Meet Jeanie

Alright – so today we’ve got the honor of introducing you to Jeanie. We think you’ll enjoy our conversation, we’ve shared it below.

Jeanie , looking forward to learning from your journey. You’ve got an amazing story and before we dive into that, let’s start with an important building block. Where do you get your work ethic from?

I grew up on a small farm in Indiana, and work was a constant part of my life. My father was an engineer, but he also ran his family’s farm, so evenings after his day job and weekends were spent tending to the land. Some of my earliest memories are picking rocks, mowing the grass, and caring for our animals. As a child, it never felt like a burden, just a natural way of life. Looking back, I realize that these experiences shaped my understanding of the value of hard work and the importance of committing fully to the things you care about.

Thanks, so before we move on maybe you can share a bit more about yourself?

My husband and I own Bûcheron, a small neighborhood restaurant in Minneapolis focused on delicious French-American cuisine and gracious hospitality. We have both spent most of our 20+ year careers in fine dining, and Bûcheron is the first restaurant we have owned ourselves. We have two young boys, Jack (5) and George (2.5), and our goal in opening the restaurant was to create a balance between our family life and a career we love, while running the best restaurant we possibly could. We took the principles of our fine dining backgrounds and adapted them to a more casual environment, offering a range of experiences, from an easy weeknight dinner to a celebratory night out. In 2025, Bûcheron won the James Beard Award for Best New Restaurant, and we are incredibly proud of the joyful space we have created.

As a small restaurant owner, I wear many hats. I split the week with our GM, Tyler McLeod, and work service each Friday and Saturday night. I also manage HR, social media, marketing, and financial operations. My plate is full, but also incredibly exciting. I have loved learning the many facets of running a restaurant, and my passion for this business continues to grow with every new challenge and success.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

I would recommend that anyone at the beginning of their career set their goals incredibly high and strive to work for the very best people they can. Who do you truly admire in this industry? Who do you think does it better than anyone else? Find those people, and don’t be afraid to aim high to work with them. If you’re patient and persistent, someone will give you a chance, and if you start at the bottom and work your butt off, you will climb the ladder, no matter where you begin. In the early stages of your career, you’ll likely learn as much from observing what not to do as from what you should do—but that learning is just as important. Take it all in, and challenge yourself to stick it out when it gets hard. Grit is essential in this industry, and pushing through tough times rather than quitting will set you up for long-term success.

Maintaining high standards starts with setting them for yourself. I remind myself almost every day: the standard you walk past is the standard you keep. Do you pick up a piece of paper towel that fell in the bathroom as quickly as you would if it were in the dining room? Do you take the time to fully scrape a plate at the dish station, rather than leaving it for someone else? Excellence starts with you, at every level, and if you want to lead with high standards, you must live by them. Tell yourself that line over and over: The standard you walk past is the standard you keep.

Additionally, one of the most important skills I’ve learned is asking for help. There are countless things I don’t know, and many people who can do certain tasks far better than I can. I’m not an expert in nearly every aspect of my job, but I ask questions all the time. Seek out the experts and learn from them. If you’re too afraid to ask, you’ll never grow. At the same time, I make an effort to share the knowledge I’ve gained along the way. Supporting my community of restauranteurs is extremely important to me. I have had so many generous friends help me along the way, and in turn, I try to give back whenever I can and share the knowledge I have gained. It’s a tough business, and it’s so important that we lift each other up and support each other whenever we can.

Awesome, really appreciate you opening up with us today and before we close maybe you can share a book recommendation with us. Has there been a book that’s been impactful in your growth and development?

Brené Brown’s Dare to Lead is my all-time favorite leadership book. It has given me practical, easy-to-understand tools that I use every day.

A few key points:
Embrace vulnerability – This is essential for courageous leadership. It’s okay to admit when you don’t have all the answers. In fact, doing so builds trust, shows that you’re human, and invites collaboration.

Clear is kind – People often avoid giving feedback out of fear of conflict, but this only creates resentment and frustration. Being clear, in a respectful way, removes the anxiety of uncertainty and gives your team the chance to reach their full potential. If you feel frustrated with a team member, it’s important to address it directly and provide clear guidance so everyone knows what is expected.

Lead with empathy – You can hold high standards while leading with empathy; it’s all about how you approach it. When someone is struggling, start by understanding why. This builds trust and creates a space for support. By meeting team members where they are and providing a clear path for growth, you enable them to learn and develop in a way that feels encouraging and sustainable.

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Image Credits

Destiny Western, Eliesa Johnson

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