Chef Ben Jones merges Midwestern hospitality with refined cuisine spotlighting high quality ingredients. Over his 25-year career, Ben has shared his expertise mentoring future chefs for leading brands like Levy Restaurants. Ben aims to create an unforgettable fine dining experience highlighted by attentive service in an elegant yet comfortable atmosphere. He supports March of Dimes.

Chef Imani Graham discovered the delight of cooking as a child, learning alongside his family where food brought people together in warmth and celebration. He founded his catering company Mentionables Eats to reignite this communal joy, crafting approachable luxury cuisine for any occasion from casual dinners to special events. Imani views cooking as a compassionate act of service, generously sharing his gift to help others flourish. He supports COA Youth and Family Centers.

Chef Ramses Alverez 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.

Chef Adam Siegel blended Midwestern warmth with fine dining technique as executive chef of Lake Park Bistro, winning a James Beard Award. His devotion to ingredient-driven cuisine led him to open Lupi & Iris, crafting an unforgettable tasting menu experience. Adam aims to create an oasis of joy and community through his restaurants. He supports the Milwaukee Rescue Mission.

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 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 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.

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 Humane Animal Welfare 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.