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A Wisconsin native, Rocky Kitzman went to Las Vegas after high school to pursue a career in carpentry. After five years, he moved back to Wisconsin and decided to change career paths. Starting in the kitchen, Rocky quickly realized his passion for food and wine, which led him to serving and, eventually, management. Today, he is studying through the Court of Master Sommeliers and working towards his Certified Sommelier Certification. Rocky is looking forward to sharing this passion for wine and offering a new and exciting dining experience in Beloit.
After finishing graduate school in British Literature, and time as a corporate wine and sales trainer, Jonna joined Inspiration Cafe in Chicago, developing the organization’s first training program for homeless adults to re-enter the workforce in food service. Working with many Chicago chefs and restaurateurs who volunteered here sparked her passion for cooking and led her to Colorado for a handful of years, before returning to the Chicago area, then Lake Geneva, before settling in East Troy. She began her career with Geronimo Hospitality in Delafield, before joining their new venture, Velvet Buffalo, in January of 2019.
Lane’s first step to becoming a chef was attending Robert Morris University in Chicago, IL where he obtained a degree in Hospitality Management. A stronger passion for food grew and he continued his education at Kendall College where he studied classical French cooking techniques. After graduating he moved to Bloomington, IL to work for Epiphany Farms. Here, he discovered the importance of environmentally sustainable food systems while refining his skills as a cook. Lane’s journey continued at Husk in Nashville, TN where technical precision in the kitchen and honoring ingredients from local farmers was essential. Upon returning to his hometown of Roscoe, IL, Lane hopes to bring his knowledge and experience to the stateline area to create seasonally-driven dishes to showcase the bounty of what our area has to offer.
Bryn has always had a passion for food, especially pastry. She cooked her first apple Brown Betty at the age of four. Born in Albuquerque, New Mexico, Brynn started working in the industry at the age of fifteen. Upon graduating high school she left for the United States Coast Guard but couldn’t fully “scratch that itch". After eight years she separated from the military and went on to culinary school where she obtained an associates degree in baking and pastry and a bachelors in culinary management. During her studies she worked in San Diego yacht clubs to further expand her knowledge. Upon graduation she worked as part of the pastry team, in one of San Diego’s top restaurants, which was awarded the Michelin guide bib gourmand. Bryn recently relocated to Wisconsin and was elated to discover the quality and quantity of fresh local ingredients. "I’m thrilled to be here!"