Executive Chef, I.d. / Delafield Hotel
THE STORY BEHIND THE CHEF
Executive Chef Joe Heppe, a Lake Country native, honed his craft in Chicago and has been putting his imprint on I.d's menu since July 2017.
Heppe grew up in Hartland, Wis., and in his early years worked in kitchens around Milwaukee, including Gracious Catering and Bjonda. After moving to Chicago, he joined the city's highly reputable restaurant scene, which began to greatly influence his style. The Indian-Latin fusion restaurant Vermilion and Chef Jose Garce's Mercat a la Planxa were the first to make an impact on Heppe. His next move was opening Untitled as the executive chef, followed by Oak + Char, known for its open hearth cooking. During Heppe's time in Chicago, the restaurants he tenured received high praise and numerous awards.
After Oak + Char, Heppe was offered the opportunity to come on board the newly reopened Edgewater hotel in Madison as the executive chef.
In 2017, I.d. beckoned Heppe back to Lake Country to focus on what originally drew him to his field: the food. The restaurant features a beautiful open kitchen, complete with a wood-burning grill and hearth. With ambitious goals and a skilled team, he plans to utilize his relationships with the local farmers, small business owners and diners to create a unique shared plate menu.
Heppe describes his style as a marriage of classic and rustic with global inspiration that pays respect to Midwestern seasonal sensibility. Heppe finds inspiration every day in the restaurant and loves seeing how cooking allows people of different cultures to connect through food. Heppe resides with his wife and two children in Madison.
CHELSEY "COOKIE" SCHEIB-BRAZZEL
CHEF DE CUISINE
At an early age, Cookie watched her mother and grandmother cook feasts that brought friends and family together. She attended Madison College for culinary arts and began working at Weary Traveler Freehouse on Willy Street before she met Chef Joe Heppe at the Edgewater Hotel. At the Edgewater Hotel, she quickly advanced through the kitchen–from line cook to sous chef–and quickly became indispensable.
The pastry chef at I.d. and the Delafield Hotel, Rebekah is the creative force behind everything from mignardises to wedding cakes, as well as a constantly changing dessert menu. She was inspired to pursue baking at a young age when Alice Medrich’s book ‘Cocolat’ opened her eyes to the world of French pastry. After winning a nationwide cake recipe contest at the age of 18, Rebekah graduated from the baking and pastry program at Waukesha County Technical College. Since then, she has worked at several Milwaukee-area fine dining restaurants, including Andrews and Bartalotta’s Bacchus.
ASSISTANT GENERAL MANAGER
Brian started his career in hospitality at age 16 as a bus boy at Geneva Inn on Lake Geneva. From there, he held multiple positions at Big Foot Country Club in Fontana for 10 years where he gained an appreciation for upscale food and drink.
After a five-year gig serving at Paisanos in Richmond, IL, Brian made his way to Pier 290 in William’s Bay. There, he kickstarted his wine education under the guide of their advanced sommelier and took his exams to get his Level 1 Sommelier Certificate.
Brian has been with I.d. for almost four years and has since become a Level 2 Certified Sommelier and an assistant general manager.