Scott Pampuch, a Minneapolis chef known for founding Corner Table and advocating for sustainable food, has joined 4 Bells in Loring Park as executive chef.
Pampuch has been a fixture of the Twin Cities culinary landscape in the 21st Century. Most recently he was the chef at McKinney Roe, which originally opened in East Town in late 2016. Before that, he brought high-quality meat to brewery scene at the Fulton Taproom Kitchen.
His relationship Chef Tommy Begnaud at partner restaurant Butcher & the Boar goes back many years, he said, and a shared philosophy brought them together when McKinney Roe decided to transition from fine dining to causal Irish pub.
At 4 Bells, Pampuch is hoping to sharpen the focus on Southern flavors and seafood and hopes to solidify the identity of the restaurant. He said 4 Bells will continue to celebrate culinary themes of the Mississippi River from Minnesota to the Gulf of Mexico and create an atmosphere that is relaxed while still being a destination for important celebrations. He said there’s room to use the different spaces at 4 Bells such as a potential tasting menu for guests sitting at the counter near the kitchen.
“We want to have fun but still be able to elevate the cuisine,” he said.
A long-standing infatuation with New Orleans has him thinking of adding more Southern dishes and a Big Easy style brunch option to the menu.
“I wouldn’t be surprised if something like that reared its crazy head,” he said.
A longtime advocate of working with local farmers, something he said is now the norm in Twin Cities dining, Pampuch was contacted by multiple food producers when he joined 4 Bells in early February. He said finding the farmers and the local ingredients that make the most sense with the focus of the restaurant.