At Heirloom we work with the best seasonal product we can get our hands on. From farm, forest, pasture and stream, we work to create a meal that nourishes the body as well as the heart by providing a sense of place and season. We preserve the bounty of spring and summer to sustain us through the fall and winter while respecting what each season brings anew. We feel we can be forward thinking by looking backwards, create something new by acknowledging our past. We call our food “modern farmhouse cuisine”
We look forward to sharing our food with you!
Chef Wyatt Evans has been working in restaurants for over half his life. Wyatt moved to Minnesota in 2000. He was Executive chef of WA Frost and Co. for six years. He is currently Executive Chef/owner of Heirloom in St. Paul. Wyatt has been recognized for his work with awards and articles from The Star Tribune, Mpls/St. Paul, Lavender, MN monthly and the Pioneer Press, as well as providing the dishes for the 2012 edition of Twin Cities Food Finds. Chef Wyatt is active in charity work as well, helping raise money for the American Liver Foundation, Share our Strength, Second harvest Heartland as well as supporting local farmers, foragers, cheese makers and artisans who help him make tasty food. He lives with his wife Christie and two daughters, Penelope and Charlotte.
John Jorgenson, General Manager at Heirloom, has always had a strong passion for the restaurant industry. Prior to Heirloom, John was the manager at W.A. Frost & Co. in Saint Paul. His focus is centered around true hospitality and guest experience, and can be seen is his passion and desire to know every aspect of the restaurant industry. John shares Chef Wyatt’s passion for locally-sourced inventive cuisine, beer and wine and is excited to bring his passion and experience to create a memorable service. John also studied and holds degrees in Psychology.