Chef Info

Starting out as a dishwasher at the age of fifteen, Jarvis Williams realized that the kitchen was where he wanted to spend his working days. Teamwork and attention to detail was always something that Jarvis wanted to be apart of. After a few years of scrubbing pots and pans, the opportunity arose to move up to the hot line a few nights a week at a hotel in downtown Milwaukee. From there, Jarvis realized his passion for the culinary arts and decided to attend the Pennsylvania Institute of Culinary Arts in Pittsburgh.

After culinary school, Jarvis headed further east to the spectacular Mohonk Mountain House in upstate New York to complete his externship with acclaimed Executive Chef Brent Wertz C.E.C, focusing his attention on the fundamentals of high volume cooking without sacrificing quality. Upon completing his externship, Jarvis stayed on board for an additional six months to hone his skills under Wertz’s watchful eye. In the fall of 2001, Jarvis returned to his hometown of Milwaukee, WI where he joined the prestigious Bartolotta restaurant group, where he worked under Executive Chef Juan Urbieta at Ristorante Bartolotta. Chef Juan’s passion for rustic Italian cuisine taught Jarvis the value of respect and pride needed to make delicate pastas, long, laborious sauces, and to become a careful butcher.

Jarvis’s dedication and passion for his craft landed him positions in some of the other Bartolotta houses including Lake Park Bistro, and Bacchus. From there, arose the opportunity to become the Executive Chef for Milwaukee’s Premier Steakhouse, Carnevor. This opportunity has given Jarvis the ability to showcase his hard work through rustic, contemporary American fare for the last 5 years.