{"id":7544,"date":"2024-09-10T14:33:28","date_gmt":"2024-09-10T14:33:28","guid":{"rendered":"https:\/\/www.southernsmoke.org\/?post_type=chef&#038;p=7544"},"modified":"2026-04-21T21:06:47","modified_gmt":"2026-04-21T21:06:47","slug":"karyn-tomlinson","status":"publish","type":"chef","link":"https:\/\/southernsmoke.org\/zh_hk\/chef\/karyn-tomlinson\/","title":{"rendered":"Karyn Tomlinson"},"content":{"rendered":"<p>Chef Karyn Tomlinson is the 2025 James Beard Award winner for Best Chef: Midwest and chef-owner of Myriel in St. Paul. Her restaurant was named #9 Best Restaurant in America by Food &amp; Wine, where she was also honored as a 2024 Best New Chef. Known for her &#8220;grandma cooking nouveau&#8221; style that blends Scandinavian and Minnesotan heritage with French training, Karyn made history as the first woman to win the national Cochon 555 whole-animal butchery competition. She&#8217;s reimagined fine dining through hyper-local sourcing, personally visiting small farms twice weekly and hand-foraging wild ingredients. Her work has been featured in The Washington Post, Esquire, The Wall Street Journal, and CBS Mornings.<\/p>","protected":false},"featured_media":9819,"template":"","class_list":["post-7544","chef","type-chef","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/chef\/7544","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/chef"}],"about":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/types\/chef"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/media\/9819"}],"wp:attachment":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/media?parent=7544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}