Our Vision

The Bleu Cuisine legacy is rooted in fine cuisine with a purpose.  We strive to provide a culinary experience that lives on in the soul of the people we serve.  Our team has studied the art of cuisine and firmly believes food is exactly that, art.   We are dedicated to sharing the decades of knowledge and experience we have acquired that inform our ability to provide you with the most profound, artistic, and personal food experience possible.

Our Story

Bleu Cuisine Catering & Consulting co-owners Dr. Turner Berg and Chef Auggie Austreng have deep roots in the Minnesota food legacy.  Dr. Berg, President of Le Cordon Bleu College of Culinary Arts (2014-2017), grew up in a family run restaurant and has since held positions in food related operations across the United States.  Chef Auggie held the title of "Lead Instructor" at Le Cordon Bleu and has more than 30 years of chef experience.  He is a true artist & innovator in the kitchen who has impacted the lives of countless chefs and patrons alike with his infectious personality and vast knowledge of fine cuisine.

The Radio Show

Bleu Cuisine Co-Owner, Dr. Berg, also hosts a weekly radio show airing on WEQY 104.7fm and WFNU 94.1fm, Doing Good with Food Radio.  To learn more about the show click the button below.

http://bleucuisine.org/radio-show/

Our "Home Kitchen"

Bleu Cuisine is proud to have The Lynhall as our "home kitchen" and as the hub of our culinary operations.  The Lynhall is a market-inspired cafe, event space, kitchen studio, and incubator kitchen.  This facility provides a state of the art, innovative, clean, and highly functional workspace for our team of Chefs to thrive.

Clink this link to learn more http://thelynhall.com/incubator-kitchen/

Meet the Leadership Team

Developing and creating an amazing food experience is what we are all about.  Dedication to people is the key, to those we serve, and all those participating in making Bleu Cuisine a premiere culinary service provider.

Dr. Turner Berg

Co-owner & Sales Director

Dr. Berg has spend the better part of two decades working in the culinary field both within education and in the industry at large.  He has held multiple leadership positions including President of Le Cordon Bleu College of Culinary Arts (2014-2017).  Dr. Berg has worked with The International Culinary Schools at The Art Institute,  Park Inn International & Suites, Fannie Hill Victorian Inn & Dinner Theater and BB Kings Blues Bar at Universal City Walk in Los Angeles, CA.

Chef Edwin "Auggie" Austreng

Co-owner & Executive Chef

Chef Auggie is a true artist of fine cuisine with over 30 years of experience creating amazing food.  He first became a professional Chef at the ripe age 20 at Cedar Crest Country Club in Virginia.  Since then he has held Executive Chef positions with St. Catherine University, Bethel University, and Minnesota Community Technical College.  Most recently he served as Lead Instructor at Le Cordon Bleu College of Culinary Arts (2015-2017) and as of 2018 is a Chef with US Bank Stadium in Minneapolis, MN.

Contact Us

We offer customized menus, which are created to suit your needs and budget, using the best local Minnesota meats and organic produce available.  Contact us now since available dates and time depend on chef availability. 

Note - Weekend minimum pricing may be applied to select bookings.