Alumni Spotlight: Karyn Tomlinson ’07

Oh, taste and see that the LORD is good! —Psalm 34:8 (ESV)

Karyn Tomlinson, chef and restaurant owner, is using her God-given creativity and gift of hospitality to communicate God’s nature through the story she tells with food.

Tomlinson’s culinary journey has brought her name much attention in recent years. Most recently, Karyn received the James Beard award for Best Chef: Midwest (June, 2025), our nation’s most prestigious of awards in the culinary world. In 2024, she was named Food & Wine Best New Chef. Tomlinson is the first woman to win the Grand Cochon prize at the Cochon 555 event, a whole-animal butchery competition. Back in 2021, her beautifully quaint, perfectly simple, and exquisitely creative St. Paul restaurant, Myriel, was recognized as one of Esquire’s Best New Restaurants in America; in 2025, it was ranked #9 out of fifteen best restaurants in the United States by Food & Wine magazine.

Despite her success, the award-winning chef remains incredibly humble and thankful for the platform God has given her to showcase His heart for people—to see them, anticipate their arrival, and welcome them with open arms whether they’re dining in celebration, grief, or just because. In Karyn’s own words, “The morning the James Beard award short list nominations were going to be announced, I prayed that the Lord would prepare me, either way, whether I would be nominated or not, and that He would use it for His glory and that I would stay on task to what He’s called me to, whether I get recognized for it or not.”  God has prepared and equipped Karyn for such a time as this in a very secular field to use her gifts and talents to stand out—to be set apart. In it all, Karyn remains content in Christ alone. As much as she is a Martha, busy in the kitchen, she is very much a Mary, seated quietly and contentedly at His feet (Luke 10:38-42).

Tomlinson is unwavering in her commitment to Christ. She is unwavering in her mission to highlight simple ingredients’ authentic flavors in masterful ways, using every last bit—an artful combination of her training in French cooking at Le Cordon Bleu; her work in the kitchen of Magnus Nilsson at Faviken in northern Norway, a two Michelin star restaurant; and her Minnesota roots, using garden and field ingredients in elevated ways along with her late grandma’s training in how to make a perfect pie. She is unwavering about making people feel welcome and anticipated and is using her passion for food to do just that.  It is Karyn’s delight to plan and prepare love on a china plate for her guests to enjoy, using ingredients that come from God’s handiwork, purchased from local farmers who are committed to growing their food organically.

When asked what she’s up to in addition to running this award-winning restaurant, Tomlinson mentioned that she wants these hardworking, Midwestern farmers’ stories to be shared with a larger audience and is exploring a TV show film project to highlight them. She is also in the early stages of the process of writing a cookbook—a project that she is tag-teaming with another creative.

And the name of her restaurant? Myriel. It comes from her favorite character in Les Misérables, who exemplified how Jesus meets us where we’re at in the way he (Myriel) demonstrated grace toward Jean Valjean and invited him into his home to share a meal. Kindness is expressed so clearly through hospitality, and Myriel’s gesture had a huge impact on Valjean’s life. This character has been her inspiration for getting into this business, taking on the risk and responsibility of owning a restaurant, and creating a space that demonstrates hospitality in a very intentional way. Karyn is unwavering in her commitment to demonstrating Myriel-like and Jesus-like hospitality.

Myriel
470 Cleveland Avenue South, St. Paul, MN
651-340-3568
myreilmn.com

Excerpt from the Northwestern Pilot.