Meet Our Krewe
A Team Effort
Krü is a word that took root in America by way of the French Creole. A “krewe” is the team of people responsible for bringing Mardi Gras’ lively parade floats to life. Krewe Restaurant is pleased to introduce the Krewe krü, the artisans introducing the tastes of New Orleans to the Northland.
Chef Mateo Mackbee
Krewe’s co-founder, Chef Mateo Mackbee developed a deep love for New Orleans’ culture as he spent the summers of his youth watching his grandfather cook for family and friends throughout the city. A native of Bloomington, MN, Chef Mackbee heeded the call to follow the family tradition of nourishing appetites and feeding souls in 2008, and the rest, as they say, is history. Using those old and much-loved family recipes of his grandfather’s, Mateo is passionate about using farm-fresh ingredients to create delicious, satisfying food in the New Orleans tradition, including dishes like muffuletta, jambalaya, gumbo, and more.
Pastry Chef Erin Rae
Co-owner, Chef Erin Lucas, gained local fame as New London, MN’s young pie lady. Creating hundreds of homemade pies each week, she shared her love of farm to desserts with locals and visitors alike. As the head baker at Flour & Flower, Erin’s list of masterpieces also includes turnovers, croissants, artisan breads, and of course, the classic New Orleans doughnut, the beignet.