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Chef Lyskowicz is known for his passion for creating dishes that are not just sustenance but a memorable experience. With a focus on sustainable practices and locally sourced ingredients, his cuisine offers a journey of flavors that inspire guests. Chef Lyskowicz supports The Alliance for the Great Lakes.

Chef Dana Spandet is the Chef and Owner of Flour Girl and Flame. Chef Spandet is renowned for blending bold flavors with innovative techniques, drawing inspiration from the local community. Her love for crafting seasonal and creative dishes has earned her recognition. She supports The Trevor Project.

Chef Tom McGinty has spent his career refining his culinary expertise at the Milwaukee Athletic Club. With a passion for sustainable cooking and a dedication to his craft, Chef McGinty continues to elevate his dishes, inspiring his team and guests alike. He supports The This Time Tomorrow Foundation.

Chef Brian Frakes brings over 40 years of experience to the Milwaukee Athletic Club, where he serves as Culinary Ambassador. Chef Frakes first joined the MAC as a co-consultant alongside Chef McGinty during the club’s $62 million renovation. His passion for culinary excellence and dedication to the industry have earned him numerous accolades, including WRA Chef of the Year, WRA Mentor of the Year, and Biz Journal 40 Under 40. He supports This Time Tomorrow Foundation.

Chef Joe Muench cultivated a passion for cooking growing up in Wauwatosa, inspired by his family’s traditional recipes and homestyle techniques. As chef and partner at Maxie’s Southern Comfort, Blue’s Egg, and Story Hill BKC, Joe thoughtfully nurtured the growth of Black Shoe Hospitality into a beloved local brand. His hospitality group earned recognition from the James Beard Foundation with a nomination for “Best Hospitality Group”. Anchoring the company with his generous spirit, Joe creates an atmosphere of nurturing sustenance through soulful dishes and gracious service. He supports the PFFWCF Summer Burn Camp.

Chef Emmanual Corona is celebrated at La Dama for his modern take on traditional flavors. With a career spanning various culinary styles, Chef Corona brings authentic and creative dishes to the table. He supports Sauce Milwaukee Inc.

Chef Kyle Knall honed his mastery of Southern cuisine under renowned mentors like Frank Stitt. He earned further acclaim as executive chef of Maysville in New York City, noted for his refined yet unpretentious style. Now a partner at Birch Restaurant, Kyle focuses on leading with gracious Midwestern hospitality. He supports the American Cancer Society.

Chef Justin Aprahamian – Executive Chef/Owner at Sanford, is known for his meticulous attention to detail and his passion for bringing out the finest flavors in every dish. With a focus on seasonal ingredients, he delivers unforgettable dining experiences. He supports The Hunger Task Force.

Chef Luke Zahm is the owner and executive chef of The Driftless Cafe in Viroqua, Wisconsin, where he highlights the bounty of the Driftless region with a menu that sources 85% of ingredients locally. A passionate advocate for sustainable farming, Chef Zahm has earned accolades including two Edible Madison Local Hero Awards and a James Beard Semi-finalist nod for Best Chef Midwest. He also hosts the Emmy® Award-winning series Wisconsin Foodie. Chef Zahm supports Seed Savers.

Chef Adam Pawlak cultivated his lifelong passion for cooking growing up immersed in the flavors of Italian cuisine in Milwaukee. His varied culinary experiences led him to develop expertise crafting everything from rustic to refined dishes. Parlaying his success into the fast-casual restaurant Egg & Flour Fresh Pasta Bar, Adam earned acclaim from media outlets like Food Network for his approachable, soul-warming food. He supports This Time Tomorrow Foundation.

Chef Alex is the General Manager at Egg and Pasta Bar in Milwaukee. With 18 years of experience in the culinary industry, Chef Pawlak has honed his skills in both culinary arts and management, having earned degrees in both from MATC. His passion for delivering exceptional dining experiences is evident in every aspect of his leadership. Chef Pawlak is dedicated to creating memorable meals that reflect his expertise and love for the craft. He supports This Time Tomorrow Foundation.

Chef Ramses Alvarez embarked on his esteemed culinary journey by honing his skills at schools in Mexico City before interning under legendary Milwaukee chef Sandy D'Amato. For over two decades, Ramses led the kitchens of celebrated restaurants including Lake Park Bistro, Juniper 61, Water Street Brewery, and his own culinary ventures. His dishes thoughtfully compose each ingredient, spotlighting seasonal, local flavors cooked with care. Ramses aims to create wholesome nourishment that brings people together through the communal joy of food. He supports Sojourner Family Peace Center.

Pastry chef Katie and chef Kurt Fogle blend small town charm with precise European technique honed at venues like Rocket Baby Bakery and French Pastry School. Together they opened Mid-Way Bakery plus Dairyland serving burgers and custard made from scratch. They thoughtfully source ingredients to create comforting, craveable flavors that bring people together. They support the Leukemia and Lymphoma Society

Mixologist Tripper Duval built a reputation for imaginative drinks at his Milwaukee bars Lost Whale and Holey Mackerel. He is dedicated to mentoring the city’s bartending community through educational initiatives and competitions. Tripper strives to create an inclusive, welcoming atmosphere that brings people together. He supports the Autism Society of Southeast Wisconsin.