Bjorn Thompson brings over two decades of culinary experience to his new role as executive chef at Breva and Masa & Agave inside the iconic Hotel Ivy. A proud graduate of Minneapolis’ Le Cordon Bleu, Thompson is pleased to return to his hometown where his culinary career began. Most notably, he got his start under Steven Brown at Cafe Levain and at Hazelwood with Scott Foster. With an extensive resume that spans high-pressure kitchens including Wolfgang Puck’s in Las Vegas and the award-winning Terraza Waterfront Café in Coeur d’Alene, ID, Thompson has honed his skills in diverse restaurants across the country.
Upon returning to Minneapolis earlier this year to raise his young family, Thompson ran the Vikings Table, the Minnesota Vikings Foundation’s food truck. In addition to catering events, he worked to distribute healthy meals, addressing childhood hunger across the community. Devoted to staff development and passionate about menu innovation, Thompson is eager to contribute to the Twin Cities’ vibrant culinary scene at Breva and Masa & Agave. His recent return is not just a professional milestone but a homecoming to the city that continues to inspire his culinary creativity.