On Wednesday, Milwaukee Magazine‘s signature annual Chef Event returned to Downtown Kitchen. More than 250 guests enjoyed delicious small plates and heard from some of our city’s top chefs in a lively panel discussion.
The event sold out in record time this year – less than 48 hours.
The Chef Event, co-hosted by The Bartolotta Restaurants, featured nine chefs: James Beard Award winner Dane Baldwin of The Diplomat; Mary Kastman of Purslane; Kyle Knall and Miles Thomas of Cassis; Dan Jacobs and Dan Van Rite of EsterEv; James Beard Award winner Adam Siegel of Lupi & Iris; 2026 James Beard Award Finalist Zak Baker of Ca’Lucchenzo; Abhishek Patil of Āya; Brent Davis of Bacchus; and Annelise Linton of The Commodore.
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For dinner, guests enjoyed eight delicious dishes, including shellfish tartlet, chicken khao soi, citrus lamb salad, cecaluccoli, confit de canard, golden beet spoon salad, potato pavé, beef short rib. Dessert included cashew financier and black cocoa sponge cake.
The evening featured a signature cocktail and beer from Peroni, wine from Waterford Wine & Spirits, chocolate from Burke Candy and Ingredients, charcuterie from Carr Valley Cheese, and cutlery samples from Boelter SuperStore. Milwaukee musician Gabriel Sanchez provided entertainment for the evening.
Dinner was followed by a panel discussion, moderated by Carole Nicksin, Milwaukee Magazine‘s editor-in-chief and publisher. The chefs discussed Milwaukee’s inclusion in the Michelin guide, the rising cost of business, what it’s like working with alongside your spouse and much more.
“I think [Michelin] is great for the community,” Jacobs said. “I think it really puts us on the map. … But at the same time, I really hope people don’t get so wrapped up in it and don’t get disappointed if they don’t get [recognition], or aloof if they do.”
“It’s awesome that all these new restaurants are opening,” said Siegel. “It’s just showing that we’re evolving and growing. … It just pushes all these other restaurants to continue to do better and to stay on top of their game, to keep seats filled. … Competition is good because it keeps you on your A game.”
“If anything, I think that we need to think about restaurants as more than just restaurants,” said Kastman. “They are gathering spaces. They are third spaces. … In an industry that is struggling with everything that’s happening in the world, we need to be that place for people to gather.”
Our thanks to the event’s sponsors – Visit Milwaukee, Potawatomi Casino Hotel, Peroni, Waterford Wine & Spirits, Burke Candy and Ingredients, Carr Valley Cheese and Boelter SuperStore. A portion of the evening’s proceeds supports Hunger Task Force, Milwaukee’s free and local food bank.
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BY HOLLY SCHISLER
