Bartolotta’s Presenters at Kohler Food & Wine
BARTOLOTTA PRESENTERS
Chef, Owner, and Cofounder – The Bartolotta Restaurants
Two-time winner and six-time nominee of the James Beard Award, Chef Paul Bartolotta is the cofounder and owner of The Bartolotta Restaurants, a nationally recognized premier restaurant and catering organization, celebrating over 30 years of business in the Greater Milwaukee region.
An internationally celebrated chef and restaurateur, Chef Paul has brought his culinary talent and vision to kitchens all over the world—from Italy to Paris, from New York to Las Vegas, and back home to Milwaukee. With an education and training steeped in tradition and authenticity, Chef Paul’s culinary skills have earned him numerous accolades from the James Beard Foundation, Michelin Guide, New York Times, the Distinguished Restaurants of North America (DiRoNA), AAA, Chicago Sun-Times, Chicago Tribune, Milwaukee Journal Sentinel, and others. His passion for creating authentic experiences continues to inspire the growth of the company that he and his late brother, Joe, launched in 1993. Their achievements together earned them national recognition, with a nomination by the James Beard Foundation for Outstanding Restaurateur USA three years in a row—2017, 2018, and 2019—with Paul honored as a finalist for Outstanding Restaurateur USA in 2020.
Originally from Wisconsin, Chef Paul offers his vision, expertise, and strengths in new business development to The Bartolotta Restaurants, contributions he has made since he and his brother opened their first concept, Ristorante Bartolotta dal 1993, an inviting, authentic Italian restaurant. Today, The Bartolotta Restaurants operates 18 award-winning restaurants and catering facilities, including Bacchus – A Bartolotta Restaurant, Bartolotta’s Lake Park Bistro, Harbor House, and the newest addition, The Commodore – A Bartolotta Restaurant.
Chef Paul graduated from the restaurant and hotel management program at Milwaukee Area Technical College in 1980. His professional training began in New York City with famed restaurateur Tony May, owner of the Rainbow Room and founder of Gruppo Ristoratori Italiani. With Tony's support, Chef Paul traveled to Italy and trained in some of the country's most prestigious restaurants, learning the art of authentic Italian cooking. Throughout his career, he has worked at 15 restaurants in Italy—from Sicily to the Alps—acquiring knowledge and expertise in 14 of the country’s 22 culinary regions, and has been recognized by the President of Italy as an ambassador of Italian cuisine. In France, Chef Paul worked alongside some of the world’s most acclaimed chefs, including Paul Bocuse and Roger Vergé, among others, and at restaurants that include La Maison Troisgros and Le Taillevent.
Following his education in Europe, Chef Paul returned to New York to open San Domenico restaurant, earning three stars from The New York Times at the age of 24.
Chef Paul moved to Chicago in 1991, where he spent nine years as executive chef and managing partner of Spiaggia. In 1994 he won the prestigious James Beard Award for Best Chef Midwest. Chef Paul directed Spiaggia to many national fine dining awards, including a Four Diamond Rating from AAA, the DiRoNA Award, and numerous awards from both Chicago Magazine and The Chicago Tribune.
In 2005 Chef Paul opened Bartolotta Ristorante di Mare at Wynn Las Vegas on the famed Las Vegas Strip, and went on to win the James Beard Award for Best Chef Southwest in 2009, one of five of the awards given in Las Vegas. This world-class restaurant served fresh seafood flown in daily from Italy. With a stellar wine list and high reviews from national publications, Chef Paul successfully created a piece of Italy in the desert.
Chef Paul serves on the board of Bocuse d'Or, where the U.S. team in 2017 won the prestigious gold medal award for the first time, as well as the boards of the Wisconsin Restaurant Association, Visit Milwaukee, and the Metropolitan Milwaukee Association of Commerce.
Chef Paul is known to television audiences worldwide for his appearance on Italian, France, and Japanese television; and in the U.S., he is recognized for his appearances on Top Chef, Iron Chef, The Today Show, Jimmy Kimmel Live!, The Talk, and Lifestyles of the Rich and Famous, among others. He has also been recognized by the president of Italy as an authentic ambassador of Italian cuisine.
In 2019 Chef Paul assumed the leadership role at The Bartolotta Restaurants upon the passing of his brother.
In July 2024 Chef Paul opened his newest venue, The Commodore – A Bartolotta Restaurant, on Nagawicka Lake. When he is not cooking, Chef Paul loves spending time with his wife and daughter and traveling.
Director of Fine Dining – The Bartolotta Restaurants
Christian Damiano serves as director of fine dining for The Bartolotta Restaurants, the premier restaurant and catering group in the Greater Milwaukee region. As a member of the company’s leadership team, Christian has operational responsibility for the qualitative and financial performance of leading Bartolotta restaurants, including Harbor House, Ristorante Bartolotta dal 1993, Bartolotta’s Lake Park Bistro, Bacchus – A Bartolotta Restaurant, Mr. B’s – A Bartolotta Steakhouse in Brookfield and Mequon, Joey Gerard’s – A Bartolotta Supper Club and The Commodore – A Bartolotta Restaurant.
One of the founding members of The Bartolotta Restaurants family, Christian has also served as general manager of Harbor House, a New England-style seafood restaurant on the shores of Lake Michigan. Throughout the ten years that he served as general manager, Harbor House was consistently ranked among Milwaukee’s finest seafood destinations, receiving Wine Spectator’s Best of Award of Excellence—signifying superior presentation, excellent breadth across multiple wine-growing regions, and a deep commitment to wine through cellar and service team—annually since 2017.
