Mason Street Grill

Brent Davis serves as the Executive Chef for Bacchus – A Bartolotta Restaurant, located in the Cudahy Tower in downtown Milwaukee. Bacchus is among the most consistently praised restaurants in The Bartolotta Restaurants portfolio, largely due to a commitment to seasonal ingredients and a wine list that ranks among the most extensive in the city. Bacchus has been cited multiple times as one of the Milwaukee Journal Sentinel’s top restaurants in Milwaukee, as well as one of America’s Top 100 Wine Restaurants by Wine Enthusiast.

Chef Davis started working in restaurants at the age of 16 in the Fox Valley region of Wisconsin. He attended Fox Valley Technical College culinary school, and competed in ACF Culinary competitions, taking 1st place in state competitions. Brent honed his craft working in various restaurants from Oshkosh to Green Bay before starting at the Blind Horse Winery and Restaurant in Kohler, Wisconsin. During his time at the Blind Horse, Brent constructed menus emphasizing locally sourced products and using ingredients from the property’s garden. In 2022, Brent moved to Milwaukee and joined The Bartolotta Restaurants as Chef de Cuisine at Bacchus – A Bartolotta Restaurant where he continues to develop and push his culinary creativity. He was promoted to Executive Chef in 2025. In his free time, Brent enjoys playing guitar, listening to music and, appreciating artwork.

Chef Dan Jacobs is the head chef and co-owner of acclaimed Milwaukee, WI restaurants EsterEv, a globally inspired tasting menu concept, and Dandan, a modern Chinese-American concept with Midwest sensibility.

Jacobs and his business partner, Chef Dan Van Rite, are 5x James Beard Best Chef Midwest Semi-Finalists, and 2024 James Beard Best Chef Midwest Nominees, who extend their work far past the kitchen: Jacobs is an active member of the Independent Restaurant Coalition (IRC), was instrumental in the Restaurant Revitalization Fund’s $28.6B raise in 2021, and was one of four Americans to speak to President-Elect Biden on behalf of the independent restauranteurs. But his advocacy work doesn’t stop there – Dan is deeply involved in Main Street Alliance, World Central Kitchen, No Kid Hungry, and the James Beard Foundation’s Climate Solutions for Restaurant Survival Campaign.

The same year they opened DanDan and EsterEv, Jacobs was diagnosed with Kennedy’s Disease, a genetic neuromuscular ailment commonly mistaken for ALS. With a disease that often makes simple tasks like walking upstairs or chopping an onion feel like a massive undertaking, he is proud to run two standout restaurants and raise money for Kennedy’s Disease awareness ($90,000 and counting).

At EsterEv, guests can expect dishes that evoke nostalgia and joy like Ricotta Gnudi that reminds Jacobs of his Eastern European grandma’s slow-cooked pork ragu; a Butter Popcorn Macaron that takes you to the movies; a Baked Alaska that tastes like Fruity Pebbles; and, as always, globally inspired Pierogies and Dumplings. In summer 2024, Dan took runner-up on Season 21 of Top Chef, based in Wisconsin.

Chef Amanda Langler is Executive Chef of Bartolotta’s Lake Park Bistro, Milwaukee’s premier dining and special event destination located in a historic pavilion on Lake Michigan. A celebrated member of The Bartolotta Restaurants family since 2010, Chef Langler has served in multiple leadership roles within the company’s dining portfolio, including Executive Sous Chef roles at Lake Park Bistro and Bacchus – A Bartolotta Restaurant.

For nearly five years, she served as Executive Chef of Mr. B’s – A Bartolotta Steakhouse, helping the restaurant maintain its status as “One of America’s Top Steakhouses” – an honor bestowed by The Daily Meal. Chef Langler has also served in the kitchens of Joey Gerard’s – A Bartolotta Supper Club, The Rumpus Room – A Bartolotta Gastropub, and Harbor House. Chef Langler holds an Associate of Science degree in Culinary Arts and Chef Training from Kendall College, and a Bachelor of Arts in Mathematics from the University of Wisconsin, Madison.

