Executive Chef Andrew Ruiz to Lead Culinary Team at Harbor House

The Bartolotta Restaurant Group has announced Chef Andrew Ruiz from Joey Gerard’s Greendale as new Executive Chef at Harbor House

Chef Andrew Ruiz, who has been cooking in Bartolotta kitchens since 2001 including roles at Ristorante Bartolotta, Bacchus, Rumpus Room, and most recently as Executive Chef of Joey Gerard’s Supper Club, will become Executive Chef at Harbor House in early July. Chef Ruiz has played an instrumental role at Joey Gerard’s where he has overseen the kitchen in creating delicious steaks and incorporating fine-dining execution with a spin on casual supper club favorites. The current Executive Chef at Harbor House, Andrew Fisher, is stepping down in early July to pursue other interests.  A replacement for Chef Ruiz at Joey Gerard’s Greendale will be named at a later date.

Harbor House is a bright, spacious New England-style seafood restaurant Milwaukee residents and visitors love, set on the shore of Lake Michigan. After opening in 2010, Harbor House quickly rose to become one of the city’s top fine dining restaurants. The restaurant has been recognized locally and nationally as a top restaurant by publications such as the Milwaukee Journal Sentinel, OpenTable.com, and OnMilwaukee.com, among others.

With 16 years of experience within the Bartolotta restaurants, Chef Ruiz will bring a breadth of culinary and operational knowledge to the kitchen at Harbor House. Ruiz has been mentored by Corporate Executive Chef and James Beard award winner, Adam Siegel and will be a great asset to the Harbor House kitchen. Corporate Executive Chef Adam Siegel says “We are excited to have Andrew Ruiz join Harbor House, and are confident he will lead the kitchen to continued success.”

About Bartolotta Restaurant Group

The Bartolotta Restaurants is a Milwaukee-based restaurant group owned by brothers Joe and Paul Bartolotta. Their first restaurant, Ristorante Bartolotta, opened in 1993 and today the group owns and operates 16 restaurants and catering facilities, including five fine dining establishments, three upscale casual concepts, a pizzeria, a barbeque joint, two upscale food courts, a lakefront custard stand, and three exclusive catering facilities. In addition, the company has an operating agreement with three quick-casual restaurants in the Milwaukee airport, and manages four restaurants at The Mayfair Collection. More information can be found at www.bartolottas.com