Meet the Team
Chef Alex Niemer
I grew up in Minnesota with a professional chef as a father, and a talented artist as a mother. I have been surrounded by the culinary world for most of my life.
I am Passionate about family, I settled down with my wife and 2 young children in Burnsville MN. And wouldn’t you know it started a business with… you guessed it family. In my free time I love to go on adventures, from scuba diving to traveling to Africa every few years, with my wife. I also consider myself a major “Bird Nerd” and will never turn down the opportunity of a game night. I enjoy working with people and bringing them fun new experiences.
As far back as I can remember, I have always loved the arts! I attended Michigan State University earning a BFA in Studio Art, with a emphasis in photography.
My goal has always been to high- light the best in people. Finding that sweet spot in everyone who reflects through my lens of life. Painting and photography have always been woven into my heart, which helps me bring out the artist in everyone. Teaching painting classes is not about finding the best painting, its about finding the heart you have to create!
My love for family, faith, dogs, chickens, and coffee are what makes me who I am.
Tried & True Cooking Experience
Chef Niemer has competed in several local-cooking competitions, The UP Show, Hot Food Served Cold Competition, and the Taste of Elegance. Bill has been one of the emcees for the Seafood Cooking Competition and has taken part in the Taste of the Nation, representing various local restaurants. He has been featured in several local publications, Food Service News, St. Paul Pioneer Press and KSTP TV. Chef Bill has appeared on all of the local TV stations performing cooking demonstrations.
Chef Bill Neimer
B.A. - Michigan State University
M.A. in Education - St. Mary's University
Chef Bill Niemer is a graduate of Michigan State University, with a Bachelor’s in Communications and a minor in Theater Arts. Bill is a Certified Executive Chef certification through the American Culinary Federation. Bill finished his Masters in Education from St. Mary’s University on June 1, 2002. Bill is currently working on his Doctorate degree at Argosy University. Bill has worked as an Executive Chef for several fine dining restaurants and private clubs in St. Paul, such as the St. Paul Athletic Club, University Club, and Afton House.
Bill held the position as Vice President of Academics at the Le Cordon Blue College of Culinary Arts in Mendota Heights. Director of Operations for Oak Ridge Conference Center in Chaska Minnesota. Bill currently works as the Chief Experience Officer at T.H.A.T. Cooking School.