Charcuterie board with grapes, cured ham, cheese, bread, and herbs on a wooden table.
People dining inside a cozy restaurant through an open glass door, with indoor plants and warm string lights creating an inviting atmosphere.
Grilled red, yellow, and orange peppers and green beans on a woven wooden platter.
Two-tiered black serving stand with assorted sliced fruits, including kiwi, cherries, and grapes, placed on a table with a black and white pineapple-patterned tablecloth, surrounded by green tropical plants in an outdoor setting.
A woman with a headscarf smiling and holding a tray of tacos, with a brick wall and string lights in the background.

Building House of Gristle

House of Gristle was born from the hands, heart, and hunger of Chef Jametta Raspberry — a visionary who believes food is a form of storytelling, design is a language of care, and hospitality is a radical tool for human connection.

Rooted in the Twin Cities and shaped by years of experience in community-based food systems, private dining, catering, and cultural consulting, House of Gristle began as a whisper — a private chef service, a charcuterie board, a pop-up here and there.

But that whisper got louder. It turned into a movement.

Today, House of Gristle is a multidimensional culinary studio known for intentional dining experiences that blend bold flavors with lush aesthetics, and cultural confidence with deep hospitality. Whether it’s a multi-course dinner in a secret gallery, a vibey small-plate gathering, or a private in-home celebration — every detail is by design. Nothing is accidental. Everything is a conversation.

We don’t just feed people. We design energy.
We don't chase trends. We set the tone.

The future of House of Gristle is expansive.
We're building a brand that will evolve into multi-use spaces — from micro-hotels to curated lifestyle offerings — all rooted in what we’ve always done: creating spaces where people feel seen, held, and inspired to connect.

This is the house that flavor built.
You're invited in.