ARTICLE
The Wisconsin Restaurant Association presented regional awards to restaurant professionals around the state at the annual Awards Gala held at the Italian Community Center in Milwaukee on March 10th. The regional awards help to shine a light on excellence exhibited in restaurants across the state in five geographical regions. There are three categories – The Champion of Restaurant Entrepreneurship (CORE), the Best of the Front of the House and the Best of the Back of the House. Best of the Back of the House The criteria for the Best of the Back of the House are: attention to detail, calm under pressure, strong work ethics and leadership skills. The Back of the House winners show inspiring commitment to the foodservice industry and their contributions to the success of the restaurants where they work is so valuable. Region 1 Lauren Peterson-Green Director of Operations at Draganetti’s Ristorante & Za51 Pizzeria, Altoona Region 3 Fred Griesbach Chef at Cooking World Culinary Services, Stevens Point Region 4 Joe Schreiter Executive Chef at Mistral & Avalon Atmospheric Theater, Milwaukee Region 5 Jesse Stiff Executive Chef at Mariner’s Inn & Betty Lou Cruises, Madison Best of the Front of the House The criteria for the Best of the Front of the House awards are: outstanding customer service, strong work ethics, leadership skills and have earned the respect of their colleagues and employers. The winners in this category are true ambassadors of hospitality who create memorable and positive dining experiences every day. Region 1 Sherry Muller-Flory Lead Server at Trempealeau Hotel, Restaurant & Saloon, Trempealeau Region 2 Penny Fairchild Manager at The Blue Bayou Inn, Manitowish Waters Region 3 Tera Castillo Server at Seeboth Delicatessen, Sheboygan Region 4 Zachary Heiniger Assistant General Manager at Brunch, Milwaukee Region 5 Eric Sasse Gyro Crew Member at Parthenon Gyros, Madison Champion of Restaurant Entrepreneurship (CORE) The criteria for the Champion of Restaurant Entrepreneurship (CORE) award for owner/operators are: demonstrated passion for - and success in, their business, a commitment to community involvement, and support WRA through membership. Additionally the winners demonstrate exemplary leadership skills, business acumen and have a knack for helping the restaurant industry move forward through innovation. The CORE award winners embody the dedication, creativity and heart that characterize this industry. Region 1 Phillip Wanke Owner, Burger Fusion Company, La Crosse Region 2 Bill Tressler President, Hinterland Brewing Company, Green Bay Region 3 Gwen and Jim Seeboth Co-owners, Seeboth Delicatessen, Sheboygan Region 4 Christine Specht CEO, Cousins Subs, Menomonee Falls Region 5 Tom Anderson Owner/Operator, Buck & Honey’s Restaurant Group, Monona - END - Since 1933, the Wisconsin Restaurant Association has been dedicated to the success of the foodservice and hospitality industry.
The Wisconsin Restaurant Association presented regional awards to restaurant professionals around the state at the annual Awards Gala held at the Italian Community Center in Milwaukee on March 10th.
The regional awards help to shine a light on excellence exhibited in restaurants across the state in five geographical regions.
There are three categories – The Champion of Restaurant Entrepreneurship (CORE), the Best of the Front of the House and the Best of the Back of the House.
Best of the Back of the House
The criteria for the Best of the Back of the House are: attention to detail, calm under pressure, strong work ethics and leadership skills. The Back of the House winners show inspiring commitment to the foodservice industry and their contributions to the success of the restaurants where they work is so valuable.
Region 1 Lauren Peterson-Green Director of Operations at Draganetti’s Ristorante & Za51 Pizzeria, Altoona
Region 3 Fred Griesbach Chef at Cooking World Culinary Services, Stevens Point
Region 4 Joe Schreiter Executive Chef at Mistral & Avalon Atmospheric Theater, Milwaukee
Region 5 Jesse Stiff Executive Chef at Mariner’s Inn & Betty Lou Cruises, Madison
Best of the Front of the House
The criteria for the Best of the Front of the House awards are: outstanding customer service, strong work ethics, leadership skills and have earned the respect of their colleagues and employers. The winners in this category are true ambassadors of hospitality who create memorable and positive dining experiences every day.
Region 1 Sherry Muller-Flory Lead Server at Trempealeau Hotel, Restaurant & Saloon, Trempealeau
Region 2 Penny Fairchild Manager at The Blue Bayou Inn, Manitowish Waters
Region 3 Tera Castillo Server at Seeboth Delicatessen, Sheboygan
Region 4 Zachary Heiniger Assistant General Manager at Brunch, Milwaukee
Region 5 Eric Sasse Gyro Crew Member at Parthenon Gyros, Madison
Champion of Restaurant Entrepreneurship (CORE)
The criteria for the Champion of Restaurant Entrepreneurship (CORE) award for owner/operators are: demonstrated passion for - and success in, their business, a commitment to community involvement, and support WRA through membership. Additionally the winners demonstrate exemplary leadership skills, business acumen and have a knack for helping the restaurant industry move forward through innovation. The CORE award winners embody the dedication, creativity and heart that characterize this industry.
Region 1 Phillip Wanke Owner, Burger Fusion Company, La Crosse
Region 2 Bill Tressler President, Hinterland Brewing Company, Green Bay
Region 3 Gwen and Jim Seeboth Co-owners, Seeboth Delicatessen, Sheboygan
Region 4 Christine Specht CEO, Cousins Subs, Menomonee Falls
Region 5 Tom Anderson Owner/Operator, Buck & Honey’s Restaurant Group, Monona
- END -
Since 1933, the Wisconsin Restaurant Association has been dedicated to the success of the foodservice and hospitality industry.