Wood Fired Pizzas, Plates, Pints


Meet The Chef


Executive Chef Andy Vyskocil

Andy is driven by his intense passion for culinary excellence. Combining high-quality, seasonal ingredients with outstanding technique, he specializes in creating handcrafted small plates that deliver big, bold flavors.

A graduate of Le Cordon Bleu in Mendota Heights, MN, Andy complemented his formal culinary training with 10 years of professional restaurant experience as a chef and culinary team lead. It was during this time that he developed an appreciation for artistic innovation and global influences, notably Spanish, Thai and Italian cuisine, as well as regional American favorites.

Prior to joining the staff at Rival House, he served as head chef at the Bradstreet Crafthouse Restaurant. Located in the acclaimed Graves 601 Hotel in downtown Minneapolis, Andy redesigned the entire Bradstreet menu in 2011 to feature “cocktail friendly” sandwiches and small bites that pair well with the restaurant’s craft brews and signature drinks.

It is this attention to detail and a desire to deliver an exemplary dining experience that chef Andy Vyskocil proudly brings across the river to St. Paul’s Rival House Sporting Parlour.