The Milwaukee Public Market has proudly hosted instructors from a wide range of culinary backgrounds. From Michelin Star chefs, to professional culinary Educators, to food hobbyists, The Public Market is sure to have a class suited to every color of the foodie spectrum.
Chef Tom Wolowik may be known first and foremost for his delicious seafood dishes. Working as a fishmonger for over 10 years at the Seafood Centers in Madison, Wolowik is an expert in picking, preparing and enjoying seafood.
Formerly the Executive Chef at Birsto 101 in Mount Horeb, Wolowik served up specialty Steaks and contemporary American Fare. In addition to teaching, Chef Wolowik is currently a prep cook, which allows him to spend more time with family. Tom and his children love spending time in their garden, harvesting their fresh produce, and creating meals together!
Join us for one of Chef Wolowik's classes specializing in Seafood, Asian Cuisine, Soups and Knife Skills.
CHEF BECCA is the Chef/Owner of Cooking from the Heart LLC (formerly known as Cooking with Chef Becca LLC), in the business of personal chef services, private and group cooking classes, culinary team-building and catering.
CHEF BECCA has been a freelance chef and cooking educator since 2001. In the year 2000, on the heels of a successful, budding career as an attorney, CHEF BECCA switched paths to attend a highly respected Culinary Arts school in Winnipeg, Canada, where CHEF BECCA graduated top of her class, with various awards including the Gold Medal for the 2 year program. To complement her scholastic education, CHEF BECCA trained from 1998-2000 in gourmet French and Italian restaurants, and obtained additional credits in North Carolina.
CHEF BECCA has continued her culinary education to this day by attending cooking classes of notable chefs and through extensive travel and culinary studies around the world.
With her combined experience as an attorney and a chef, CHEF BECCA brings to the table a diverse skill set suited to a multitude of culinary endeavors. CHEF BECCA is passionate about cooking and thrives on applying her knowledge in professional and residential settings.
Staci has a degree in Culinary Arts from MATC and has worked in Milwaukee establishments including Hubbard Park Lodge, Brubakers and Muskego Lakes Country Club. She began her interest in cooking at the young age of 13 and made her first wedding cake at 14. When Staci isn't cooking she is reading cookbooks, cooking magazines, and researching topics for her class.
Throughout her remarkable career, Chef Malavenda has garnered distinction as a Professional Chef, Culinary Instructor, Restaurant Owner, Private Caterer, Culinary Consultant and Research and Development Culinary Director for POSH Salt Himalayan Saltware.
Deservedly recognized as a trend setting “Food Artist, her extraordinary skills and limitless creativity is only eclipsed by her joyful spirit and contagious enthusiasm.
Chef Malavenda comes from a long line of chefs and for over 30 years has pursued many avenues in the industry including operating a family owned bakery, restaurant and catering company.
Chef Alisa’s passion and background is rooted from her Italian heritage and she has studied at one of the top cooking schools in Tuscany.
Chef Malavenda is currently teaching at The International Culinary School at The Art Institute of Wisconsin. She teaches World and Latin Cuisine and also Ala Carte which is a class operating the student run restaurant Wild Rice.
Chef Terri Milligan is a recognized chef and culinary instructor. From 1993 to 2012, Chef Milligan and her husband, Christopher, owned and operated the Inn at Kristofer’s located on the waters of Green Bay in Sister Bay, Wisconsin. The restaurant became the destination of choice for visitors to Door County, Wisconsin.
Chef Milligan has been recognized nationally and locally, having been featured in a variety of print publications including Good Housekeeping, Midwest Living, Wisconsin Trails, Bon Appetit, and Wisconsin Trails. She has also been featured on the Food Network and in various newspapers. She is a staff writer for Edible Door, a new magazine focusing on the foods of Door County, Wisconsin. Chef Milligan also is a contributing food writer to the Milwaukee Journal Sentinel.
You can catch her this summer teaching classes at the Milwaukee Public Market, the Savory Spoon and Northeast Wisconsin Technical College. S A resident of Sister Bay, Wisconsin in beautiful Door County, Chef Milligan shares her cooking abilities at home with her husband Chris and her two miniature chocolate dachshunds, Ranger and Scout.