Meet the Wisconsin Cheese Chef Ambassadors

This year the Wisconsin Cheese Chef Ambassador Program welcomed their largest and most diverse group of chefs yet. The program was started seven years ago by the Wisconsin Cheese Board to spread the word about the amazing cheese Wisconsin has to offer.

I was privileged to be part of this group. We learned so much during our cheese “immersion tour.” I’m looking forward to sharing with you recipes, ideas on using cheese, and the great quality of Wisconsin cheese.

The chefs are:

Front row, left to right:

Benjamin Ford from Ford’s Filling Station in Culver City, California, a “gastropub” that focuses on the fundamentals of cooking, teaching and foraging. He believes in simplicity; the products on the menu should stand for themselves.

Adam Siegel, Park Bistro and Bacchus in Milwaukee, whose culinary training combines classic French, traditionally prepared regional French bistro fare, and modern interpretations of French bistro cuisine.

Julian Alonzo, Brassiere 8 1/2 in New York, has traveled the globe extensively and brings a great ethnic perspective.

Dean Maupin is chef at the Clifton Inn, Charlottesville, Virginia, a small (18-room) inn. He’s committed to presenting nature’s products in the best and most delicious ways.

Middle Row, left to right:

Bart Black, Redstone Golf Club, Humble, Texas, has created cuisine for some large-scale events, such as the Super Bowl XXXVII Media Party, the 2004 MLB All Star Gala and the ESPN Road Show.

Jorge de la Torre, Johnson & Wales University, Denver, brings a unique academic perspective, though he also had a very accomplished culinary career before entering academia.

Judy Gilliard (yours truly), author and host of the “Judy a la carte” radio show in Lincoln, Nebraska. I’m so excited to be on board and to be able to share with my listeners the wonders of Wisconsin cheese. We all grew up with an idea of what American cheese was like, but I’ve learned there is so much more than that. We have some great cheeses right in our own country, and Wisconsin has some of the best artisan cheeses I’ve ever tasted.

Scott Anderson, Shepherd University, Shepherdstown, West Virginia, oversees the culinary and menu management of the university and is excited about the Wisconsin cheese program.


Back row, left to right:

Eric Wadlund is from Spencer’s Restaurant, Palm Springs, California, a great place for vacationers. His menu focuses on modern cuisine and American classics, influenced by French-Pacific Rim cooking.

Brandt Evans, Blue Canyon Kitchen and Tavern (various locations), is known for his signature “Creative American Cuisine” and has a passion for wine. Brandt has a great sense of humor and kept us in stitches the entire week. After this photo shoot in Madison, he suggested we walk into one of the nearby restaurants, dressed in our chef whites, and offer our services.

Tim Tesch, research and development chef at Lund Food Holdings in Minneapolis, was the first retail chef in the program, and is known for developing exceptional food products for Lunds and Bylerly’s supermarkets.