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 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 Eric Willey, eric@bluestemkc.com

 

Kitchen

Chef Andrew Longres, andrew@bluestemkc.com

 

Media inquiries or charitable requests please contact:

Tammie Franck
Estes Public Relations
tammie@estespr.com

bluestem the cookbook

Cookbook available for purchase at bluestem restaurant for $45.00+ tax

click-to-preview
cook-book

Made in America cookbook

Debuting April 2015 / Pre-sale begins December 1st, 2014. Cookbook available for purchase at bluestem restaurant for $19.99+ tax

click-to-preview
all-american-cookbook
team_image

Colby and Megan Garrelts

Owners / Executive Chef & Executive Pastry Chef

Megan and Colby Garrelts are the chef-owners of bluestem Restaurant in Kansas City and rye Restaurant in Leawood, Kansas. Chef Colby is a 2013 James Beard Foundation Best Chef: Midwest award winner, 2005 Food & Wine Top 10 Best New Chef and recently 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 Appetit, Food & Wine, Wall Street Journal and Saveur.
Read More >>

team_image

Eric Willey

General Manager / Sommelier

Eric Willey is the general manager and wine director for bluestem Restaurant. He began working in restaurants at age 16 as a busser and server, though it was while earning his business administration degree at Park University the lure of the hospitality industry really took hold.
Read More >>

team_image

Van Zarr

Bar Manager

Van Zarr is the bar manager and lead mixologist for Bluestem and Rye restaurants. He is a native of Missouri, growing up in Belton, and he began his career in the restaurant industry at the iconic Kansas City establishment, The Golden Ox. Van was voted “Best Bartender” by KC Magazine and The Pitch Magazine in 2011 and 2013. He currently runs the bar programs at Bluestem in Kansas City, MO and rye, in Leawood, KS, dividing his time between the two restaurants.
Read More >>

team_image

Andrew Longres

Chef

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.
Read More >>

team_image

Jessica Armstrong

Pastry Chef

Jessica Armstrong is the pastry chef at Bluestem in Kansas City, MO. While still in high school, she got an early and self-sufficient start in the pastry field, making cakes for friends and family out of her home. She continued to do this while she worked in the restaurant industry, beginning at Stephenson’s Apple Farm and Restaurant in her hometown of Independence, MO. She continued her education by enrolling in the pastry program at Johnson County Community College.
Read More >>