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212 1st Ave SW
Street level
Rochester, MN 55902

Creative Cuisine Company

Mike Currie and Jerry Zubay started in the restaurant business in the 1960s as entry level as one can get: They were both dishwashers. Today, they head up Creative Cuisine Companies, their homegrown corporation of five Rochester eating establishments that enjoy the reputation of being the best in town.

Mike and Jerry traveled to the east coast, the west coast, and many places in between, collecting ideas for a concept to build a restaurant of their own. The pair started out by opening The Bank Restaurant in downtown Rochester in 1978. The Bank was a formal dining establishment fashioned after the ever-popular Broker restaurant located in Denver, Co. It was wildly popular. Newt’s bar was opened upstairs in 1980, offering burgers and beer with a smile (some even call it the "Cheers" of Rochester!)

In 1982, Mike and Jerry felt Rochester needed a more casual dining place. They re-vamped the Bank into Henry Wellington, which became a household name in Rochester, and also around the world with their many loyal transient guests. In 1994, Mike and Jerry had a desire to grow their operation, so they bought two more downtown restaurants. Instilling their philosophy of providing high quality food and service, in an engaging environment, both places are now top restaurants to dine at in Rochester: The Broadstreet Café and The Redwood Room.

In the spring of 2002, the pair answered yet another call for the downtown area, and opened a totally different type of place, JP Zubay and Co. City Market, a New York style deli and market. In 2003, they updated Henry Wellington into the quaint, metropolitan City Café, which offers New American Cuisine and the best al fresco dining in town.

Aside from their established businesses, Mike and Jerry have done consulting work for Walt Disney World foodservice and many others. They continue to give back to their community through many local charities. Their dedication to high quality food, great service, and outstanding dining environments, along with their trend-setting abilities, sets them apart in the food service industry. Even though they have over 70 years of combined experience, they still don’t mind helping do the dishes.