With his signature “New Wisconsin Cuisine” and his use of local ingredients, the chef’s culinary style celebrates a modern twist on Wisconsin traditions.

See the Cheese Ambassador for the Wisconsin Milk Marketing Board as he talks about ways to incorporate local foods in classic recipes.

Chef Justin Aprahamian’s inventive recipes served at the revered Sanford Restaurant in Milwaukee often incorporate locally sourced ingredients.

Beginning at the age of 12 when he first entered the culinary world, Justin has shown an exemplary drive and passion for the industry. He has worked his way up in Sanford’s back of house since 2002, from prep cook to his current role as Chef de Cuisine. In 2011, Aprahamian was a James Beard Award finalist for Best Chef, Midwest.

A shining example of sustainable business practices and local farm-to-table food networks, the chef-owner of both L’Etoile Restaurant and Graze has a strong commitment to cooking with the seasons.

Chef Tory takes local farm-raised ingredients to the next level, carefully composing his menus to highlight the best seasonal ingredients available locally. Preferring old world cooking methods, his kitchens produce a variety of house-made artisan products and his creativity and talent have spurred great recognition, including a James Beard nomination.

The chef-owner of four Sheboygan restaurants, Stefano Vigliettii strives to work with local ingredients and support local producers in all of his menus.

Chef Viglietti’s restaurants include: Trattoria Stefano, a regional Italian trattoria; Il Ritrovo, a certified Neapolitan pizzeria; The Duke of Devon, a true English gastropub; and Field to Fork, a combination café and grocery. All four restaurants feature wholesome, natural ingredients from local farms in their offerings.

Recognized as the first chef-owner in Milwaukee with an urban garden that provided the restaurant with fresh produce, the Braise on the Go and traveling culinary school owner’s motto is “reconnecting people with their food.”

Chef Swanson collected extensive culinary experience before creating “Braise on the Go” Traveling Culinary School in the summer of 2004 and Braise RSA (restaurant supported agriculture) in 2008. His most recent accomplishment is the opening of Braise Restaurant & Culinary School in December of 2011. He is also heavily involved with the Slow Food movement, the Farm Fresh Atlas and the Wisconsin Local Food Network group.

Dan Fox
Wednesday, March14
11:30 am – 12:15 pm

Since accepting the Executive Chef position at Madison Club, Dan’s passion, talent and dedication to the local sustainable food movement have been widely recognized.

Formally trained in Chicago with experience in Europe, Chef Dan’s cuisine has a unique, global-influence. He decided to take a more hands-on approach to his cuisine by raising heritage pigs just outside of Madison, and recently founded SloPig. He is also on the board of REAP food group and the advisory board of Slow Food Madison.

Kyle Cherek, host of TV’s Wisconsin Foodie, emcees the Culinary Theater all three days of the Expo. Kyle has a knack for uncovering the unique, the acutely regional and the un-sung is Wisconsin’s culinary world. Enjoy exciting commentary and lively Q&A with one of Milwaukee’s trendiest personalities in food TV.