With the impending departure of two of the most valued members of our team, Chefs Lisa Kirkpatrick and Paul Zerkel, who are starting the fantastic and insane journey of opening a restaurant of their own in just a few months (Goodkind, check it out!), we were looking for someone to join Chef Ross in driving the creative process here at the Duck.
We met Dan in early 2011, when he and his wife, artist Kate Riley, moved to Milwaukee, and Dan began working as Sous Chef and then Executive Chef at Roots. When Roots closed in September of 2012, Dan was instrumental in the opening of Wolf Peach, which occupies the same space. During his time as Executive Chef, Wolf Peach was named OnMilwaukee’s “Best New Restaurant” and the Journal Sentinel’s and “Top 5 Restaurant” of 2013.
Before that, Dan spent time in some amazing kitchens in Chicago, begininning with the acclaimed Carlos’ in Highland Park. After spending two years at Carlos’, he worked as Saucier at Tru and North Pond, gained experience as a Roundsman at Aubriot, and spent mornings at Naha as a pastry assistant. Dan then re-joined his mentor, Shawn McClain, and began his tenure at Spring, quickly moving through the ranks, and eventually opening Green Zebra as Sous Chef. He worked alongside Jacky Pluton at his 4 star restaurants, opening Narra; and then moved on to work with a new mentor, Michael Altenberg, at Bistro Campagne as Chef de Cuisine. At Bistro he began working with local farmers, forming a lifelong commitment to support local agriculture.
He now brings his experience to Odd Duck, joining our team of talented individuals. Dan is a close friend of ours whose ideals and abilities jive with our “Duck-vision,” and we are incredibly excited to see where this partnership and collaboration will lead – and you should be, too!
To the next leg of the journey!
Ross & Melissa
Proprieters & Partners in Crime