Power People of Kansas City 2017
Super powers, dynamic duos and wonder women of KC
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Colby and Megan Garrelts (Chefs/Owners, Rye and Bluestem)
This foodie power duo has raised the restaurant bar in Kansas City. Rye and Bluestem are prime examples of fine Midwestern dining. Besides being award-winning chefs (Colby won Best Chef Midwest from the James Beard Foundation in 2013, and Megan was nominated this past year for the James Beard Outstanding Pastry Chef award) they are passionate entrepreneurs and have plans to grow their food empire with a second location of Rye opening on the Plaza.
Rob Magee (Q39)
Magee’s gourmet take on old-school barbecue is changing the landscape of ‘cue, even leading some to argue that Q39 is home to the best smoked meat in town (but that could just be the sauce talking). Magee and crew have been continuously killin’ it with their tender, flavorful, award-winning smoked meats, which are also available at a second location in Overland Park.
Nicholas and Leslie Goellner (Chef/Owners, The Antler Room)
As soon as this husband-and-wife team opened their restaurant, it started receiving accolades. Bon Appetit recently selected it as a finalist for its “Best New U.S. Restaurants” list. The couple are KC natives who traveled the world working in restaurants before returning home to begin dominating the local foodie scene.
Carlos Falcon (Chef/Owner, Jarocho Pescados y Mariscos and Jarocho South)
Falcon’s buzzing seafood destinations are popular for their omakase multi-course dinners, which means you’re at the mercy of the chef, and we’re more than happy to be. The Veracruz, Mexico, native marries the rustic Mexican dishes of his childhood with his French-classic techniques, resulting in a risk-taking yet elegant seaside experience that has us feeling like we’re not in Kansas anymore.
Bob Shin (Chef/Owner, Bob Wasabi Kitchen)
This slept-on connoisseur of sushi and sashimi doesn’t get enough credit for supplying KC with authentic and delectable offerings in a world where cheeky-named sushi is king. His gold standard of taste, craft and serving only the freshest fish — seriously, this guy knows the quality of fish with one look and smell — is evident in every flavorful bit of his limited menu. Purists and newbies are hard-pressed to find an experience like it anywhere else.