Milwaukee, Wisconsin

Benefiting: Palm Beach Opera
January 12, 2019 – 6:30PM to 9:30PM

A.J Dixon
Chef / Owner
Lazy Susan

Chef A.J Dixon grew up on Milwaukee’s southside. Her late mother Susan, was a great influence into A.J becoming a chef. Susan loved food, and loved to cook. A.J grew up in the kitchen eating and cooking everything her mother created. Chef A.J was at her mother’s side cooking along with her. In 1996, after the death of Susan, A.J made the decision to follow a different path, and in 2000 enrolled in the culinary Arts program at M.A.T.C. Graduating with a culinary degree, A.J has cooked all over the city of Milwaukee, until following her dream, and opened Lazy Susan MKE, April of 2014.

Jonathan Manyo
Chef / Owner

A modern American farm-to-table restaurant that finds inspiration from Chef Jonathan Manyo’s roots: Wisconsin. Morel explores natural flavors, colors and textures from local farms, purveyors, foragers and artisans.

The wild morel mushroom marks the start of a new growing season and is the delicious reward of those who forage in the woods of Wisconsin. Like the hunt for morels, Jonathan enjoys the adventure of finding and preparing locally grown, raised and produced food for Morel’s diners.

Jonathan completed culinary school in San Francisco, and then earned a degree in dietetics. He gained experience in restaurants on the West Coast, such as Greens Restaurant in San Francisco, Club XIX at Pebble Beach and Lincoln in Portland. His experience in the Midwest includes The Maisonette in Cincinnati, The Immigrant Room in Kohler, and Watermark Seafood in Milwaukee. He has come home to his roots in Wisconsin to open his first restaurant and join Milwaukee's thriving food scene.

Come explore Morel’s changing menu of seasonal and locally inspired dishes.

Dave Swanson
Chef / Owner

Dave began his journey in the culinary world at age 16 in a small restaurant in his hometown of Lake Villa, IL. It was here that he was introduced to the wonders of food and never looked back.

He trained at Kendall College, Chicago's preeminent culinary arts school. Dave also had the opportunity to spend some time at Le Cordon Bleu in Paris, France, honing his skills of classical French cuisine.

After graduating from Kendall College, Dave moved down to New Orleans to work at the infamous Commander's Palace. During his time in New Orleans Dave found his passion for American regional cooking and decided to come back to his roots and explore the bounty of the Midwest.

Dave continued his career at some of the Chicago area's most prominent restaurants including Le Titi de Paris, Carlos' Restaurant and Le Francais. In 1999, Dave moved to Milwaukee to become the Chef de Cuisine at Sanford.

In 2008, he launched Braise RSA (restaurant supported agriculture), which brings locally sourced foods into restaurants. Braise Restaurant & Culinary School opened in 2011. From this endeavor came 2013, 2014, 2015 and 2016 James Beard Award nominations for Best Chef in the Midwest.

$160.00 per person

Rain or Shine / Tickets are non-refundable / $ 25.00 per ticket transfer fee / Adults 21 and over please

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