Minnesota

Dakota County

United States

Apple Valley

I’m a chef who believes that great food is about more than what’s on the plate—it’s about creating an experience people remember. I’ve spent 25 years cooking professionally in the Twin Cities, with time spent cooking in Orange County, California and St. George, Utah. A graduate of the St. Paul College Culinary Arts Program, my approach is rooted in quality ingredients, thoughtful technique, and the simple pleasure of bringing people together around a great meal.

I love creating food that feels refined without feeling pretentious. I’m particularly drawn to long-braised meats, where patience and time create incredible depth and richness, and to seafood and fish, where precision, restraint, and balance allow delicate flavors to shine. My experience also includes creating four-course tasting dinners with local breweries, pairing each course with a specific beer and exploring how food and beverage can elevate one another.

Some of my favorite kitchens have been open kitchens, where I could interact directly with guests, share the story behind a dish, and see their reactions firsthand. That connection is ultimately what drew me to becoming a private chef.

When I cook for you, my goal is to make your home feel like your favorite restaurant—without you having to leave the table. Whether it’s an intimate dinner, a celebration, or a customized multi-course tasting experience, I want the evening to feel effortless, personal, and genuinely special.

Lamb Kofta

Capellini alla Bottarga con Gamberi

Pan-Roasted Halibut

Plum Clafoutis

Lamb Kofta - charred carrot hummus, harissa, fried pine nut, mint

Capellini alla Bottarga con Gamberi - thin spaghetti, rock shrimp, bottarga, preserved lemon

Pan-Roasted Halibut - braised pork belly &amp; white bean ragout, red curry broth, picked chili, thai basil, toasted peanut

Plum Clafoutis - vanilla bean custard cake, local plum, whipped crème fraiche, cardamom, toasted almond

Late Summer 4-course

Crisp walleye, potato pancake, malt vinegar slaw, dill pickle tartar

Fish Fry

Roasted maitake, buttermilk, horseradish, crispy shallot

Green Bean Casserole

Wild rice & rye dressing, duck liver mousse, lingonberry jus, pickled chile relish

Wild rice &amp; rye dressing, duck liver mousse, lingonberry jus, pickled chile relish

Roasted Duck Breast

Dark chocolate cake, mint ice cream, toasted meringue, crème de cacao

Grasshopper Baked Alaska

Supper in da Club reimagines the classic Minnesota supper club through a modern lens. Familiar favorites—including the Friday fish fry, green bean casserole, duck, and the iconic Grasshopper—are transformed with refined technique, contemporary presentation, and distinctly Minnesota flavors. Nostalgic, playful, and unmistakably Upper Midwest.

Supper in da Club

Hinweis auf Chef William Hallquists Fähigkeiten und Spezialitäten

Fish Fry

Green Bean Casserole

Roasted Duck Breast

Grasshopper Baked Alaska

Dieses Menü buchen

Mealbox

Kochworkshop

Private Dining

Über Chef William Hallquist

Weitere Menüs von Chef William Hallquist

Late Summer 4-course