About Us
Gerver and I grew up in large, corporate hospitality companies where we learned a lot about running a business and delivering a reliable guest experience. We are proud to have been part of the team that reinvigorated Mason Jar Kitchen & Bar (formerly, The Mason Jar)—transforming it into one of the most successful Twin Cities restaurants south of the river.
Now as co-owners of MJK&B, we have the opportunity to express our creativity while setting culinary and service standards that never would be achievable in a corporate chain. We firmly believe that people in our community should not need to head north on I-35 in order to enjoy a great meal and friendly, attentive service. The next time you’re in the restaurant, don’t hesitate to let either of us know how we’re doing with respect to that goal.
— Mike LaGuire
Mike LaGuire - Co-Owner & General Manager
I’ve been part of the Mason Jar Kitchen & Bar team since 2018, but my connection to this place started long before that—I actually grew up just across the street and graduated from Henry Sibley (now called Two Rivers High School). Back then, Mason Jar was a Snyder’s Drug Store, and I never could’ve imagined I’d end up running a restaurant here one day.
Independent restaurants have always held a special place in my heart. There’s an energy and authenticity you just don’t find in a chain. I love the sense of community, the creativity, and the relationships that form between the team and our guests—it’s what makes this work so meaningful.
I’m a naturally social person, and I love bringing people together—so it’s no surprise that hosting events has become a big part of what we do here. Whether it’s a wine dinner, weekend brunch, or Oktoberfest, our team takes pride in creating experiences that go beyond just a meal.
Outside the restaurant, I’m usually planning my next trip. Travel has been a lifelong passion of mine, and I’ve visited six continents so far (Antarctica is on the short list—my final continent). Lately, I’ve been especially drawn to South America—for the food, the people, the incredible natural beauty, and of course, the wine—especially a great Malbec. I’ve even had the chance to visit some of the wineries we feature on our wine list, which makes sharing them with guests even more meaningful.
Before I was in restaurants, I earned a degree in Geography—and yes, I still geek out over maps.
Also, that French Bulldog you may have seen in some of our marketing photos? That’s Zoe—my sidekick and constant companion. And as for guilty pleasures… just hand me a jar of Nutella and a spoon and I’m good to go.
Nick Jones - Executive Sous Chef
One of my earliest food memories is waking up on weekends to the smell of bacon and coming downstairs to find my dad making breakfast. I loved hearing the sizzle of the frying pan while I waited, sometimes patientl, for breakfast to hit the table. Looking back, those mornings are probably where my love of cooking first started.
My first restaurant job was at Potbelly Sandwich Shop when I was 15. I had to memorize the entire menu and learn how to build every sandwich and salad. It was my first experience working on a food line, serving guests, and cooking for people outside my own family, and I knew pretty quickly that the restaurant industry was where I wanted to be.
A few years later, I worked at a taco shop, and that's where my creativity really took off. I realized how much variety you can create with a few simple ingredients, and Mexican cuisine has been my favorite ever since. If you asked my family and friends what I cook best, they'd probably all say tacos. My go-to meal is an al pastor burrito loaded with toppings, spicy salsa verde, and a Diet Coke over ice.
I joined Mason Jar Kitchen & Bar in June 2026 and have really enjoyed getting to know the team. The variety of the menu, the catering, private events, and constantly changing features keep every day interesting. I'm excited to continue working alongside Executive Chef and Co-Owner Gerver Blanco, continue developing as a chef, and help deliver the high standards and great food our guests expect.
One thing that's important to me is keeping a clean, organized kitchen. When everything is in its place, the team can work efficiently, communicate better, and stay focused on putting out great food.
Outside of work, you'll usually find me in the gym or spending time outside, especially by the pool after a workout. I also enjoy cooking at home and meal-prepping for the week. Since recently moving to Shakopee, I've been checking out local restaurants and bars and seeing which ones become my new favorites.
Gerver Blanco - Co-Owner & Executive Chef
I’ve been with Mason Jar Kitchen & Bar since 2014, but my journey in food started way back in 1997 when I worked as a dishwasher at a Marriott. Within a year, I moved up to banquet sous chef, and two years after that, I was executive sous chef.
The reason I found Mason Jar is actually because of my wife, Blanca—who’s now our pastry chef. She loved the cupcakes here and encouraged me to apply.
When I started, I had just a few days to create a whole new menu from scratch. It was a challenge, but some of those early dishes like the Tater Tot Hotdish, 10,000 Lakes Chicken Pot Pie, wild rice soup, and salmon are still on the menu today. My team at Mason Jar especially loves it when I make pupusas as a special treat—after all, I’m originally from El Salvador and love bringing a taste of home to the kitchen.
Before Mason Jar, I spent years in corporate hotel kitchens, but I really enjoy the freedom that comes with running an independent restaurant. There’s more room for creativity and putting your heart into every dish.
When I’m not cooking, I’m usually out watching my kids play sports—Landon on the soccer field and Maddison wrestling—or just spending time with my wife Blanca and our son Keven. I like to drive when we travel because it gives us more time together as a family in the car.
And yes, I have a guilty pleasure: Taco Bell.
Ashley Wadleigh - Front of House Manager
Some of my favorite food memories are the Sunday dinners my parents hosted every week. Our table was always filled with family, friends, and people they met through church or the community who could use a good meal and a welcoming place to gather. Those dinners became legendary, and people still talk about them years later. Although the tradition slowed as my father’s health declined, we brought everyone together for one final Sunday dinner at his celebration of life—a meaningful way to honor him and the sense of fellowship he created around the table.
I grew up helping my parents prepare those Sunday dinners and our holiday meals, but my first restaurant job came when I was 14 at a small mom-and-pop pizza place. I took takeout orders and immediately fell in love with the smells, sounds, and wonderful chaos of a family restaurant.
I joined Mason Jar Kitchen & Bar in April 2026. As a manager, I’m focused on hiring and developing employees, supporting the team, and helping uphold the high service standards already in place. It’s especially rewarding to see those standards come to life when the restaurant is busy, everyone finds their rhythm, and the team works together to make the shift flow smoothly while delivering great service.
One of my favorite things is seeing a familiar face walk through the door and being able to greet a guest by name. It also feels great when guests go out of their way to praise a member of our staff or tell us how much they appreciated the service they received.
Outside of work, much of my time is spent supporting my two daughters in competitive cheer. That means plenty of competitions, volunteering, and fundraising, but I love helping them pursue a sport they’re passionate about. I also enjoy spending time with my best friend—my awesome husband. We love trying new restaurants and playing old-school video games at home.
As for my own favorites, Diet Coke is my caffeine of choice, and I’ll happily eat potatoes prepared just about any way—baked, mashed, au gratin, or fried. At home, my family especially loves my Italian beef sandwiches and cheesy potato casserole. Whenever I make either one, I know better than to count on leftovers.
This place wouldn’t be what it is without you.
I grew up just across the street, and Gerver has spent decades in kitchens, bringing his creativity, experience, and his own story to every dish. What we’ve built here has always been personal to us.
Over time, it’s become something even more meaningful because of the people who walk through our doors. The familiar faces at the bar, the shared meals, the conversations—it’s those moments that have shaped this place into what it is today.
Thank you for being part of it. We can’t wait to have you in next time.
Mike LaGuire - Co-Owner & General Manager