The Landmark Bistro has an expert staff of chefs, servers, bartenders, hosts and hostesses, all trained to provide one of the best dining experiences in the Midwest. New Landmark staff members spend weeks training themselves in every culinary detail — from learning about exotic foods to how to set a table correctly.

Management Team

Jackie Tentinger — General Manager

“I had a ‘Leave It To Beaver’ type of childhood” says Jackie of her childhood in Slayton, Minnesota. Growing up with a twin sister and two younger brothers, the Tentinger family is still very close. “My sister and I did everything together… school, sports, friends, college and even jobs - between us, we’ve managed seven restaurants.” Jackie credits her father for her work ethic. “I have never met a harder worker than my father, nor a more giving person than my mother. They are the reason why I go above and beyond for my guests.”

Jackie began her restaurant career at the Shady Drive-In, a small malt shop in Slayton, when she was 14 years old, and by age 16 she was the manager. At age 18, Jackie was well entrenched in the restaurant world, when she became the kitchen manager at Key Largo, a busy resort restaurant serving up to 500 guests a night. By age 22, Jackie became Key Largo’s General Manager. “It was Ron Johnanning, the owner of Key Largo who helped develop my passion for the business. That’s why I decided to go to school for Business Economics.”

After traveling extensively throughout the US, Jackie returned to Slayton where she and her fiance Aaron raise their son Anikan. Jackie’s extended family live close-by. “Family life is very important to me. I want my children to have the same experience I did in this community. I’m happy to be back in southwest Minnesota.”

In addition to her career at the Landmark Bistro and her family commitments, Jackie gives back to the community, serving as president of the Currie Town and Country Organization.

Elizabeth Lindemer — Head Chef

“To me, food has been second nature, similar to speaking English. I began cooking at the age of seven when I made my first soup from scratch, by myself! While most children were watching cartoons I would occupying my television time with PBS’s cooking shows, such as the Galloping Gourmet and, my favorite, Yan Can Cook. Years later I would have an opportunity to assist Martin Yan in a cooking class he held! My father would then bring me to the store to pick up the ingredients so that I could make my newly learned creations for our family and friends. ”

“After working at several different restaurants, including the Golden Truffle, in Costa Mesa, C.A., I decided to get much more serious about my enthusiasm for food. So in 2007 I began attending school in Minneapolis, at the Art Institute International, Minnesota. While in school I also worked for the 2007 and 2008 James Beard nominated, and 2009 James Beard Award winning chef, Tim McKee. I was fortunate to work for him at both his Spanish tapas restaurant, Solera, and his French Mediterranean restaurant, La Belle Vie. While not attending school or working I would find time to volunteer for functions that would benefit Share Our Strength.”

“Through my life I have grown to have a deep appreciation for beautifully prepared food, as well as a sustainable and environmentally friendly source food. I work hard to find items for our menu that reflect our surrounding communities, such as bison from Double Cross Farm, right here in Marshall, to our trout from Star Prairie Farm in Hudson, WI. We are currently in the process of planting a small garden on site which our cooks and I will maintain and use as often as possible! ”