• Thomas Orbison Creates New Menus as Executive Chef at Lela Restaurant

     
    POSTED May 14, 2018
     

Lela Restaurant has rolled out new lunch and dinner menus, created by new executive chef Thomas Orbison.

Chef Orbison discovered his passion and talent for cooking following his career in the United States Air Force. “After six years in the military, I developed a passion for cooking and moved to Paris to study at Le Cordon Bleu, which is like Harvard for chefs,” said Orbison.

Now that he’s back in Minnesota for the first time since 2004, Orbison is excited to launch some new entrees in the southwest metro.

“I really want to continue the success that Lela already has, utilizing my background," said chef Orbison. “We have an amazing team at the restaurant and I’ve been lucky enough to cook side by side with them. I am so excited that my team and I launched the first menu we’ve been working on.”

Orbison and his team’s menus will stay true to Lela’s focus on steak, crudo, and pasta, expanding on Lela’s established roster of customer favorites and culinary themes.

“We are delighted to introduce chef Orbison’s new creations to our Lela guests with these new lunch and dinner menus,” notes Jim Callaghan, vice president of operations, Wischermann Partners and Lela manager. “Chef Orbison brings a wide range of experiences to Lela, and we know our guests will enjoy his talent with flavors and his knack for creating instant favorites.”

Pesto Campenelle and zucchini Romanesco pastas, a prime rib French dip sandwich, cedar plank salmon, oven roasted chicken, pan seared barramundi and a seared chicken BLT all join Lela’s new lunch lineup.

Lela’s new dinner menu features a number of the same items as the lunch menu, including the halibut sashimi crudo, the chopped salad and fire grilled shrimp salads.

Eight large plates were also added to the dinner menu, including smoked tomato mussels, rosemary mint lamb chop, herb roasted duck breast and a coriander and chili crusted pork chop.

Chef Orbison loves that every day, so far, is full of new menu ideas. “I make Omakase dinners, which promote new ideas and allow me to be creative," said Orbison.

“Working with people from all different backgrounds allows me to expand my culinary knowledge day in and out!”

Orbison brings 16 years of culinary experience and a Grand Diploma from Le Cordon Bleu in Paris, France, to his position as the executive chef for Lela Restaurant.

“The great thing about doing culinary work this long is that, regardless of the position you hold, you are constantly learning from your peers," reflected Orbison. “I’ve had the opportunity to work with amazing chefs in cities like Miami, Paris, and Dallas so I am super excited to bring what I’ve learned up to Minnesota.”

Lela features 206 seats in the dining room, bar, an open kitchen concept and private dining areas, with additional patio seating outdoors.

The Graduate Hotel Minneapolis’ partnership with Topgolf took off this October with the opening of its Swing Suite, the third Topgolf partnership with the Graduate Hotels brand since implementing the Swing Suite in the Graduate Lincoln and the Graduate Iowa City.

 

Asha Hassan, a housekeeper at the Holiday Inn Express & Suites Minneapolis-Downtown (Convention Center) has been named the “Hospitality Hero” award winner for the third quarter of 2018 by Meet Minneapolis, Convention and Visitors Association. This honor is for an individual or company that has made valuable contributions to the image and culture of Minneapolis through outstanding hospitality and service.

 

The Rose Hotel Chicago O’Hare, Tapestry Collection by Hilton officially opened this holiday season on November 15 while honoring veteran Elizabeth O’Byrne in conjunction with Veterans Day. O’Byrne and her family received the first guest special experience at the hotel’s grand opening event.