"Sohn-Mat," or “flavor in the fingertips” is a Korean phrase that refers to the unique and irreplaceable quality that a cook adds to a dish through their individual touch, care, and experiences. 

Chef Jeff Watson's culinary experiences began in the comforting chaos of his childhood home. Born in Daegu, South Korea, then raised in Rapid City, South Dakota, his bicultural upbringing was marked by his father's fiery passion for Mexican food, alongside his mother's meticulous Korean traditions, allowing a keen eye for flavor as unique as Watson himself. It wasn't just about being fed, it was a lesson in the universal language of food, a philosophy he’s kept close while working through the vibrant Minneapolis food scene.

After years spent sharpening his skills in the DDP Restaurant Group’s kitchens, under the discerning eye of mentor Daniel del Prado, Watson finally presents his own vision with Minari.

As much as language is a living thing, layered with cultural influences and marking time, so is the menu at Minari. Not trying to authentically hold to the ways of the past, Watson is a third-culture kid. His kitchen is firing foods that have a reminiscence of his family’s Korean heritage, but are unabashedly a reflection of the food life he has created today, here, now. 

That means looking at dim sum with fresh eyes, letting banchan lead the way, while also executing a flawless gochujang vodka rigatoni. Minari isn’t just playing with new flavors, it’s speaking a new and thrilling language with every plate.