Zachary Espinosa - Executive Chef
Born and raised in Milwaukee, Wisconsin, Zach has lived in just about every neighborhood in the city. After realizing that cooking was his calling, he pursued a Culinary Arts degree from Milwaukee Area Technical College while working in the pizza pit at Rock Bottom Brewery. After five years at The Rock Bottom Brewery, he made his way up the ranks and left with the title of Executive Sous Chef. In the fall of 2003, Zach joined the Bartolotta Restaurants to help open and oversee Pizzeria Piccola on Downer Avenue. Zach was transferred to Bacchus and promotions soon followed to saucier (sauce maker) and then to Sous Chef at Bacchus – A Bartolotta Restaurant. Looking for a new challenge, Zach spent a year at Bartolotta’s Lake Park Bistro to learn the art of French food. Zach was again promoted to Executive Sous Chef and then transferred to help launch our catering venue at Pier Wisconsin. After two and half years, he was promoted to Executive Chef of the Grain Exchange, the newest Bartolotta catering venue. In 2011, Zack once again made a move, this time to Harbor House, and was promoted to Executive Chef in May of 2011. Zach has been in the kitchen for over eighteen years and has loved every minute of it. He has a deep passion for local, fresh ingredients that celebrate Wisconsin and loves to showcase what is best about where we live through his food.