In the heart of the Twin Cities, where the grit of the Midwest meets a growing global sophistication, David Fhima stands as a culinary bridge. A man whose life story reads like a spice map—born in Morocco to a Spanish-Jewish mother and a Sicilian-Catholic father—Fhima has spent over three decades perfecting the art of the meal. Whether he is overseeing the high-stakes, high-volume dining at the Target Center or crafting intimate, technique-driven plates at Maison Margaux, his philosophy remains rooted in a 130-year-old sourdough starter and a relentless commitment to local soul.
I sat down with the chef to discuss the evolution of Minneapolis dining, the “secret menu” items favored by NBA stars, and why simplicity is the ultimate luxury for a man who feeds thousands.
Q&A With David Fhima
Balancing the high-octane energy of a professional sports arena with the meticulous elegance of a white-tablecloth dining room requires more than just culinary skill; it requires a distinct vision for the future of hospitality. Fhima’s work at the Target Center has redefined what fans expect from their game-day experience, proving that local soul and gourmet standards can thrive even at a massive scale. In the following conversation, Fhima opens up about the logistical hurdles of stadium dining, the 130-year-old family legacy that anchors his kitchens, and why he believes Minneapolis has finally earned its seat at the head of the national table.
Brandon “Scoop B” Robinson: You’ve shifted the paradigm of stadium food toward gourmet dining. What was the biggest hurdle in convincing fans to embrace elevated options over traditional concessions?
David Fhima: Honestly, the fans didn’t need much convincing. They embraced the shift from “standard stadium fare” to elevated dining right away. Stadium pricing was already high for food that wasn’t exactly world-class, so there was no sticker shock when quality finally caught up with the cost. The transition felt natural because the appetite for better food was already there.
Brandon “Scoop B” Robinson: How do you manage to maintain the integrity and authenticity of locally-inspired dishes when you’re serving them at such a massive scale?
David Fhima: We’re fortunate to have an incredible network of local purveyors throughout Minnesota and the five-state region. Add to that the deep pool of talented chefs and restaurants willing to collaborate, and preserving authenticity becomes non-negotiable and achievable. Every season, every game, maintaining the integrity of the food is the priority, and we’ve proven we can do it consistently.
Brandon “Scoop B” Robinson: When selecting local vendors for the Target Center, what is your process for ensuring they fit the “authenticity” of your vision?
David Fhima: Over the years, we’ve built relationships with local farmers, specialty producers, and even beekeepers! The process is intentionally simple in that they bring us products to evaluate and our chefs test them for quality and authenticity. We also ensure pricing aligns with our program guidelines, and if the product delivers on integrity and fits our standards, we move forward because it really is that straightforward.
Brandon “Scoop B” Robinson: Do you collaborate with the athletes, coaches, or trainers to tailor menus to their performance needs?
David Fhima: We’ve collaborated with Timberwolves athletes, coaches, and trainers in the past, though we aren’t doing so currently. While we have individuals that we work with upon request, we are currently working with the entire team and staff of the Chicago Bears. That is a big endeavor, and we have found great results over the last two years, so we are looking forward to a long-lasting relationship with that amazing organization. Additionally, many players and coaches dine at our restaurants regularly, and some dishes like “The Pat Bev” have become part of an unofficial, growing “secret menu.” IFKYK.
Brandon “Scoop B” Robinson: How does your personal heritage influence the menus at Fhima’s and Maison Margaux?
David Fhima: Constantly! With a Spanish/Jewish mother and a Sicilian/Catholic father, raised in Morocco, and educated around the world from the age of seven, my influences are endless. French technique forms the backbone, but Mediterranean and Moroccan flavors shape everything I do and that evolution never stops.
Brandon “Scoop B” Robinson: At Mother Dough, you emphasize controlling every element of the bread. Why is that specific component so vital to the dining experience?
David Fhima: The beginning of the meal sets the tone, and for us, that makes the bread essential. Our sourdough starter comes from my great, great, great grandmother—it’s 130 years old and traveled with me on my first flight to the U.S. We don’t outsource anything, from our bread and our sauces to even our ketchup or pasta, because full control over every component is imperative if you want to create a truly great dish.
Brandon “Scoop B” Robinson: What is the inspiration behind Artisans & Spice, and how does that concept differ from your more formal dining rooms?
David Fhima: Artisans & Spice is our catering arm, and the name and inspiration come from my lifelong love of global flavors and the idea that great catered food doesn’t need white tablecloths to be meaningful. It’s inspired by the markets I grew up around in Morocco, France, and the Middle East, where you smell spices before you ever see the food. The difference is freedom, because while everything is choreographed in my more formal dining rooms—from technique and pacing to service—Artisans & Spice is about approachability, warmth, and letting guests casually interact with bold flavors. It involves the same respect for ingredients, just with fewer rules, though the formal style is always available if needed!
