About

At the Turtle River Chophouse, we specialize in American cuisine with an Asian flair. We have a scratch kitchen, hand cutting all of our steaks, making ravioli fresh and procuring everything in house. We take pride in making upscale food in a fun, social atmosphere. Whether you are looking for a special dinner, an upbeat happy hour or simply a fresh meal, the Chophouse is for you.

Our Management Team

Colt Bergman | Chef / Kitchen Manager |

Colton Bergman is an Atlanta, Georgia native. He began his cooking career at age eighteen, working for Henry’s Louisiana Grill in Georgia. After three years of working every aspect of the restaurant, Colton found his passion in creating desserts and plate presentation: the combination of art and wonderful food! After leaving Henry’s, Colt had the opportunity to work in a myriad of restaurants including Smash Kitchen, Osteria Matone, The Spence, Lintons in the Garden, and most notably KR Steak Bar. Here he had the opportunity to work with Kevin Rathburn, winner of Iron Chef America.

Colt accredits his culinary experience to his multitude of teachers who welcomed him into their kitchens. Through masters such as Kevin Rathburn, Tom Catherall, Richard Blais, Linton Hopkins, and Jason Paolini, he learned different culinary techniques such as making fresh mozzarella, wood burning grills and ovens, and gastronomy.

Employment Opportunities

Server/Bartenders – If you are the best in your field and want to become part of our team creating tremendous food and experiences, email your resume to elizabeth.dpo@three-less-one.com.

Catering

If you are planning a summer wedding or any special event, check out our catering menu or we will work with you to create a great event.  The perfect gathering always begins with delicious food.

We offer great, made from scratch food to any location. Contact our Sales & Events Manager Isaac Welle with any questions or planning for your special event at isaac.welle@three-less-one.com

Location

468 Bemidji Rd NW
Bemidji, Minnesota 56601
(218) 586-5827

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