Meet the Team

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.

Daniel Cataldo

Daniel Cataldo

Executive Chef
Born and raised in the Midwest, Chef Daniel Cataldo’s passion for cooking began from the moment his mother let him in the kitchen. From his days of stealing peas from the family garden, the guiding principle behind Chef Cataldo’s dishes has remained simple, yet powerful: food is at its best when it’s organic, local and wild. Now with over 15 years of experience in the kitchen, his deep-rooted beliefs of old-world methods have helped shape his culinary career, beginning with an immense love for scratch cooking and extending to a passion for foraging, baking, fermenting and preservation. He has had the opportunity to work with some of Minnesota’s greatest local chefs, as well as some of the most talented chefs of our time.

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

Helen Ann Olson

Food & Beverage Director
Helen Ann Olson is a restaurateur with over 30 years' experience in the hospitality industry. After graduating from the University of Minnesota with a BA in Theater Arts, she launched her professional management career with the Bartmann Group where she most recently directed the daily operations as the general manager at Barbette, a staple in the Uptown community of Minneapolis.

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.

William Parker

William Parker

Food & Beverage Manager
William Parker is a 20+ year veteran of Management in Hospitality and Technology industries. William has held management positions in companies such as ITT Sheraton in Chicago, Illinois; Marriott Marquis and Helmsley Hotels in Atlanta Georgia. William has also held Management positions in Verizon Wireless which helped increase his skills in problem solving. He also has knowledge and experience in the private sector working as a Manager at Houston’s in Chicago and Crave restaurants in Minneapolis.

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”.

David Brost

David Brost

Food & Beverage Manager
David Brost has more than 15 years working in a multitude of roles in the food, beverage, and hospitality industry. He has extensive experience in the kitchen as a management level Chef, with a focus on savory, pastry, and baking arts. David has worked alongside some of the Twin Cities’ best wine and beverage professionals such as Nico Giraud, Brie Rolland, Remy Pettus, Morgan Hawley, and Steven Brown. His diverse experience in both the kitchen and front of house has translated to an exceptional aptitude for pairing wine with food.
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.