Introducing the men in charge of putting together quality food and quality service at Harvey’s American Pub: Isaac Johnson, Food & Beverage Manager, and John Lachowitzer, Kitchen Manager.
When did you first become interested in the Food & Beverage industry?
Isaac: It started in my Fathers Bakery when I was just a kid, but it was really the time I spent in a little family run Greek restaurant and pizzeria while at St. Olaf that I figured out this was a cool business to be in. And it was my time behind the bar that solidified my love for this business.
John: I have always enjoyed cooking. My father was an exceptional cook. My mom passed away when I was very young so my dad became the household “chef”. He cooked for me and my two sisters every day. My brother had already moved out, but my dad cooked for a table of four every day. He served in WWII as a cook and I watched and thought it was cool that my dad knew all this stuff. I started cooking when I was 17 or 18 at Rax Restaurant and Byerly’s on East Side of Saint Paul and liked it and continued doing it since.
Give us a sampling of your background?
Isaac: Started in small family run operations in Northfield while attending St. Olaf, experienced the cooperate chain side of things while at Maggiano’s in Southdale, then moved into the “high profile” white linen side of things while at Rossi’s and then for three years at the St. Paul Grill. Though my first jobs were in the back of the house washing dishes, working as a prep cook and being a delivery driver, it has been the front of house and beverage side of the business that have kept me hooked. Being able to take care of the guest has always been the driving force behind my successes.
John: Fresh out of college I started working as the Broiler cook at The Saint Paul Grill. Within two years I was promoted to Sous Chef. I stayed with them for almost six years. I was Senior Sous Chef at Mystic Lake for a couple of years. I had a two-year stint as Managing Chef for Grand View Lodge in Nisswa. I also spent about three years as the PM Sous Chef for Kincaid’s Restaurant in Bloomington. Had stops at TGIFridays as well. My last management position was as Culinary Partner for Granite City Food & Brewery in St. Louis Park.
What is your favorite position you’ve held (other than with PINZ/Harvey’s, of course!)?
Isaac: In a non food and beverage related answer, it would be my years as a touring musician. I got the chance to see most of the U.S. while working in clubs, theaters and festivals as a drummer with a few different artists along the way.
John: Sous Chef at The Saint Paul Hotel. That is where I learned the bulk of my cooking knowledge. I worked with incredibly talented chefs and cooks. The best part about it I got paid to learn and did not have to attend culinary school. No matter what anyone says you cannot put a price tag on the experience learned in such an incredible environment like a Four Star/Four Diamond Hotel
What’s your favorite food in general and at Harvey’s?
Isaac: If not one of the burgers, with fries of course, it has to be one of our specialty pizzas!
John: I have to say our burgers. Our burgers are Certified Black Angus. I am not kidding when I say I would put our burgers up against anyone’s. (and trust me, I have had my share!! :)))
What makes Harvey’s special?
Isaac: We truly care, and we are fortunate enough to be able to create a vast majority of our menu from scratch. It is not just prepackaged frozen products that we are warming up and putting on a plate. We are starting with fresh ingredients and working with only the best products on a daily basis to create some of the best Pub Grub around!
John: It is simple, good food done extremely well. We do not pretend we are something we are not. I overheard a guest say “It is the best kept secret in Oakdale”. That is a secret I do not want to keep to myself.
