Blake Bengsch was born and raised in the city of Milwaukee. His passion for food emerged at a young age and had already started his cooking career by high school at the late Grenadier’s Restaurant under Chef Knut Apitz. His interest then switched to Italian food while working at a few notable Milwaukee restaurants, including Ristorante Bartolotta and Osteria Del Mondo.
Blake attended The Culinary Institute of America in NYC while completing an internship at Daniel Boulud’s Bistro Moderne, picking up classic cooking techniques from Chef Olivier Muller. After school, he was off to Chicago to study new techniques under Chef Michael Carlson at Schwa Restaurant. Blake made his way back to Chicago to cook for Chef Stephanie Izard, who introduced his love of farms and fresh produce. The direction he was shown by Chef Stephanie is the basis for his food now.
Blake’s beautiful wife and three boys brought him back home to Milwaukee, where he searched for an establishment that shared his passion for farming and local produce, when he met the team at Hom Wood Fired Grill. Today, his love of farms, family, and food will be expressed in the menus and dishes to come.