meet the team.

COBALT SMOKE & SEA BIOS

 
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“Sourcing, creating and preparing daily, seasonal recipes is our culinary cornerstone and inspiration”.


 
 
 
BERNADETTE FAASEN, OWNER OPERATOR

BERNADETTE FAASEN, OWNER OPERATOR

 
 

Owner Bernadette Faasen opened her second restaurant, Cobalt Smoke & Sea, in early 2019, in Creve Coeur, MO, an area better known for food chains than food destinations. But she envisioned something unparalleled: a destination where guests could find ambiance, extraordinary menus and attention to detail from people, and with people, who make it special.

Bernadette’s dedication to her craft was honed at Woodsmoke BBQ in Ellisville, MO, where specialties such as smoked meats and Seafood Boilers were perfected; where customers became friends; and where many local fundraisers were held. But in 2018, it was time to hang up the BBQ apron to offer a new kind of dining experience. Her desire to serve unique dishes with a welcome spirit springs from her ties to family, past and present. Bernadette is married and a mother to three boys, who are the motivation for her hard work and success. In fact, the boys may be seen at Cobalt, alongside Bernadette, learning the family business and making guests feel right at home.

Cobalt Smoke & Sea is a labor of love that will exceed every expectation that guests have about what a great meal should be.

 
 
 
JOE STAMER, EXECUTIVE CHEF

JOE STAMER, EXECUTIVE CHEF

 
 

Executive Chef Joe Stamer comes to Cobalt Smoke & Sea fresh off the Chef de Cuisine role at critically-acclaimed Edibles & Essentials Market and Café in St. Louis Hills. His culinary style and professional vision paired perfectly with Bernadette’s vision for Cobalt and, together, they’re working to bring the full dining experience to life.

Joe’s career as a chef began in 2005 in NYC, where he enjoyed, and indulged in, the Puerto Rican home cooking of nationally-renowned Chef Maria Mercedes Grubb. Her food was a transformative experience and an influence that would change the course of Joe’s life.

Returning home to St. Louis, Joe earned his culinary degree at L’Ecole Culinaire where he studied under the tutelage of STL owner/chefs Ben Welch, Marco Sanfilippo, Marie-Anne Velasco, and his friend and mentor, Matt Borchardt.

He refined his palate and honed his chef skills at well-known STL restaurants: Sidney Street Café, Onesto Pizza & Trattoria, Balaban’s and Edibles & Essentials Market and Café.

Joe describes his style as a blend of simplicity and sophistication. “Good food starts with the best ingredients you can source. Develop clean flavors with an elegant, aromatic presentation, and always be working to satisfy your guests.”