Mason Street Grill
- When
- March 24, 2025
- Where
-
Mason Street Grill
425 East Mason Street
Milwaukee, WI 53202
Milwaukee’s top chefs will gather for one night at the historic Pfister Hotel’s Grand Ballroom to honor Jacques Pépin, raise funds to benefit his foundation and celebrate his 90th Birthday. Each Chef will serve one great item from a table in this gourmet walk-around. There will also be a special Silent Auction. Jacques will join us via video for a special toast.
Highlights
- Largest gathering of prestigious chefs ever in Wisconsin. 20+ plus chefs will each offer one fantastic taste from stations in the room.
- General Admission and VIP Early Entry and seating tickets will be available
- Located in the historic Pfister Hotel Grand Ballroom in Milwaukee
- Admission includes complimentary wines
- A great selection of culinary and other items, including some signed by celebrity chefs and Jacques will be available in a wonderful silent auction
Details
- Proceeds will support the Jacques Pépin Foundation. Your ticket purchase helps transform lives through culinary education, and we deeply appreciate your generous support.
- Jacques Pépin proudly supports our 90/90 Celebrations. While he can’t be present at all of them, we invite you to check our website for details on the events where he will joining in celebration.
- Tickets and details coming soon.
Event Host
Mark Weber
Chef and managing partner, Mason Street Grill
Mark Weber is a globally experienced Executive Chef and Culinary Operator with a demonstrated history of working in the hospitality industry. In his role, Mark is instrumental in developing menu concepts and enhancing the food and beverage experience at Marcus Hotels and Resorts’ more than 40 signature restaurants, bars and lounges. Mark joined Marcus Hotels in 2005 as Executive Chef of Mason Street Grill at The Pfister Hotel where he served as one of the masterminds behind the creation and development of the award-winning restaurant. He made his mark in the Milwaukee dining scene working for Bartolotta Restaurant Group as Corporate Chef and as Owner and Operator of his own restaurant, WaterMark Seafood. Mark also has global experience having worked at Michelin-star restaurants in Paris, Alsace, and Italy.
Guest Chefs
Daniel Jacobs
Head chef and co-owner of EsterEv and DanDan
Chef Dan Jacobs is the head chef and co-owner of acclaimed Milwaukee, WI restaurants EsterEv, a globally inspired tasting menu concept, and DanDan, a modern Chinese-American concept with Midwest sensibility.
Jacobs and his business partner, Chef Dan Van Rite, are 5x James Beard Best Chef Midwest Semi-Finalists, and 2024 James Beard Best Chef Midwest Nominees, who extend their work far past the kitchen: Jacobs is an active member of the Independent Restaurant Coalition (IRC), was instrumental in the Restaurant Revitalization Fund’s $28.6B raise in 2021, and was one of four Americans to speak to President-Elect Biden on behalf of the independent restaurateurs. But his advocacy work doesn’t stop there – Dan is deeply involved in Main Street Alliance, World Central Kitchen, No Kid Hungry, and the James Beard Foundation’s Climate Solutions for Restaurant Survival Campaign.
The same year they opened DanDan and EsterEv, Jacobs was diagnosed with Kennedy’s Disease, a genetic neuromuscular ailment commonly mistaken for ALS. With a disease that often makes simple tasks like walking upstairs or chopping an onion feel like a massive undertaking, he is proud to run two standout restaurants and raise money for Kennedy’s Disease awareness ($90,000 and counting).
At EsterEv, guests can expect dishes that evoke nostalgia and joy like Ricotta Gnudi that reminds Jacobs of his Eastern European grandma’s slow-cooked pork ragu; a Butter Popcorn Macaron that takes you to the movies; a Baked Alaska that tastes like Fruity Pebbles; and, as always, globally inspired Pierogies and Dumplings. This summer, Dan took runner-up on Season 21 of Top Chef, based in Wisconsin.
Adam Pawlak
Chef/owner, Egg & Flour
Adam Pawlak was born and raised in Milwaukee Wisconsin. Growing up in an Italian family jump started his love of food and cooking from a very young age. Adam has worked in restaurants all over the city, ranging from classic American, Italian, international, and world cuisine. His specialty is high-end Italian cuisine with a lot of French influences. Working in different cities and traveling often, Adam learned techniques and influences from around the country.
Working through the ranks early on, Adam has had every position in the restaurant industry to inevitably bring him to owning his popular fast casual pasta bar, Egg & Flour.
Alex Sazama
Executive chef, Benson’s Restaurant Group
Born and raised in Milwaukee, Wisconsin, Chef Alexander Sazama brings over 18 years of culinary expertise to Benson’s Restaurant Group. Throughout his career, he has played a pivotal role in the concepting and opening of some of Milwaukee’s most beloved dining destinations, including The Bridgewater Modern Grill, The Edison, Onesto, Smoke Shack, and Blue Bat Kitchen.
Drawing inspiration from his extensive travels across the United States and Europe with his wife, Kim, Chef Sazama blends global flavors with local ingredients to create innovative, approachable dishes. His commitment to culinary excellence and his deep connection to Milwaukee’s dining scene make him a leader in the local food community.