The new executive chef of the Grand Geneva Resort learned on the job in the restaurants

Kristine M. Kierzek

Stepping into his new role as Executive Chef at Grand Geneva Resort & Spa on Lake Geneva, Dustin Urbanik will oversee all of the resort’s restaurants, cafes and lounges, including Geneva ChopHouse, Grand Cafe and Ristorante Brissago.

Working across restaurant kitchens, Urbanik credits his time under chef Mark Weber at the Mason Street Grill as a major influence. Cooking in the Midwest has also increased his appreciation for local farmers, and his goals as executive chef include building relationships with local farmers and producers, including Pinn Oak Farms, Yuppie Hill and nearby Simple Bakery, and the supply of microgreens from Creator Farms in Bristol.

This summer, it will update menus, refresh brunch at the Geneva ChopHouse, and add Low Country seafood porridge at the Grand Cafe.

Urbanik, a father of three, lives in Lindenhurst, Illinois, with his wife and family.

Question: How did you start your culinary career?

Answer: I started in the restaurant business when I was 18 because I wanted to earn money to go to college and become a firefighter. I was serving and going to college. Naturally, I would just drift into the kitchen and watch the cooks.

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