Chef’s Bio
Brent Perszyk
Brent Perszyk is a true Milwaukeean born and raised. He began his studies at Milwaukee Area Technical College enrolling in the Hotel and Restaurant Program. In less than a year in the program, it was evident that this was his calling. He was working at Milwaukee County Stadium in Special Events when he heard the news he had been awarded a full scholarship and been accepted to The Culinary Institute of America in Hyde Park, New York. He decided to venture to Manhattan to do his six-month apprenticeship at the Marriot Marquis in Times Square. In 1993, after graduating with High Honors, he returned home to become the Sous Chef at The Riverlane Inn under Chef Carla Fischer.
In 1995, Perszyk was offered the position as Chef de Cuisine at Christie's, the fine dining restaurant in The Paper Valley Hotel, a AAA Four Diamond property in Appleton, Wisconsin. From there Chef Perszyk was recruited to be the Executive Chef of the Adam's Mark-Riverview Plaza Hotel in Mobile, Alabama. As Executive Hotel Chef, Perszyk oversaw five foodservice outlets including banquets and the fine dining restaurant, Riverview Café and Grill. Chef Perszyk was a regularly featured chef on the local NBC Affiliate Morning Show segment "The Daybreak Diner".
In 1998, Perszyk was courted by The Bartolotta Restaurant Group to return to his hometown to collaborate with James Beard Award winning Chef Paul Bartolotta as Executive Chef of Nonna Bartolotta's. Chef Perszyk received a 3 1/2 star rave review from the Milwaukee Journal Sentinel's food critic Dennis Getto. In 1999, as Executive Chef, Perszyk opened Mr. B's- A Bartolotta Steakhouse and once again garnered 3 1/2 stars from Dennis Getto and Mr. B's has consistently been called the "Best Steakhouse in Milwaukee" by the Milwaukee Journal-Sentinel. In 2000, Chef Perszyk was promoted to the additional role of General Manager. Brent resides in Hartford with his wife Victoria and their three children.
