Culinary Arts Faculty
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Culinary Arts Faculty

Manfred Krug

Chef Manfred Krug


Culinary Arts

Phone: 651.846.1398

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Chef Manfred Krug has been an instructor in the Culinary Arts Department at Saint Paul College since 1986. He enjoys the wide variety of subjects that he teaches - from "breaking down a side of beef to flipping over-easy eggs." He also says there is "never a dull day" as an instructor. His favorite class to teach is Restaurant Operations where the Culinary Arts students run the City View Grille. As part of this experience, menus are changed daily and the students prepare ethnic-themed buffets on Friday's. It gives the students a chance to learn about and prepare a wide variety of foods. The students also benefit from the hands-on restaurant experience of running the City View Grille operations and providing fine dining service.

Chef Krug has received the Silver Medal from the National Restaurant Show in Chicago, and also an award in Fish and Seafood Cookery from the Upper Midwest Hospitality Show in Minneapolis. He is a graduate of the Saint Paul College Culinary Arts Program (1980) and received an additional degree and culinary training at the Culinary Institute of America (CIA), Hyde Park New York, AOS Degree 1983. Upon completion of the CIA, he was awarded a European Internship and spent 1 year at the prestigious Park Hotel in Frankfurt Germany. He also received his Bachelor of Science degree at the University of Wisconsin Stout in Hospitality Management in 1985.

His favorite part of teaching is seeing his students succeed. Nothing gives him more pleasure than going out and seeing his students working and becoming successful, and having the feeling that he might have played a small role in their success. When he's not working, he enjoys golfing and outdoor activities with his family and friends.

Nathan Sartain

Chef Nathan Sartain


Culinary Arts

Phone: 651.846.1736

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Chef Nathan Sartain has been a faculty member of the culinary arts department at Saint Paul College since 2005. He currently serves as program director. Chef Sartain has an A.O.S. in Culinary Arts from Western Culinary Institute in Portland, OR and a BA in Culinary Management from Metropolitan State University in Saint Paul, MN. Sartain is a Certified Executive Chef and Certified Culinary Educator with the American Culinary Federation.

Sartain was the opening Executive Chef for Montana Ale Works in Bozeman, MT, Executive Sous Chef at the award winning Savory Olive also in Bozeman, and Executive Chef at Aix in Denver, CO. He has worked in all facets of industry from fine dining to catering feature film sets and photo shoots across the American West.

Chef Sartain is passionate about personal nutrition, public health and regional organic, sustainable fare. He believes chefs have the ability to affect change in the conventional food system by being a conscious consumer, and works that philosophy into his teachings. In April of 2012, Chef Sartain was named a Minnesota State Colleges and Universities System Board of Trustees Outstanding Educator for exceptional professional accomplishment and excellence in instruction that prepares students for their professional careers and service to their community. In January of 2016, Chef Sartain was named American Culinary Federation Minneapolis Chefs Chapter Educator of the Year for 2015.

In his spare time, Sartain is an avid marathon runner and seeks out food specific volunteer opportunities in the community.

Sara Johannes

Chef Sara Johannes


Culinary Arts

Phone: 651.846.1630, ext. 5628

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Chef Sara Johannes started as a Theater Major at the University of Minnesota - Twin Cities, before a redirection ultimately led her to Saint Paul College for culinary school. Falling in love with food at a young age, she could always be found diligently listening to the cooking shows on PBS on Saturday mornings and was inspired by her Italian Grandmother’s cooking, who always let the season, mood, and occasion dictate their menu.

Chef Johannes served as executive chef for Wolfgang Puck’s Five Sixty restaurant in Dallas and WP24 in Los Angeles at the Ritz Carlton before heading back to Minneapolis. Upon arriving back in Minneapolis, she took on seven concepts at MSP Airport for OTG Management. Concepts were diverse, ranging from a French Bistro with a Raw Bar, an Asian Fusion restaurant featuring fresh sushi, handmade noodles and dim sum, to gourmet sandwiches at Andrew Zimmern’s airport outpost of Minibar. OTG afforded her the opportunity to represent them on Bravo’s Top Chef, New Orleans, Season 11. A year with Tim McKee working with Parasole Restaurants followed.

Chef Johannes is thrilled to be back at her alma mater Saint Paul College, teaching the profession she loves to future culinary professionals.

Chef Sean Jones

Chef Sean Jones


Culinary Arts

Phone: 651.846.1764

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Chef Sean Jones has been a member of the Culinary Arts Department at Saint Paul College since 2006. Chef Jones has taught courses in Culinary Foundations, Breakfast Cookery, Butchery and Charcuterie, Café Dining, Food, Beverage & Labor Cost Control, Artisan Cheese, Sanitation and Organic and Sustainable Foods. He enjoys teaching about the foundation of skills needed to grow in the industry. His favorite part about teaching is being able to watch each student’s passion for cuisine develop and grow, "There is nothing more rewarding than seeing a student’s dream of cooking professionally become a reality.”

Chef Jones started out in the kitchen at the age of 13 and worked his way up into the kitchens of several acclaimed restaurants in Milwaukee and Minneapolis. Career highlights include his time in Milwaukee working for the Bartolotta Restaurant Group, learning the techniques of Cucina Rustica under James Beard award winning Chefs Paul Bartolotta and Adam Siegel. In the Twin Cites he has worked at W.A. Frost Co., Vincent A Restaurant, Lucia Café and Wine Bar under James Beard Nominated Chef Lucia Watson, and as Chef de Cuisine at the Marsh in Minnetonka, an acclaimed spa and wellness center. He is a graduate of Saint Paul College Culinary Arts program and did his undergraduate work at the University of Wisconsin–Milwaukee.

His philosophy on food focuses on using local and artisan foods. Chef Jones has worked and volunteered with Gale Woods Farm, The Minnesota Project, Renewing the Countryside, and Slow Food Minnesota to promote the use of local foods in culinary education. He also volunteers his time at local farms and charity benefits, such as the Taste of the Nation.