Pastry Sous Chef
Lyndsi Demicco 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 Demicco how to make pies. And when it came time to cook the Thanksgiving spread, she got to help with the dinner. Demicco’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, Demicco asked for cooking tools.
Demicco is a 2009 graduate of Johnson & Wales in Denver and worked for a catering company while she was in school. After moving back to the Midwest, she met chefs Megan and Colby Garrelts through the Overland Park restaurant where she was working. Through that association, she was invited to join them at Bluestem. Later she was part of the culinary team at rye, the Garrelts’ other restaurant. At Bluestem, Demicco works alongside chef Megan making all the pastries, including the pastry counter and contemporary desserts to accompany the prix fixe menus, in addition to the desserts for the bar and Sunday morning brunch pastries. If you ask Demicco about her career choice, her answer is that from a very young age she knew that she wanted to be a chef. And Bluestem guests enjoying the desserts are pleased she made that decision.