Heidi Hanson

The Climb

Hospitality work often rewards the people who can keep moving across rooms, calendars, and expectations without losing the thread. Heidi Hanson’s path through Burnsville High School, the University of Wisconsin-Stout (2000), and Indiana Wesleyan University led into that discipline early, with Hyatt Hotels Corporation shaping her first long stretch as Convention Services Manager from 2000–2005. The role sits at the intersection of scheduling, guest flow, and service coordination, and it asks for the sort of steadiness that can hold a busy operation together. Sales and property roles added another layer of range to Hanson’s record. At Temperence Management Company, LLC, she worked as Property Manager from 2005–2006, then moved into Sr. Group Sales Manager work at Graves Hospitality from 2006–2010. By the time she reached Grand View Lodge as Metro Area Sales Manager from 2010–2020, she had spent a decade building fluency in hospitality operations and client-facing strategy. In parallel, her work as owner and sales at Junior's Taphouse and Restaurant/Pairfection Catering (2012–2022) placed her on both sides of the business: the public-facing offer and the operational decisions behind it. Her current portfolio reaches across production, events, and logistics. Hanson is producer of Chefs A’Field, owner and events of Swinging Bridge Brewery (since 2020), and Logistics Manager of NORTH SHORE WASTE LLC (since 2023). Read together, those roles point to a working style built around timing, coordination, and the management of moving parts rather than a single fixed lane.

Today

Production work on Chefs A’Field keeps Hanson close to culinary process, and her own words show a cook who values adjustment over strict adherence. Hanson has described her kitchen style this way: “I’m always with all these chefs who give us their recipes, but I can’t follow a recipe. I’m good at making things up, adding my own twist.” The line fits a working method that treats structure as a starting point and improvisation as part of the craft. Her preference for direct heat is just as plainspoken. Hanson says: “I love to cook whole fish on the barbecue, especially if it’s from the Pacific Northwest.” The method is simple, the subject specific, and the result depends on restraint more than embellishment. It points to a cook who reads ingredients for what they are and trusts fire to do its work.

In Their Words “I’m always with all these chefs who give us their recipes, but I can’t follow a recipe. I’m good at making things up, adding my own twist.” “I love to cook whole fish on the barbecue, especially if it’s from the Pacific Northwest.”

Career - Producer — Chefs A’Field - Owner and Events — Swinging Bridge Brewery (2020–present) - Logistics Manager — NORTH SHORE WASTE LLC (2023–present) - Convention Services Manager — Hyatt Hotels Corporation (2000–2005) - Property Manager — Temperence Management Company, LLC (2005–2006) - Sr. Group Sales Manager — Graves Hospitality (2006–2010) - Metro Area Sales Manager — Grand View Lodge (2010–2020) - Owner and Sales — Junior's Taphouse and Restaurant/Pairfection Catering (2012–2022) Education: Burnsville High School; University of Wisconsin-Stout; Indiana Wesleyan University; Florida State University

Recognition

No major awards appear in her career milestones.

FAQ What is Heidi Hanson's current role? As of 2026, Heidi Hanson is Producer. Where did Heidi Hanson train or study? Heidi Hanson trained at Burnsville High School and University of Wisconsin-Stout.