibee, which is inside the Hewing Hotel, first opened in November of 2016 with an extraordinary amount of buzz, Bittercube crafting the drink menu and Nonas compiling a menu that paid just as much attention to obscure cuts of meat as it did to artfully prepared vegetables. Nonas represented the hotel restaurant when competed in and won Cochon 555, the national pork-cooking competition.

Nonas is staying on with the hotel through April to assist in Day’s transition into the new executive chef role. Day will maintain the Nordic inspired menu concept. Meanwhile, there is no word yet on Nonas’ next move. According to our sources, he is planning to stay in Minneapolis.


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