A Team Dedicated to Your Dining Experience
At ninetwentyfive, we take just as much pride in our hand-selected staff as we do our décor and our food. From the time you are greeted at the host stand to when the valet pulls your car around, we do everything we can to ensure your complete dining experience exceeds your expectations. That requires the best people delivering the best service and the very best experience for you – our guest.
Chef Cataldo joined the ninetwentyfive team in November of 2017, recently stepping into the role of Executive Chef in January 2019. He creates and serves dishes inspired by and sourced from the bounty of our local Midwest cuisine.
Helen Ann Olson
Food & Beverage Director
Her experience includes both front and back of house operations, and she successfully opened a new concept restaurant during her eight years on the Landry's management team at M&S Grill and McCormick & Schmick's in downtown Minneapolis. She has landed broadcast coverage in the local community, appearing on Cooking with WCCO where she recently shared tips on pairing seafood with wine. Helen Ann spends her free time with her husband Russ, their two cats, and enjoys travel, fishing, and spending time in her garden.
Helen is an advocate for the ``Farm to Table`` model and brings her expertise in maximizing the guest experience.
Food & Beverage Manager
William’s passion to provide the best customer experience caused him to seek out a culinary degree from Le Cordon Bleu graduating “President’s Club” in 2012. He is an experienced leader and trainer with a desire to bring out the best in his team and provide an overwhelming experience for his guests.
William’s off duty hobbies consist of riding his motorcycle in the summer and snowboarding in the winter. William’s favorite quote comes from the book “Setting the Table” by Danny Meyer, “As a baby we receive the first form of hospitality which are the first four gifts of life: eye contact, a smile, a hug and some food”.
Food & Beverage Manager
David has conducted wine training and program consulting for multiple restaurants in the Twin Cities, including Lyn 65 and Popul Vuh. The combination of his solid working relationships with various auction houses in California, New York, and Chicago and his proficiency in the field have resulted in a roster of clients who seek him out for his expertise in private cellar management and valuation.
David is a Certified Sommelier by the Court of Master Sommeliers, having passed the Certified exam (level 2) in May of 2017
David’s personal philosophy is that food and wine are meant for each other, and that wine’s greatest strength is its ability to bring people together.