Lance Kapps

Corporate Executive Chef

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 then went on to spend seven years in Wisconsin at the Grand Geneva Resort & Spa in the positions of Restaurant, Banquet, and Executive Sous Chef. Prior to moving to St. Paul, Chef Kapps was the Executive Chef at Milwaukee’s Pfister Hotel, overseeing hotel restaurants and banquets. Since 2003, Chef Kapps has been Executive Chef at The Saint Paul Hotel, overseeing culinary operations. Since 2011, Chef Kapps has also served as Morrissey Hospitality’s Corporate Chef, supporting culinary operations for all company restaurants and event centers.

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