Prior to joining Harbor House, Christian served for nearly 14 years in management positions with Milwaukee’s Potawatomi Hotel Casino. Beginning as general manager of Dream Dance Steak, Christian ascended to the roles of general manager of casino floor beverage operations and restaurant operations manager before becoming beverage operations manager—a role in which he increased beverage sales and profitability by nearly 20 percent while overseeing a staff of more than 100 spread across the resort’s entire food and beverage portfolio.
Christian’s tenure at Potawatomi Hotel Casino served as a career-building bridge between his roles with The Bartolotta Restaurants, which began in 1993 when he became a server and bartender for the just-opened Ristorante Bartolotta dal 1993. He also served on the opening development team at Nonna’s at Stonewood Village, which was later re-concepted as Mr. B’s – A Bartolotta Steakhouse, where he was promoted to general manager.
Christian is a certified sommelier, having completed and passed the Level Two exam from the globally acclaimed Court of Master Sommeliers.
Executive Chef – Bacchus
Brent Davis serves as the executive chef for Bacchus – A Bartolotta Restaurant. Located in the Cudahy Tower in downtown Milwaukee, Bacchus is among the most consistently praised restaurants in The Bartolotta Restaurants portfolio, largely due to a commitment to seasonal ingredients and a wine list that ranks among the most extensive in the city. Bacchus has been cited multiple times as one of the Milwaukee Journal Sentinel’s top restaurants in Milwaukee, as well as one of America’s Top 100 Wine Restaurants by Wine Enthusiast.
Chef Brent started working in restaurants at the age of 16 in the Fox Valley region of Wisconsin. He attended Fox Valley Technical College culinary school, and competed in ACF Culinary competitions, taking first place in state competitions.
Chef Brent honed his craft working in various restaurants from Oshkosh to Green Bay before starting at the Blind Horse Winery and Restaurant in Kohler, Wisconsin. During his time at the Blind Horse, he constructed menus emphasizing locally sourced products and using ingredients from the property’s garden.
In 2022 Chef Brent moved to Milwaukee and joined The Bartolotta Restaurants as chef de cuisine at Bacchus – A Bartolotta Restaurant where he continues to develop and push his culinary creativity. He was promoted to executive chef in 2025. In his free time, Chef Brent enjoys playing guitar, listening to music, and appreciating artwork.
Executive Chef – Harbor House
Chef Michael Genre serves as the executive chef at Harbor House, a New England-style seafood restaurant set on the shores of Lake Michigan. A veteran culinary professional with a true love for working in the kitchen, Chef Michael began his career with The Bartolotta Restaurants in 2011 at The Rumpus Room. During his career, he has also graced the kitchens of Bacchus – A Bartolotta Restaurant, served as executive sous chef at Bartolotta’s Lake Park Bistro, and also as chef de cuisine of Harbor House before being promoted to executive chef in 2022.
Chef Michael holds degrees in culinary arts and supervisory management from Milwaukee Area Technical College. His dedication to excellence has elevated him to his current position where he displays expertise in fine dining and seafood, leadership and management, menu development, and mentoring.
Chef Michael resides in Grafton, Wisconsin, with his wife Julie and their son.
Executive Chef – Bartolotta’s Lake Park Bistro
Chef Amanda Langler is executive chef of Bartolotta’s Lake Park Bistro, Milwaukee’s premier dining and special event destination, located in a historic pavilion on Lake Michigan. A celebrated member of The Bartolotta Restaurants family since 2010, Chef Amanda has served in multiple leadership roles within the company’s dining portfolio, including executive sous chef roles at Lake Park Bistro and Bacchus – A Bartolotta Restaurant. For nearly five years, she served as executive chef of Mr. B’s – A Bartolotta Steakhouse, helping the restaurant maintain its status as One of America’s Top Steakhouses—an honor bestowed by The Daily Meal. Chef Amanda has also served in the kitchens of Joey Gerard’s – A Bartolotta Supper Club, The Rumpus Room – A Bartolotta Gastropub, and Harbor House. Chef Amanda holds an associate of science degree in culinary arts and chef training from Kendall College, and a bachelor of arts in mathematics from the University of Wisconsin – Madison.
Certified Sommelier and General Manager
Mariana Popescu serves as certified sommelier and general manager for Bartolotta’s Lake Park Bistro, Milwaukee’s premier dining and special event destination near the shore of Lake Michigan. With Milwaukee’s only all-French wine list, Lake Park Bistro is a winner of Wine Spectator’s Best of Award of Excellence since 1998. Mariana holds the coveted sommelier certification through the Court of Master Sommeliers and oversees the curation of Lake Park Bistro’s more than 760 labels, including over 100 different selections of Champagne.
Originally from Romania, Mariana Popescu relocated to Milwaukee in 2006 to begin an award-winning career in hospitality. After building her credentials through experience with Hyatt hotels and The Pfister Hotel, Mariana brought her passion for the culinary arts to Bartolotta’s Lake Park Bistro in 2008—starting as a server and later becoming sommelier and restaurant manager.
Having grown up on a small vineyard, Mariana has a lifelong passion for food and wine, and she enjoys sharing her knowledge with guests while creating a festive, convivial experience with every visit. Outside of work, Mariana loves to read, study wine maps, and continue her never-ending search for her favorite wine.
