for Reservations

Contact Us

Send us your questions or comments and one of our agents will reply to you within 24 hours.

Leave a Message

Contact Us

Send us your questions or comments and one of our agents will reply to you within 24 hours.

Leave a Message

Make a Reservation

Arrival Date
View Calendar Nights

Adults     Children
Booking Information
Meet Our Chefs

Chef Richard Boyer

Richard Boyer

Executive Chef
Destination Kohler

Chef Boyer has a long history of experience at top-rated resorts and restaurants including the Five-Star Boca Raton Resort and Club and Five-Diamond Arizona Biltmore Resort & Spa. Additionally, he has been part of the talented teams at The Royal Palms Resort and Spa, The Phoenician Resort, The Broadmoor Hotel and highly decorated Chef Eric Ripert’s Le Bernadin in New York City. Most recently he was Executive Chef at the Biltmore Estate in Asheville, North Carolina, where he created a farm-to-table restaurant concept. Chef Boyer received his education at the New England Culinary Institute in Montpelier, Vermont, and is a native of Massachusetts.

Chef Matt Bauer

Matthew Bauer

Head Chef
The Immigrant Restaurant

Chef Matt Bauer was born and raised in Kohler, Wisconsin. Matt developed his love and passion for cooking at a very young age. When asked in kindergarten to draw a picture of what he wanted to be when he grew up, Chef Matt Bauer drew himself cooking in the kitchen with a tall white hat on his head. It’s almost as if it was meant to be!

Matt got into the workforce at age 15 as a steward of Cucina, the Italian restaurant of The American Club® Resort. He worked through the ranks to become a lead cook by the time he graduated from high school. It was then he knew that his future would be culinary school, but where? His chef at the time was a former graduate of the California Culinary Academy, so after a few letters of recommendation he was off to the CCA in San Francisco.

During his schooling in California, Matt needed to complete an externship in order to graduate. He had decided after much thought to travel to one of his ultimate vacation destinations, Honolulu. Matt worked at 3660 on the Rise, a restaurant that featured fantastic island cuisine.

After his stint in Hawaii, Matt traveled back home to Kohler and became a cook at The Immigrant Restaurant and Winery Bar. He worked his way through the ranks for almost eight years before becoming head chef in April 2011. Matt has made it his goal to make The Immigrant Restaurant one of the top dining options in the Midwest. He utilizes seasonal, fresh ingredients from all over the country and features what he considers to be modern, global cuisine.

Chef Alexander Glass

Alexander Glass

Head Chef
The Wisconsin Room

Chef Glass relishes in the opportunity to develop superior culinary products and exceptional guest experiences. He received his training at Johnson & Wales University and completed an externship at Mills House Hotel. An expert in both casual and luxury dining, Alex worked in a variety of positions within the United States including notable Four Diamond and Four-Star properties. After taking the helm at The Wisconsin Room at The American Club® Hotel, Chef Glass was quick to implement a menu that featured a farm-to-table focus.

“We take great pride in sourcing the best, freshest local products from farmers and ranchers throughout Wisconsin,” said Chef Glass. “Local products provide a simple yet exceptional flavor to dishes, while also supporting local partners. With superior product and Five-Star service, we work to continually elevate the dining experience and satisfaction of our guests.”

Chef Lucas Oppeneer

Lucas Oppeneer

Head Chef
The Horse & Plow

With 11 years experience in the Kitchens of Kohler, Chef Oppeneer has brought his extraordinary passion and motivation to several restaurants, including Cucina and The Wisconsin Room. During his five years at The Immigrant Restaurant, he was part of the team that moved the restaurant from a three-star rating to four-star status. Chef Oppeneer now leads the culinary team at The Horse & Plow, where he developed a new menu for the recent re-opening that focuses on innovative pub fare with an emphasis on fresh ingredients.

Chef Trent Hazelberg

Trent Hazelberg

Head Chef

Chef Hazelberg has sought a culinary career since high school, when he got his first job as a dishwasher and was quickly promoted into cooking roles. While still a teenager, he participated in a two-year hospitality apprenticeship program. Then his career blossomed after graduation when he became sous chef at North Shore Country Club in Mequon, WI, where he worked closely with members and managers on a la carte service, the pool restaurant and banquets.

