Making the Grade
Milwaukee native Wolfe attended the French Culinary Institute in St. Paul, Minn., where he studied under some of the city’s most impressive French chefs. By night, he was a line cook at Kincaid’s in Bloomington, Minn., and Marx Wine Bar in Stillwater, Minn.; by morning, a butcher. “I would work from 4 a.m. until school started at 7 a.m., then head to my other job at 3:30 p.m. in the city, trying to keep up with the rush on sauté.”
Kickin’ It in Kohler
After graduation, he completed an apprenticeship program at The American Club in Kohler, Wis., under chefs Rhys Luis, Ulrich Koberstein and Leonardo Sorce. He studied extensively at the Riverbend Country club, Kohler’s five Diamond, members-only club. The property is a 31-room mansion that was previously the home of the Kohler family, before being renovated into a club.
Wolfe cooked up and down the coastline from Florida — where he was a chef at some of the top country clubs in the world — to the Hamptons, where he worked with fishing fleets on commercial boat lines, catching a plethora of fish with rod and reel. “I was a fish monger at the dock on the eastern most point of Long Island, and a line cook in the afternoon and evening at the seafood restaurant on the Long Island Sound, serving the fish I caught with my bare hands the previous morning.”
On the Scene
“I’ve worked under some pretty bad ass sous chefs, so every day I try to be as dedicated and as passionate as I always remember them being. The restaurant scene in Milwaukee is very tight knit, and I like being a part of that. I would like to do more with the chefs we have in this town — there is some real talent here.”