Chef Gregory León was born in Tulsa, OK, and raised in Venezuela, where his family built a life centered around the kitchen table. In 1989, they returned to Oklahoma, and by 1994, Gregory moved to San Francisco to pursue a culinary career. He spent 18 years cooking at restaurants like Poesia, Mirtille, and Horatius, while deepening his love for Iberian Peninsulas cuisine through travel and work in Spain and Portugal.

In 2012, Gregory arrived in Milwaukee, launching Amilinda as a pop-up in 2013 before opening its brick-and-mortar location in 2015. The restaurant quickly gained acclaim, earning three stars from the Milwaukee Journal Sentinel and a spot on Thrillist’s 21 Best New Restaurants in America. Amilinda has been recognized as one of Milwaukee’s quintessential restaurants and a fixture on Eater’s must-visit list for nearly a decade.

Chef Gregory has been a James Beard Award finalist for Best Chef Midwest (2022, 2023) and a semifinalist for Outstanding Chef (2024, 2025). Beyond his restaurant, he is deeply committed to mentoring emerging chefs and cooks, providing opportunities for them to grow in the industry. Through Amilinda, he has helped launch the careers of numerous up-and-coming culinary talents. He also actively supports Vivent Health, HRC, and many other local and national organizations.

In 2019, he co-founded Tables Across Borders, a collaborative dining series that gives refugee chefs a platform to share their cuisine, with 100% of ticket sales going to the guest cooks. During the pandemic, he helped launch Hungry Hearts, a community-driven initiative that kept restaurants afloat while feeding those in need. To pay forward the support he’s received, Gregory regularly opens Amilinda’s doors to chefs hosting pop-ups, fostering a culture of inclusivity and collaboration in Milwaukee’s food scene.

A proud advocate for the LGBTQ+ community, Gregory uses his platform to elevate queer voices in the culinary world. Amilinda is designated as a safe space, where inclusivity is at the forefront, and he actively works to highlight and support LGBTQ+ chefs, restaurateurs, and food professionals.

With an ever-evolving menu and a deep passion for food and community, Chef Leon continues to leave a lasting impact on Milwaukee’s culinary landscape.

Adam Pawlak was born and raised in Milwaukee Wisconsin. Growing up in an Italian family jump started his love of food and cooking from a very young age. Adam has worked in restaurants all over the city, ranging from classic American, Italian, international, and world cuisine. His specialty is high-end Italian cuisine with a lot of French influences. Working in different cities and traveling often, Adam learned techniques and influences from around the country.

Working through the ranks early on, Adam has had every position in the restaurant industry to inevitably bring him to owning his popular fast casual pasta bar, Egg & Flour.

Born and raised in Milwaukee, Wisconsin, Chef Alexander Sazama brings over 18 years of culinary expertise to Benson’s Restaurant Group. Throughout his career, he has played a pivotal role in the concepting and opening of some of Milwaukee’s most beloved dining destinations, including The Bridgewater Modern Grill, The Edison, Onesto, Smoke Shack, and Blue Bat Kitchen.

Drawing inspiration from his extensive travels across the United States and Europe with his wife, Kim, Chef Sazama blends global flavors with local ingredients to create innovative, approachable dishes. His commitment to culinary excellence and his deep connection to Milwaukee’s dining scene make him a leader in the local food community.

James Beard award winning Chef Adam Siegel opened Lupi & Iris with his wife, Daria Aitken-Siegel in 2022. Together they have created a sophisticated dining destination that embodies their vision for excellence in fine cuisine, exceptional service and elevated design. In 2023, Lupi & Iris was one of 10 national finalists for best new restaurant in the United States by the James Beard Foundation.

Kevin Sloan has been the executive chef for the Pabst Theater Group for 14 years. Kevin and his team execute menus curated for the artists who play the stages for the six venues that the Pabst Theater Group books – Miller High Life Theatre, Riverside Theater, Pabst Theater, Turner Hall Ballroom, The Fitzgerald and Vivarium. Prior to his time with the Pabst Theater Group, Kevin was chef/owner of two celebrated Milwaukee restaurants. He started his career cooking in New Mexico while earning his culinary degree.