"It's such a blessing, the way Scott and Stephanie let me run the kitchen unbridled."

A 1985 graduate of the New England Culinary Institute, Roger Van Sant of Sully is the chef at Bos Landen's Grille on the Green restaurant. Van Sant brings 27 years of culinary experience to the kitchen, and having held about 35 jobs in the industry, feels like he has finally arrived - that is, at the point and place both professionally and personally where he wants to be. "I don't want to move to Des Moines. I have the opportunity to do what I want right here!" he says.

That's good news for Bos Landen owner Scott Reuter, who says "Roger came to us unexpectedly, but he was the biggest piece of the puzzle that was missing. His creativity and experience are exactly what Bos Landen and Pella need."

From his first job running a restaurant in Vermont, he went to a restaurant in St. Croix, U.S. Virgin Islands. "I was there from 1991-1997," he said. "There were no hurricanes while I worked in that restaurant. I branched out and bought my own, and we had two hurricanes in fourteen days!"

He toughed it out for a while, but moved on to Chef Allen's in Miami. Allen Susser was one of Florida's favorite, most successful and most influential chefs, and was a mentor to Van Sant. "He was a calm, stable force in the industry who helped me look at this business and realize the rewards to be gained," Van Sant said. Eventually, he went back to the Caribbean, this time to Tortola in the British Virgin Islands, from there to Mesa, near Phoenix, where he opened EJ's Steakhouse. "I was there two years. When the Cubs were there for spring training, it was great. When the Snow Birds left, though, so did business."

He returned to Sully for his 35th high school reunion, for which, incidentally, he gladly showcased his talents by cooking the entire meal. That reunion led him to the Linden House. He moved back to Sully worked a year and a half at Linden, then came to Bos Landen in March, 2010.

"It's really satisfying working here with Scott and Stephanie (Reuter)," he said. "I'd say this is one of the top three jobs I've ever had. They are involved. We listen to each other. We can compromise. When I first came, I understood that golf came first. It's their first line of business. But my priority is to make food as much a priority as golf."

Working together, that's happening. Reuter and Van Sant will both say the revenue generated from golf and that generated from the restaurant are on a par. They believe they can stay open through the winter, that the restaurant is stable, and the seasonal changes for golf won't affect the restaurant.

"I can only do as good as my staff," Roger said. He worked full-time from March right through until he had staff in place. "Our efforts are paying off - that's what gives me energy. And it's such a blessing, the way Scott and Stephanie let me run the kitchen unbridled." He tells his staff that people patronize a restaurant either because they feel at home there, or they get consistently quality food. He trains his staff to act professionally to achieve both.

Bos Landen also serves conferences and weddings, and that aspect of the business has grown to where they have to suggest alternate dates or turn people away. Van Sant sees unlimited potential for year-round business in the conference center.

While Bos Landen already offers lunches that can be either quick or casual, with gorgeous views, Van Sant's vision for the future includes providing a higher-quality dinner menu without losing any of the current customer base. He does offer Friday and Saturday evening dinner specials now, but would like the restaurant to be a "dinner destination."

"I'd like to offer better quality wine, have beer or wine dinners. I'd have complete appetizer and dessert menus, and feature a lot more local and Iowa products if I could. You have to look at your market niche, though, and plan accordingly." Van Sant says his specialties are desserts and baking, and he'd like to do more of each. (The chocolate brownie recipe currently on the menu and the only one receiving a thumbs-up from Scott, is that of his grandmother.)

In his spare time, Van Sant likes to garden, and provides tomatoes, peppers and herbs to Dennis Terlouw for Pella's Farmers Market. He brings the leftovers to the restaurant of course. He also golfs when he can, and tools around on his Honda 250. He admits to being a chocoholic, favoring all except milk chocolate. His favorite food, however, is veal sweet breads. He likes cooking so much he seldom eats out, but would like to try Splash, having heard about their quality seafood, or Sam and Gabe's.

"The best advertising is word of mouth," says Reuter, "and the word is out. Roger has turned the restaurant from the place people used to forget about, to the place that provides quality food and great customer service."

If you aren't already a regular, come see for yourself. Grille on the Green is open seven days a week, from 10-9 Monday through Saturday, and 10-6 on Sunday.

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