Meet the Chef
Chef Carl Littlejohn leads the catering culinary team at the University of St. Thomas, and enjoys creating delicious food for not only the campus community but the many guests that come to campus for events.
The past couple of years have not been typical for a catering chef, with pandemic-related event cancellations and postponements. Sometimes, the events still happen, but food service has needed to change to accommodate safety protocols. Just last month, a breakfast gathering with the mayors of St. Paul and Minneapolis pivoted to a to-go quiche breakfast to allow event attendees to stay masked during the event.
During the early days of the pandemic, when the University's Dining Services crew went from serving 10,000 people each day to under 200, Chef Littlejohn was one of the culinary staff members who continued to come to campus each day to serve students. Being on campus during that time made Chef Littlejohn and his cohort like a second family to the students who stayed on campus during that time, many of them international students who couldn't travel home due to Covid travel restrictions. No matter what comes along, Chef Littlejohn and his crew have served delicious food with care and love for the food and those who eat it.
Before joining the Dining Services staff at St. Thomas, Littlejohn was the chef at RedRossa, an Italian restaurant in Bloomington. Prior to that, he led the kitchen at Ike's Bar and Grill in downtown Minneapolis. He's also worked for the D'Amico family of restaurants.
Food critics praise his reverence for prime raw ingredients, his impressive food presentation, and his customer-friendly attitude of "promise less, deliver more."