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.
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.
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