Culinary Consultant and Presenter and Broker at  | Food Marketing Services

Currently, Chef LaBeau owns The Depot Bar & Grill and is an independent contractor for forty food manufacturers for culinology, schools and healthcare.  (2009-present)

Chef Instructor at  | Minneapolis Community & Technical College

Teaching the following classes for up to 30 students:
   Butchery, Purchasing, Receiving, and Cost Control, Menu Design, Introduction to Hot and Cold Food, Introduction to Table Service, Garde Manger, Supervisory Management and Advanced classes:  A la carte, Baking, Table Service and Pantry.  (2006-2009)

Restaurateur, Executive Chef at  | The Depot Bar & Grill

A casual restaurant in Faribault, MN with annual sales estimated at two million dollars.  Recognized by the National Culinary Review, The Minneapolis Star Tribune, and numerous other publications. 
Chef LaBeau was also the exclusive caterer for the Faribault Golf & Country Club as well as Depot catering parties. (1992 - 2004 and 2009- Present)

1984 - Graduate of Burnsville Senior High School, MN

1984 - Graduate of Dakota County Technical College
Completed Fundamental Chef Training under Val May

1987 - Graduate of The Culinary Institute of America
Top 10% of Class
Selected to apprentice for Master Chefs’ Testing
Completed externship at The St. Paul Hotel, a four-star, four-diamond property


Executive Chef and Culinary Director at  | International Chefs’ Culinary Center

Located in Burnsville, MN, ICCC is a 450-seat banquet facility, catering center, and culinary school for “foodies”, team building, and continuing education for professional chefs.  Chef LaBeau taught many culinarians there after selling his restaurant in 2004.  (2004-2008)



Executive Chef at  | The Garden City Hotel

Chef LaBeau developed the concept for The Market Sea Grill, an upscale seafood restaurant specializing in the finest seafood creations.  He also was a consultant to outside investors opening seafood establishments.  (1990)

Executive Chef at  | Riverbay Seafood

Long Island, NY (1989)

Sous Chef at  | Fluties

South Street Seaport, Wall Street District of New York  (1988)

Chef at  | The Greenbrier

Exclusive five-star, five-diamond resort in West Virginia, under Certified Master Chef Hartmut Handke  (1987)

Chef Jeff Labeau

Food Consultant