MIKE NEDEAU

FOOD & BEVERAGE DIRECTOR

Inspired by making others happy, Mike Nedeau, pursued a career in food and beverage. "I feel there is no better way to evoke smiles than through food and wine, beer or spirits."

 

For the past 17 years, gregarious grins have been Mike's goal, whether he was working as bus boy, prep cook, sous chef, server, wine director, restaurant and tasting room manager, or sommelier.

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Well-traveled and with such a refined palate, many would presume Mike's favorite meal to be a faux gras or Bordeaux wine, but the Elkhorn-bred epicurean notes, "While I love a gourmet meal, just give me a bottle of Champagne along with some dark  chocolate, and I’m all set."

MARTHA MILITELLO

HUNT CLUB MANAGER

 

 

You may remember Martha from Charley O's in Williams Bay, The Red Geranium in Lake Geneva, or Kirsch's on Lake Como. More likely, you made her acquaintance at the Geneva Inn, where she spent 18 years of her career as manager for the lakeside hotel's restaurant. Fortunately for us, Martha came to the Hunt Club in 20xx to be an integral part of the rebranding effort from restaurant to steakhouse.

 

“It has been a joy to work with the Chambers family and staff. We've seen wonderful changes unfold and the locals return," she notes.  "I especially like to open the door to the Hunt Club and welcome our Members by name. To have such rapport with your clients is special in this industry.”

CHEF MARK GETCHELL

GENEVA NATIONAL EXECUTIVE CHEF

 

Raised by parents in the Washington-DC hotel industry, Chef Mark’s first job as a teen was in a Hilton Hotel kitchen, where he launched his culinary career.  Lucky for us, after a few years of cooking for some of the area’s prestigious clubs and hotels, Chef Mark relocated to Lake Geneva, where he found a kitchen – and a home – at Geneva National.

 

“The members I have met over the past 20 years have become extended family to me,” says Chef Mark. “I think that’s why the opening breakfast and dinner is my favorite Member event, as it brings back old and new friends while signaling the start of another great season.”

 

A fisherman, Packer’s fan and family man, Chef Mark is also an avid reader, trivia master and history buff.

CHEF RYNE HARWICK

HUNT CLUB EXECUTIVE CHEF 

Chef Ryne lives in Lake Geneva and has resided in the area most of his life. He started his culinary career at age 14 in local kitchens including The Abbey, Grand Geneva and Lake Lawn resorts.

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"It wasn’t until I met a chef named David Magnasco that my passion for cooking was found," recalls Chef Ryne. "Because of him, I went to culinary school, traveled to France, and learned to cook the food I love."

 

Chef Ryne then went to Le Cordon Bleu Las Vegas for further training before returning to his home town and delighting us with all with his love of fine dining and passion-infused dishes.