Chef Hazelberg continued his hands-on training at The American Club® Resort with an American Culinary Federation apprenticeship and has worked in the kitchens of The Wisconsin Room, Blackwolf Run® Restaurant, The Immigrant Room, The Winery Bar, Whistling Straits® Restaurant, and Cucina. He has worked on special events including the 2004 PGA Championship dinner, the Food and Wine Experience, and the 2012 USGA Women’s Open.

After helping developing the farm-to-table concept at The Wisconsin Room, he became chef at Cucina. In this new role, he has honed in on the restaurant’s Italian cuisine while creating a more casual atmosphere. Chef Trent features simple, fresh takes on Italian favorites using seasonal ingredients, including handcrafted pastas, artisan pizzas and wood-fire grilled steaks and seafood.

Chef Paul Smitala

Paul Smitala

Head Chef
Blackwolf Run® Restaurant

For more than a decade, Chef Paul Smitala has offered his culinary expertise to The American Club® Resort, one of only 36 hotels in the world to be both Forbes Five-Star and AAA Five Diamond. A Midwest native, Chef Smitala received his degree in hotel and restaurant management at the University of Wisconsin-Stout. After graduating with honors from The Culinary Institute of America, he joined The American Club Resort in 1996 as banquet chef. In his tenure, Chef Smitala designed new banquet menus and dishes for groups of up to 800, serving creative dishes with only the freshest ingredients. In 1998, Chef Smitala joined the kitchen at Blackwolf Run Golf Course as head chef.

Chef Smitala has been involved in creating culinary masterpieces for numerous large-scale events including the 1998 U.S. Women’s Open, the 2004 PGA Championship, 2007 U.S. Senior Open, the 2010 PGA Championship, 2010 Champions Toast at Augusta and the 2012 U.S. Women’s Open. He has also had the honor of cooking at the James Beard House twice in New York City, and he serves as a national spokesperson for the Kitchens of Kohler.

In 2008, Chef Smitala received the Chef of the Year Salute to Excellence Award from the Wisconsin Restaurant Association, and in 2009 he earned the Milwaukee Area Technical College Civic Apprenticeship Award for his work in mentoring culinary students. Under Chef Smitala’s leadership, Blackwolf Run has been honored with the Wine Spectator Award of Excellence since 2002.

In addition to overseeing the food, beverage and special events at Blackwolf Run, Chef Smitala also spends time in The Demonstration Kitchen, located in The Shops at Woodlake Kohler, teaching guests about a variety of recipes, trends and styles of cooking.

Chef Dan Dries

Dan Dries

Head Chef
Whistling Straits® Restaurant

Dan began cooking at a small German-style restaurant in his hometown of Cedarburg, Wisconsin. Throughout high school, he enjoyed working at the restaurant and had his mind set on going to culinary school after graduation.

Dan attended Kendall College in Evanston, Illinois. After completing his general education requirements, he started to focus on the culinary art classes at Kendall. Dan interned at The Wisconsin Room at The American Club® Hotel in Kohler, Wisconsin, for six months. After completing another year of school, he received his associate’s degree in culinary arts.

He started working full-time for a large-scale catering and food-service company in Chicago called Food For Thought. He catered for groups of people from 2 to 5,000 throughout Chicago and the North Shore. Dan helped Food For Thought win the Jean Banchet Award for Best Catering Company in Chicago for the year of 2003.

In July 2004, Dan was hired at The American Club as the banquet chef. In 2012, Chef Dries took his eight years of experience at The American Club Resort and applied it to Whistling Straits Restaurant, overlooking Lake Michigan and the world-renowned Whistling Straits golf courses.

Chef Molly Glackin

Molly Glackin


Since receiving degrees in culinary art and baking as well as pastry from the Florida Culinary Institute, Chef Glackin has enthusiastically continued to learn through classes on everything from airbrushing techniques to chocolate decoration. She began her career in Florida, working for several resorts including the Ritz Carlton. In 2010, she moved to Chicago, where as specialty chef for The Peninsula Chicago she developed custom cakes, showpieces, holiday displays and specialty pieces. She joined the Kitchens of Kohler in 2013.

Chef Rebecca Tillman

Rebecca Tillman

Banquet Chef
Destination Kohler

Rebecca has been a culinary professional with luxury resorts for the majority of her career. After gaining her certification from the School of Culinary Arts at The Art Institute of Phoenix, Rebecca spent time working in Arizona before moving to North Carolina. Working within a variety of areas at luxury resorts, Rebecca perfected her skills in fine dining. She joined the Kitchens of Kohler in 2012.

Print Print