RIKKI GIAMBRUNO | OWNER & EXECUTIVE CHEF
Hyacinth marks a return home for Minnesota native, Rikki Giambruno. A graduate of the International Culinary Center and veteran of many New York City restaurants, Rikki is fresh off a stint as executive chef at Franny's in Brooklyn. Hyacinth, named for the chef's childhood street, is his first restaurant and a family business in every way. He's thrilled to bring his style of seasonal, ingredient driven cuisine to his home state.
PAUL BAKER | CHEF DE CUISINE
Chef Paul is a Minneapolis native, making his return home to open Hyacinth. A graduate of Le Cordon Bleu, Paul has spent the last five years in New York City working at many acclaimed restaurants such as The Breslin, The Good Fork and Franny's, where he met Rikki. Paul can't wait to show his hometown his strong voice and unique perspective on cuisine.
BETH JOHNSON | GENERAL MANAGER
Beth has been rooted in the Twin Cities food and hospitality business for over a decade. She has spent time studying coffee, wine, pastry, and whole-animal butchery. She loves making people feel at home with excellent food and drink, and can’t wait to share what Hyacinth’s been cooking!