Discover Our Story

learn a little ABOUT US

We are a group of creatives who love food, adult beverages and throwing parties.
We are passionate about where food comes from, learning about different cooking techniques and flavor combination, entertaining and design.  Our team is dedicated to continually learning to bring unique experiences. 

Brew restaurants mission is to create a company that people can have a career in the culinary arts. We focus on creating a collaborative environment where ideas are shared and passions can grow. Our career pathways allow many opportunities to grow with the company in all areas of culinary arts and hospitality management and our health and wellness program is a very important to us as we believe it is critical for everyone to be functioning at their best. 

These team philosophies help us to create the best experiences for our guests!

We are throwing a neighborhood party and you’re invited
The best neighborhood parties are those where the environment is warm and friendly, conversation is flowing, the food is amazing and your drink is always full.  That is the best way for us to describe how we hope you feel dining at any of the Brew Restaurant locations.  Each of our locations have a different vibe but we hope you leave each one  happier! 

We are community cheerleaders
We believe that the hospitality industry is an awesome platform to be community cheerleaders. To us, this means continually thinking of ways we can do good, give back and be enthusiastic and vocal supporters of our community! 

We love what we do, our team, our guests and the communities that we are part of! Thank you so much for coming along on our journey with us and joining our party!

learn a little ABOUT OUR TEAM

Britt Belquist

Owner + Director of Operations and
Lifestyle Branding

Britt has worked in numerous restaurants throughout the years and brings a wealth of knowledge on excellent customer service and restaurant operations. She is the culture keeper at Brew Restaurants and is constantly working on improving training, employee benefits and perks to help make Brew a company where people can have a career in the culinary arts.

Chad Terstriep

Owner + Director of Operations and
Lifestyle Branding

Chad will be joining the team to lead new merchandising efforts as well as the finance department. He has an MBA in finance and currently is also the President of a Health Care IT company. He really likes beer and food but absolutely love spreadsheets!

Shelby Terstriep

Owner + Director of Events, Sales and Marketing

Shelby grew up with a theater director mother doing events and selling ads since she was 9 year old. She is an oncologist (with an added specialty of Culinary Medicine–believing that food is medicine) by day and restaurant owner by night and has started and leads the sales and event team and marketing strategy.

Blake Minge

District Kitchen Manager of Brew Restaurants

Blake was born into the restaurant industry, his father owned and operated several lakes-area restaurants. Blake grew up learning from him and was cooking as soon as he could reach the counter. When his father passed away unexpectedly, Blake took ownership & management and kept a successful restaurant going and grew the events center & started his own catering company. After 5 years of grinding it mostly by himself, the opportunity presented for Blake to sell his business and in August of 2020 it was official. Blake’s love and passion for the culinary industry got in the way of his dreams for an early retirement and he found himself working with Brew Restaurants more weekends than not. He is passionate about all things restaurant and catering related and can create a spreadsheet and BEO faster than anyone you know.

Alex Belquist

Owner + Director of Culinary Operations

While playing football at NDSU he worked at Labby’s Bar and Grill and realized that the food industry was a perfect industry to combine his love for business and also his creativity. He likens the kitchen to the football field. . a high stress environment with the same adrenaline rush as being on the field in a big game. He attended Cordon Bleu Culinary School in Minneapolis but calls himself a “culinary school dropout” as he quickly learned his heart was in creating successful restaurants and menus that combines chef-driven with approachability rather than just cooking. He’s a creative who dreams big and can out-karaoke anyone.