Mason Street Grill

Zachary Baker is the chef and co-owner of Ca'Lucchenzo, a seasonal Italian restaurant with an ever-changing menu in Wauwatosa, Wisconsin. Chef Zak has worked with some amazing chefs in Italy over the last decade. But, of all of the delicacies Italy has to offer, pasta has stolen his heart.

Dane Baldwin has spent his career cooking in Milwaukee. In 2017, he and his wife Anna opened The Diplomat, a stylish Lower East Side restaurant serving elevated American fare. In 2022, Baldwin won the James Beard Foundation’s ‘Best Chef Midwest.’ He credits his success to a strong work ethic shaped in his grandparents’ flower shop.

After a 15-year ballet career, Chef Zach Castillo pursued butchery in Tucson before discovering fine dining in Milwaukee. He became Sous Chef at Wolf Peach, then spent six years with JVR Group, including Fauntleroy and EsterEv. Now Chef de Cuisine at Birch, he champions regional ingredients and under-appreciated produce.

Brent Davis, Executive Chef of Bacchus – A Bartolotta Restaurant, has shaped one of Milwaukee’s top dining destinations. A Fox Valley native and Fox Valley Technical College graduate, he excelled in ACF Culinary competitions and crafted locally focused menus at the Blind Horse Winery. Joining Bacchus in 2022, he became Executive Chef in 2025.

Pastry Chef Allie Fisher, co-owner of Matilda bakehouse is a Milwaukee native and French Pastry School graduate. She honed her pastry skills locally at The Pfister Hotel, with the SURG Restaurant Group and The Bartolotta Restaurants. In 2020 she opened Matilda bakehouse focused on seasonally inspired pastry and desserts highlighting her Midwest roots alongside French baking techniques.

Chef Dan Jacobs, co-owner of Milwaukee's EsterEv and DanDan, is a 5x James Beard Best Chef Midwest Semi-Finalist and 2024 nominee. He advocated for the $28.6B Restaurant Revitalization Fund, supports the IRC, Main Street Alliance, World Central Kitchen, and No Kid Hungry, and was runner-up on Season 21 of Top Chef.

Chef Amanda Langler, Executive Chef of Bartolotta’s Lake Park Bistro, has led within Bartolotta Restaurants since 2010. As Executive Chef of Mr. B’s – A Bartolotta Steakhouse, she helped earn recognition as “One of America’s Top Steakhouses” by *The Daily Meal.* She holds culinary and mathematics degrees from Kendall College and UW-Madison.

Chef Gregory León spent 18 years cooking in San Francisco before launching Amilinda in Milwaukee, first as a pop-up in 2013, then a restaurant in 2015. A James Beard Award finalist, he mentors emerging chefs and co-founded Tables Across Borders. He actively supports LGBTQ+ voices, local organizations, and initiatives fostering inclusivity in the culinary world.

Adam Pawlak, born and raised in Milwaukee, developed a love of food in his Italian family. He has worked in restaurants across the city, specializing in high-end Italian cuisine with French influences. After working in various restaurant roles, he now owns the popular fast-casual pasta bar, Egg & Flour.

Born and raised in Milwaukee, Chef Alexander Sazama brings 18 years of culinary expertise to Benson's Restaurant Group. He has been instrumental in opening beloved Milwaukee restaurants, including The Bridgewater Modern Grill, The Edison, Onesto, Smoke Shack, and Blue Bat Kitchen.

James Beard Award-winning Chef Adam Siegel opened Lupi & Iris with his wife, Daria Aitken-Siegel, in 2022. Their sophisticated dining destination was a 2023 James Beard Award finalist for Best New Restaurant in the U.S., reflecting their commitment to fine cuisine, exceptional service, and elevated design.

Kevin Sloan, executive chef for the Pabst Theater Group for 14 years, leads menus for artists at its six venues, including Pabst Theater and Riverside Theater. Previously, he was chef/owner of two celebrated Milwaukee restaurants. He began his career cooking in New Mexico while earning his culinary degree.

Erin Swanson, a Kendall College graduate, honed her skills in top kitchens across Aspen, Palm Beach, and Chicago. In 2011, she helped open award-winning Restaurant R’evolution in New Orleans. Returning to the Midwest, she joined Grand Geneva Resort in 2021 as Executive Pastry Chef, revolutionizing its croissant program and crafting exquisite pastries.