With an appreciation for sourcing food locally, Urbanik continues to expand the resort's relationships with local and regional farms and purveyors such as Wisconsin's Pinn Oak Farms and Simple Bakery. New partnerships include sourcing microgreens from Creator Farms in Bristol, WI, and a relationship with Yuppie Hill Farms for cheese and cheese curds, as well as sourcing eggs in Burlington, WI.
Dustin discovered his culinary calling while training to become a fireman. He was working at a French-Italian bistro to pay for the fire academy and fell in love with the fire of the kitchen instead. Dustin became a master of seafood in Milwaukee and then joined the ranks with Chef Mark Weber at Mason Street Grill where he learned all about classic American grill. He’s since climbed the ranks at Grand Geneva from chef de cuisine at Geneva ChopHouse to the Executive Chef at Grand Geneva Resort & Spa overseeing all of Grand Geneva's restaurants, cafes and lounges.
With his rustic-style cooking techniques and interest in wood-grilling for developing flavors, Urbanik is also credited for helping develop the resort's popular, but limited, dry-aged whisky steaks. Urbanik is developing new culinary ideas while staying on top of industry trends including the increased interest in vegan and vegetarian dishes.
“We have an extraordinary culinary team and work with amazing local farms allowing us to serve seasonal favorites featuring regionally-sourced ingredients,” Dustin says.