Corporate Executive Chef
Lance Kapps started his career in upstate New York, spending summers working in resort-area restaurants. He then pursued a Culinary Arts degree at Johnson & Wales University in Providence, RI. While in Rhode Island, Chef Kapps worked with local chefs at the Squantum Association in East Providence in fine dining and catering.
He spent ten years in Wisconsin at the Grand Geneva Resort & Spa and Milwaukee’s Pfister Hotel, overseeing hotel restaurants and banquets. Prior to moving to St. Paul, Chef Kapps was the Executive Chef at Milwaukee’s Pfister Hotel, overseeing the hotel restaurants and banquets.
In 2003, Chef Kapps joined the Saint Paul Hotel and St. Paul Grill, overseeing all the culinary operations. Since 2011, Chef Kapps has served as Morrissey Hospitality’s Corporate Chef, supporting culinary operations for all company restaurants and event centers. Chef Kapps is the Chairman of our Culinary Council and works closely with procurement leading our food and beverage purchasing programs.
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