Chef Blake Meier has been working in the culinary industry for more than a decade at places including Porter & Frye, D’Amico catering and Metropolitan Clubs.  As part of Graves Hospitality, he worked at Cosmos, managed the opening and ran operations at Bradstreet Neighborhood Craftshouse.

Blake got his first job in a kitchen at a fast food restaurant washing dishes. He quickly moved up the ranks to bussing tables and wait-assisting. Meier became a chef at D’Amico catering in 2009 where he worked his way through college and earned a bachelor’s degree in graphic design from the Art Institutes in Minneapolis. 

At D’Amico, Meier fell in love with the art of cooking.  In 2011, Meier earned a position at Porter & Frye (now Monello) working with James Winberg.  He has also been involved in several freelance graphic design projects, including creating the logo designs for Travail Kitchen and Amusements.

When the new Twins stadium opened, Meier was recruited as the sous chef in the Metropolitan Clubs. After three seasons, Meier accepted a position at Cosmos in the Graves Hotel.  Starting as a daytime line cook, his dedication, passion and creativity quickly propelled him to chef de cuisine. Working under executive chef and mentor John Occhiato, he became adept at seasonal menu development, sourcing local ingredients and successfully implementing a fine dining, coursed dinner.