Chef Justin Sutherland, who is about to make his Top Chef debut this Thursday, has taken over operations of the Madison Restaurant Group. In addition to The Handsome Hog, the Lowertown restaurant he opened as executive chef, Sutherland along with restaurateur Pat Conroy will operate Eagle Street Grill, Fitzgerald’s, Public Kitchen and Bar, Green Lantern (Public’s lower level bar), OxCart Alehouse, and Gray Duck. Sutherland was also the opening, executive chef at Stillwater’s Pearl & the Thief.
Conroy comes to the group as the owner/operator of Muddy Cow, Muddy Chicken and Muddy Cantina, restaurants from across the metro area.
Working alongside Sutherland is Donald Gonzalez, the French Laundry alum who opened Gray Duck before a stint running the Guthrie’s food program. Gonzalez returned to the Madison Group this summer and will continue in his role as culinary director for the restaurant group under Sutherland.
Sutherland is currently the hottest culinary talent out of Saint Paul, seemingly on the cusp of fame. Sutherland, along with Gonazalez and Pearl & the Thief chef Brandon Randolph turned in a win on Food Network’s Iron Chef. Top Chef Kentucky kicks off December 6th with a viewing party at The Handsome Hog.