At Twisted Fork Grille, our commitment to serving delicious American-inspired dishes with genuine service keeps our guests coming back for more. We’re also committed to our planet and the local economy, always considering how the food we serve is grown, processed and transported. We use locally produced and fresh ingredients whenever possible – supporting your health as well as the dedicated farmers committed to sustaining natural agricultural practices. This focus on sustainablity makes more than good business sense. It’s the right thing to do.
Caring for the environment is important. But caring for our guests is our highest priority. At Twisted Fork Grille we put a premium on delicious dishes served with genuine attention and care.
Stephen Trojahn, Twisted Fork Grille
Consulting Chef
Stephen Trojahn, consulting chef, brings more than 20 years of professional experience to Twisted Fork Grill. Collaborating with Chef Keven Kvalsten, Trojahn helped create every aspect of the upscale dining restaurant, including menu development, service delivery and sourcing partners.
Prior to creating Twisted Fork Grille, Trojahn served as executive chef at the Graves 601 Hotel Minneapolis where he was responsible for all culinary aspects of the luxury hotel, including Cosmos and Bradstreet restaurants.
Chef Trojahn’s career includes fine-dining establishments in the U.S., Jamaica and Puerto Rico. He served as the executive chef for the Daufuskie Island Resort in South Carolina, where he was responsible for all culinary aspects of the resort’s four restaurants and banquet facilities. Prior to that, he was the executive chef of the renowned ‘21’ Club in New York City.
He spent eight years within The Ritz Carlton organization as the executive chef of their hotel in Bachelor Gulch, Colo., and in other chef positions in Puerto Rico, Jamaica and Florida.
Chef Trojahn earned a registered apprentice status in the American Culinary Federation Education Institute; attended Florida Community College at Jacksonville; and completed leadership training through The Ritz-Carlton organization.
In addition to his career responsibilities, Chef Trojahn is active in local and national charity events for Children’s Home Society and Share Our Strength. He also volunteers by preparing meals at senior living facilities and homeless shelters.
