about bluestem

Their dream became a reality when chefs Colby and Megan Garrelts opened bluestem in March of 2004. With Chef Colby’s Progressive American Cuisine and Chef Megan’s new varieties of American desserts, bluestem is dedicated to providing not only a meal, but a truly memorable experience. The restaurant’s unadorned elegance, staff dedication and attention to detail allow you to simply settle in and enjoy your stay.

 

bluestem has received local and national accolades including being named as a 2015 James Beard Foundation semi-finalist for “Outstanding Restaurant” for an invigorating marriage of cuisine and hospitality . Chefs Colby and Megan invite you to experience all that bluestem has to offer, from cocktails and snacks in the bar, to a tasting menu in the dining room, or even Sunday brunch.

 

For employment opportunities please direct resumes to the following:

Dining Room & Bar – General Manager Jeff Cambiano: jeff@bluestemkc.com

Kitchen – Chef Andrew Longres: andrew@bluestemkc.com

 

For media inquiries  please contact:

Tammie Franck / Publicist, Estes Public Relations

tammie@estespr.com

 

For all charitable requests please contact:

megan@bluestemkc.com

* Charitable requests are only considered 60 days prior to the event date and all requests must have a completed donation request form attached otherwise they will not be reviewed.

Donation Request Form Click Here

 

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www.twitter.com/bluestem_kc

bluestem the cookbook

Bluestem the Cookbook is available for purchase at bluestem restaurant for $45.00+ tax

click-to-preview
cook-book

Made in America cookbook

Made in America Cookbook is available for purchase at bluestem restaurant for $21.99+ tax

click-to-preview
all-american-cookbook
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Colby and Megan Garrelts

Owners / Executive Chef & Executive Pastry Chef

Megan and Colby Garrelts are the chef-owners of rye (Leawood, KS), and Bluestem, a 2015 James Beard Semifinalist for Outstanding Restaurant, in Kansas City. Chef Colby is a 2013 James Beard Foundation Best Chef: Midwest award winner, 2005 Food & Wine Top 10 Best New Chef and has had his cuisine showcased in the Wall Street Journal and on the August 2013 cover of Saveur Magazine. Chef Megan is a James Beard Semifinalist for Outstanding Pastry Chef and her recipes have been featured in numerous national publications including Bon Appétit, Food & Wine, Wall Street Journal and Saveur.
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Jeff Cambiano

General Manager / Sommelier

Jeff Cambiano is the general manager at Bluestem. He joined the restaurant after holding the position of assistant general manager and wine director at sister restaurant rye. He is a graduate of University of Missouri – Columbia and spent two and a half years in Seville, Prague and Rome teaching English as a second language after college. While in Europe, Cambiano took advantage of sampling the local cuisine in all three cities and expanded his knowledge of wine.
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Andrew Longres

Chef de Cuisine

Andrew Longres is the chef at bluestem Restaurant in Kansas City. Growing up in a small town north of the city, Andrew Longres knew at an early age that he had a passion for food. At 14 years old, he started his first job at a local doughnut shop and decided at that point to pursue a career in the restaurant industry. By the time he graduated from high school, his drive and determination had propelled him from bussing tables and washing dishes at a local establishment to running the kitchen line.
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Jacob Moeller

Sous Chef

Jacob Moeller is the savory sous chef at Bluestem in Kansas City, Mo., and is a graduate of the Culinary Institute of America. His cooking career started when he needed a job in high school and was able to find one in a restaurant. This Lincoln, Neb., native discovered that he enjoyed the hospitality field and went on to work in several restaurants in the city, gaining additional knowledge with each position. He does believe that there is some culinary heritage in his family, as his grandparents on his mother’s side had a large garden and enthusiastically cooked from its bounty.
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Lyndsi Craft

Pastry Sous Chef

Lyndsi Craft is the pastry sous chef at Bluestem. She is a native of Butler, Mo., and grew up with two grandmothers who were very good cooks. They made a family favorite, fried chicken, and taught Craft how to make pies. And when it came time to cook the Thanksgiving spread, she got to help with the dinner. Craft’s mother and father were always very supportive of her early interest in cooking. When she was seven or eight, they bought her cookbooks and then would purchase all the ingredients for recipes she wanted to make. While other young girls wanted Barbie dolls, Craft asked for cooking tools.
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Andrew Olsen

Bar Manager

Andrew Olsen is the bar manager at Bluestem. A Missouri native, Andrew grew up on a small farm south of Belton. After serving in the United States Marine Corps, he began his career at Houston’s on the Country Club Plaza in Kansas City. His work at The Drum Room and Tannin Wine Bar allowed him to hone in on his craft and gain an in-depth knowledge of wine and the application of food and drink.
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