Chef Info

Jed Hunter started working for his uncle Nicola Civetta as an apprentice in 1996 splitting time between his to New York restaurants Caminari’s and the Primavera. Later he returned to Milwaukee and attended culinary school at MATC and worked gull time at North Shore CC. In his last semester of school he went to work at the Wisconsin Club as a Roundsman working banquets and line cooking in the casual and fine dinning restaurants within the club.

After graduating he moved to Colorado and worked as Sous Chef and later as the Head Chef in two different French bistros, Le Chant éclair and Le Roche in the Boulder area. He then moved back to Milwaukee to run the kitchen at Alexander’s in the Wisconsin Club. Later, Jed became a private chef and house manager for two homes and a business in Milwaukee and Palm Springs, CA. Two years later he took a job as a lead catering chef for Shully’s catering in Thiensville, WI for five years before being offered the Executive Chef position at Erin Hills Golf Course where he ran two full time kitchens and helped design and open up a new dinning facility. During that summer he ran all food service operations for the 2011 U.S. Amateur golf tournament. He is now the assistant to Executive Chef at Mi.key’s and head of the butchering program for SURG Restaurant Group which supplies locally raised Hidden Creek Farms beef and pork to the Surg Groups Milwaukee restaurants.