Brandon “Scoop B” Robinson: From the arena to fine dining, you have a massive portfolio. What is your secret to maintaining consistent quality across such wildly different environments?
David Fhima: Systems and people are the secret, and always in that order. Creativity is important, but consistency lives in repetition, training, and trust. Whether it’s a 10-course tasting menu or feeding 18,000 people at a game, the fundamentals never change: sourcing matters, seasoning matters, and, most importantly, the guest experience matters. I spend a lot of time developing leaders who understand why we do things, not just how, and because our staff is aligned with this message, the environment almost takes care of itself.
Brandon “Scoop B” Robinson: You are a fixture in the Twin Cities culinary world. What is the one lesson you drill into your young line chefs before they are ready to lead their own kitchens?
David Fhima: Ego is the enemy of excellence. Technique will come, speed will come, and recognition will come, but humility must be there from day one until the last day. I tell them that their job is to make everyone around them better, because if your dishwasher hates coming to work, your kitchen will never succeed. Leadership in a kitchen is about service, not authority.
Brandon “Scoop B” Robinson: How have you seen the Minneapolis food scene change over the last decade, and what role do you think your restaurants play in its national reputation?
David Fhima: I’ve had restaurants in Minneapolis for over 30 years, and while the last decade has seen truly exponential growth, that success didn’t happen overnight. It was built on the work of the chefs who spent the previous 25 to 30 years in the trenches introducing new ideas, educating palates, taking risks, and putting themselves out there with innovative food long before it was fashionable. Today, Minneapolis cooks from a place of identity—local, thoughtful, and unapologetically Midwestern. I believe my restaurants, along with many others, have helped demonstrate that this market can support refinement, variety, and scale all at once while proving you can operate at a sophisticated level without losing soul.
Brandon “Scoop B” Robinson: Balancing the high cost of local, sustainable ingredients with the business reality of large-scale operations is difficult. How do you make that math work without compromising your values?
David Fhima: You must be disciplined and honest because sustainability isn’t just romantic, it’s strategic. We build menus that respect seasonality, reduce waste aggressively, and use whole animals and whole products, which sometimes means that not only is the steak the hero, but the braise or the broth is as well. You also build deep relationships with producers so you’re partners rather than just buyers. The math works when values drive decisions, and since we worked with organic and honest ingredients before it was trendy, this is truly the only way I’ve ever cooked.
Brandon “Scoop B” Robinson: If you had to create a Minnesota-themed gourmet hot dog for a Timberwolves playoff game right now, what would be the three key toppings?
David Fhima: That’s easy; I would start with a wild rice–infused brat-style dog as the base and top it with pickled mustard seeds with local honey. To finish it off, I would add a smoked walleye mousse or, if we’re really pushing it, a smoked lake trout, creating a dish that is Minnesota comfort elevated enough to feel special in a playoff atmosphere.
Brandon “Scoop B” Robinson: When you finally get home after a long night at the restaurant or a double-header at the arena, what is the one simple meal you make for yourself?
David Fhima: Most days, I don’t really eat until I get home. I’m tasting throughout the day at the arena or on the line, but it’s never an actual meal. When I walk through the door, my wife makes dinner because even now that the kids are grown, she knows exactly what I like and understands the balance and comfort I need. On the rare occasions when she’s out of town, I’ll keep it simple by making a good omelet like the final scene in Big Night—just eggs, a little olive oil, and maybe some herbs—or I’ll just have a great pizza. After a night of complexity, that kind of simplicity is the real luxury.
Brandon “Scoop B” Robinson: Of all the roles you play—Executive Chef, baker, business owner, community leader—which one gives you the most personal “fuel” at the end of the day?
David Fhima: It is always being a mentor. Seeing someone grow from an uncertain line cook to a confident leader never gets old. Restaurants come and go and menus change, but people carry what you teach them for life, and knowing I played a small role in that is what keeps me energized even after the longest days. I am a teacher and a storyteller, and I find peace in helping others reach their highest potential, whether they get there the easy way or the hard way.
The Wrap Up
In an industry often obsessed with the “new,” David Fhima’s success is a testament to the power of the “enduring.” By combining the discipline of French technique with the warmth of his Mediterranean roots, he has managed to do the impossible: make stadium food feel intimate and fine dining feel like home. Fhima isn’t just serving meals; he is building a legacy of mentorship and community that will outlast any seasonal menu. As the Twin Cities continue to rise on the national stage, it is clear that Fhima’s steady hand—and his 130-year-old starter—will continue to be the secret ingredients behind the region’s culinary boom.
