Karyn Tomlinson

Karyn never thought she'd be a chef, but over time she realized the power of thoughtful food in connecting people and was won over by the rhythm and process of hospitality. After cooking school in France, a stint as a pastry chef, and a season under one of the best chefs in Sweden, she found herself on an unlikely career path with an aggressive trajectory. She was the first woman to win a national hog butchery competition and was featured in a documentary called "A Woman's Place."
Most recently, she opened a restaurant named Myriel in St. Paul which focuses on authentic hospitality, timeless techniques and a close connection to a small farming community. Seasonality and natural inspiration are key to its identity. While small, Myriel has garnered widespread attention and has been featured in places such as the Washington Post and the Wall Street Journal.