6 Local Chefs Share What They’d Love to Receive This Holiday Season

Six local chefs reveal the gift – dreamy or not – they’d most like to receive this holiday season.




Remodel of Her Parents’ Kitchen

Amber Dorszynski | Executive Chef of Mr. B’s  – A Bartolotta Steakhouse in Mequon

“My dad is a great cook. When I was little, I would watch him make my grandma’s recipe for golabki, Polish cabbage rolls. My grandma passed down her golabki panto him. This is where I started learning to cook. Their top oven is probably 30 years old. I would get them a gas range stove and a rolling prep table or island. They’ve wanted to redo the kitchen for so long.”




A Larger Dining Table

Martin Magana | Executive chef of Tess and chef/co-owner of Frida at Crossroads Collective

“My mom taught us that family is the most important thing. I believe that begins around a table. In the restaurant, and my own home, communal dining and gathering is central to taking care of others and providing a space that feels like home. There’s no better way to connect with people than sharing a family-style meal! A unique centerpiece, and hopefully a conversation starter to bringing people and family together.”




A Culinary Trip to Morocco and the Middle East

Cameryne Roberts | Chef/co-owner of Café Lulu

“Touring the souks of Marrakesh and Istanbul and Jerusalem, pre-civil war Aleppo (time travel!), buying spices in the markets, eating fresh fish in Essaouira, a cooking class in a Berber village, an overnight in the desert. A whole immersive experience.”




Homemade Canned Goods

Jarvis Williams | Chef/owner of Fine & Dandy Fried Chicken

“As a kid, I remember going into the basement and there were jars and jars of canned goods my grandmother made – tomatoes, beans. But she’d passed and nobody touched the cans after that. I’d love to get preserves, pepper jams, salsas. Now I’m going through this period of canning myself. When I get something canned as a gift, it’s like 30 questions about how it’s made!”




A “Big,beautiful” all-glass greenhouse

Chef/owner of Crazy Water

“I’d start growing seeds for the summer season. And add a built-in swimming pool to jump in after a day of sweating profusely.”




Reservations at Noma in Copenhagen for Their Seafood Season

Chef de cuisine, Braise Restaurant & Culinary School

“After our August 2018 wedding, my wife and I intended to take a honeymoon to Denmark and the Netherlands to sort of explore each of our interests. She’s a landscape designer and wanted to visit the Netherlands to see Piet Oudolf’s home garden, Humello, for its last year open to the public. I was intending to get us to Noma. I had a countdown to the hour when reservations went live, and two computers ready to go, but they were fully booked by the time I clicked! A year later, it feels like that ship has sailed, but we still entertain the idea.”

This story is part of Milwaukee Magazine‘s December issue

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.