Our Chefs
Stephen Trojahn – Executive Chef
Stephen Trojahn is the Corporate Executive Chef for Graves Hotels Resorts overseeing all food and beverage operations at the company’s owned and managed properties. In this role, he is also Executive Chef of Cosmos restaurant in the Graves 601 Hotel Minneapolis. Chef Trojahn has nearly 20 years of professional experience that spans fine-dining establishments in the U.S., Jamaica and Puerto Rico. He served as the Executive Chef of the Daufuskie Island Resort in South Carolina, the renowned ‘21’ Club in New York City, and The Ritz-Carlton, Bachelor Gulch on Beaver Creek Mountain in Colorado. During his tenure with The Ritz-Carlton organization, he also held chef positions at hotels in Puerto Rico, Jamaica and Florida.
Throughout his career, Chef Trojahn has received many honors and awards, including Golden Fork and Bronze Fork awards from the Gourmet Diners Society of North America; a JD Powers’ ranking that rated the restaurant within The Ritz-Carlton San Juan #5 in the company worldwide; a feature in The Great Chefs of Puerto Rico Cookbook; appearances in local and national magazines and newspapers, including the New York Times; and television appearances, including a cooking segment on NBC’s Today Show. In addition to his career responsibilities, Chef Trojahn remains active in local and national charity events for Children’s Home Society and Share Our Strength.
Hakan Lumdberg – Chef de Cuisine
Håkan Lundberg started his culinary adventure in Sweden. After completing a three year culinary program he worked with top Chefs around the country. Håkan then set sails for America where he worked for Marcus Samuelson, Aquavit. Allen Susser, Chef Allens. Doug flicker, Auriga. Håkan started to work for Chef Seth Bixby in 2004 as Lead Line cook and became Sous Chef in 2006 and is now leading the dinner team at Cosmos.
Tim Favre– AM Sous Chef
Tim Joins the Cosmos team after five-and-a-half years at New York City’s famed “21”club. Tim began as a line cook at “21”, where his culinary talents were recognized and fostered by the Executive Chef. He was eventually promoted to Sous Chef at the age of 25. After three-and-a-half years in that position, Tim was ready for a change, and saw a chance to experience a different part of the country by exploring the burgeoning culinary industry in Minnesota. Tim hales from Little Rock, Arkansas, where he started working in a professional kitchen while still in high school. He took over the kitchen of a 4-star Italian restaurant when he was just shy of his 20th birthday. While Executive Chef at that restaurant, he had the opportunity to travel to Italy to study Italian cooking first-hand.
Tim brings with him all that he has earned in the past 11 years. From his trip to Italy, to the pace and pressure of a New York kitchen, Tim has learned many valuable things that will enhance the Cosmos kitchen, such as the blend of traditions and trends from “21”, and an appreciation for freshness and simplicity in cooking from the kitchens of Italy.