Dave Swanson, Chef/Owner

Dave began his journey in the culinary world at age 16 in a small restaurant in his hometown of Lake Villa, IL. It was here that he was introduced to the wonders of food and never looked back. 

He trained at Kendall College, Chicago's preeminent culinary arts school. Dave also had the opportunity to spend some time at Le Cordon Bleu in Paris, France, honing his skills of classical French cuisine. 

After graduating from Kendall College, Dave moved down to New Orleans to work at the infamous Commander's Palace. During his time in New Orleans Dave found his passion for American regional cooking and decided to come back to his roots and explore the bounty of the Midwest. 

Dave continued his career at some of the Chicago area's most prominent restaurants including Le Titi de Paris, Carlos' Restaurant and Le Francais. In 1999, Dave moved to Milwaukee to become the Chef de Cuisine at Sanford. 

In 2008, he launched Braise RSA (restaurant supported agriculture), which brings locally sourced foods into restaurants. Braise Restaurant & Culinary School opened in 2011. From this endeavor came 2013, 2014, 2015 and 2016 James Beard Award nominations for Best Chef in the Midwest.

Dave has been a long time resident of the Bay View neighborhood of Milwaukee. He has a chocolate lab named Gabby that loves to accompany him on hikes through the Kettle Moraine. When Gabby isn't with him Dave loves to cross country ski, bike and travel. 

 

 

MATT PLUMMER, CHEF de cuisine Matt reconnected with his passion for cooking at Braise as part of the opening staff. He worked his way up to Sous Chef and now oversees the operations of the kitchen, creating with the cooks daily. From growing up with fresh produce from his Grandpa's garden to working in his home garden today, the restaurant has been an extension of his ongoing interest in food.


MATT PLUMMER, CHEF de cuisine

Matt reconnected with his passion for cooking at Braise as part of the opening staff. He worked his way up to Sous Chef and now oversees the operations of the kitchen, creating with the cooks daily. From growing up with fresh produce from his Grandpa's garden to working in his home garden today, the restaurant has been an extension of his ongoing interest in food.

Caitlin Prostek, Pastry Chef Caitlin grew up in the outskirts of Milwaukee and has come to love this city. She attended the local culinary school to study Baking and Pastry Arts and started working in some of the top restaurants while enrolled. She has dabbled in commercial baking, gelato making, but has settled in here at Braise. When she is not making cakes or baking she is gardening, painting, or hanging out with her dog, Izzadore. 


Caitlin Prostek, Pastry Chef

Caitlin grew up in the outskirts of Milwaukee and has come to love this city. She attended the local culinary school to study Baking and Pastry Arts and started working in some of the top restaurants while enrolled. She has dabbled in commercial baking, gelato making, but has settled in here at Braise. When she is not making cakes or baking she is gardening, painting, or hanging out with her dog, Izzadore. 

BECKY HOWES, GENERAL MANAGER Becky has been with Braise since the beginning.  She started off managing the dining room and is now our general manager,  coordinates all private parties and restaurant events.  Her passion for food extends to her home where she is constantly trying out new recipes, finding ways for food to be nutritious and tasty.  Luckily, her fiance, is a willing taste-tester!


BECKY HOWES, GENERAL MANAGER

Becky has been with Braise since the beginning.  She started off managing the dining room and is now our general manager,  coordinates all private parties and restaurant events.  Her passion for food extends to her home where she is constantly trying out new recipes, finding ways for food to be nutritious and tasty.  Luckily, her fiance, is a willing taste-tester!

Jarid bacon, culinary school director Jarid has been enjoying his life in restaurants from the west coast to the east coast and many points in between for over 25 years. He came to Braise to help teach and practice a sustainable food culture. As the culinary school director he enjoys the direct contact between the student and the farms. He is a lover of music and best friend to his dog, Calvin.  And those who were seen dancing were thought to be insane by those who could not hear the music.  - Nietzsche


Jarid bacon, culinary school director

Jarid has been enjoying his life in restaurants from the west coast to the east coast and many points in between for over 25 years. He came to Braise to help teach and practice a sustainable food culture. As the culinary school director he enjoys the direct contact between the student and the farms. He is a lover of music and best friend to his dog, Calvin. 

And those who were seen dancing were thought to be insane by those who could not hear the music. 
- Nietzsche

BECKY AYALA, DINING ROOM MANAGER Coming from an Italian background, cooking has always been a part of Becky's family life. Becky brightens up Braise as our dining room manager. She strives to make every guest experience memorable with her customer first attitude. She has been married to her husband, Daniel, for almost 20 years and is a proud mom of Carroll University student, Mandi.


BECKY AYALA, DINING ROOM MANAGER

Coming from an Italian background, cooking has always been a part of Becky's family life. Becky brightens up Braise as our dining room manager. She strives to make every guest experience memorable with her customer first attitude. She has been married to her husband, Daniel, for almost 20 years and is a proud mom of Carroll University student, Mandi.

ADAM SARKIS, BAR MANAGER Adam, born and raised in Door County, moved to Milwaukee in 2007 to pursue a Film Degree from UWM. He began bartending and became fascinated with classic cocktails. During his career, Adam has put his mark on Kil@wat, Distil & Braise. Working alongside the Braise chefs, Adam has had the opportunity to learn about the versatility of using seasonal ingredients. Adam loves to watch the Milwaukee Bucks and discover new hip-hop artists. 


ADAM SARKIS, BAR MANAGER

Adam, born and raised in Door County, moved to Milwaukee in 2007 to pursue a Film Degree from UWM. He began bartending and became fascinated with classic cocktails. During his career, Adam has put his mark on Kil@wat, Distil & Braise. Working alongside the Braise chefs, Adam has had the opportunity to learn about the versatility of using seasonal ingredients. Adam loves to watch the Milwaukee Bucks and discover new hip-hop artists.