Effective today, Chef Zach Espinosa, has taken on a new role as Executive Chef for the Blue Mound Golf & Country Club, 10122 W. North Ave., a venue with a 100+ year history and one of only three golf courses in the state to host major championships including the PGA tour.
In his role, Espinosa will provide oversight for all kitchen operations at the Club, from dining experiences to events, working alongside Sous Chef Sandy Hierro and Club House Manager Keith Gressle to ensure excellent member and guest experiences.
“We are so pleased to welcome him,” says Rich Tennessen, President of the Blue Mound Golf & Country Club Board of Directors.
“We were impressed by both the quality of his food and his experience; but what set him apart was his leadership skill. His approach allows him to develop, engage and lift others up. We very much look forward to his contributions and the excitement he’ll be able to create in terms of food offerings.”
Espinosa, who may be best known for his tenure with the Bartolotta Restaurant Group, has held a variety of culinary leadership positions from Executive Chef of Mr. B’s Steakhouse and Harbor House to Executive Sous Chef at Lake Park Bistro. Espinosa also launched Bartolotta's catering operation at Pier Wisconsin and served as Executive Chef of the Grain Exchange. More recently, Espinosa was at the helm at Stella Van Buren. During the pandemic, he traveled throughout the U.S. for White Lodging, helping to reopen Brush Creek Lodge in Saratoga, Wyoming and The Marriott in Downtown Austin.
Espinosa says that he’ll spend his inaugural weeks acclimating to the role and building on the foundations established by former Club Chef Doug Leonhardt, who served in the executive chef role for the past eight years.
“To begin, we’re going to make sure we’re putting out the best basics possible,” he says. “From there we can take a look at what the members like and how we can shape the menu from there.”
Although the role takes him away from the work he’s done in public-facing restaurants, Espinosa says he is excited for the new challenges that await.
“They’ve done a great job caring for their staff throughout the pandemic,” he says, “And I'm in a great position where I can make an impact and contribute to a great familial organization. It’s a great next chapter for myself and my family.”
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
