Roots welcomes Executive Chef Daniel Jacobs to the family

MILWAUKEE, WI (December 27, 2011) – As Wisconsin’s only farmer- and chef-owned restaurant, Roots has been a tight-knit family since opening in 2004. Perched on a hillside in Brewers Hill overlooking its own edible garden, John Raymond has assembled a creative team that consistently delivers fresh, local cuisine - the majority of which are grown at the Cedarburg- based Cedar Creek Farms. Owned by long-time friend and former business partner Joe Schmidt, the farm is where Roots’ team designs its menus from seed plantings to bountiful harvest.

So when executive chef Paul Zerkel and chef de cuisine Lisa Kirkpatrick decided to leave the Roots family at the end of this year for (forgive us) “greener pastures,” John’s search led him to find someone to lead the team into a new year and beyond.

That person is Daniel Jacobs. As Roots’ new executive chef, Daniel is a Chicago native who started cooking with his father at a young age and began his professional career while working and living in Door County. Realizing he needed a foundation based in classic technique, Daniel moved back to the Chicago area, spent two years at Carlos’ restaurant in Highland Park and then got serious working as a saucier at the world-famous Tru and culinary destination, North Pond. Daniel followed this as a roundsman at Aubriot while he worked mornings at Naha as a pastry assistant.

Daniel later worked with the chef he refers to as his first mentor, the noted Chef Shawn McClain at Spring restaurant. As opening sous-chef at the nationally acclaimed Green Zebra, Daniel finessed his talents in inventive vegetarian cuisine. Next he worked alongside celebrated Chef Jacky Pluton at his 4-star restaurants and the opening of Narra. He followed this becoming Chef de Cuisine under mentor and friend Michael Altenberg at Bistro Campagne, where Daniel dedicated four years to working with local farmers and forming a lifelong commitment to support local agriculture.

“We’re thrilled to welcome Daniel to the Roots family,” said John. “His experience working in some of the best restaurants in the country promise to add depth and excitement to our dinner, Cellar and Sunday Brunch menus. I can’t wait to see what our loyal customers think of this talented chef.”

Roots is open year-round for afternoon cocktails, dinner and Sunday brunch, please call 414.374.8480 for more information.