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Lowlands Group hires James Beard-nominated chef Thomas Hauck as culinary director
Hauck recently closed down his restaurant c. 1880 in April
The Lowlands Group has announced today that they have hired Thomas Hauck to lead the restaurant group’s culinary program and oversee the menus of their four concepts, which include Café Hollander, Café Benelux, Café Centraal and Café Bavaria.
Hauck, a James Beard-nominated chef who spent time cooking in France, recently closed down his Walker’s Point fine dining restaurant c. 1880 in April. The restaurant was in operation for six years and was consistently listed as one of the top restaurants in the city.
“We’re really excited to have Thomas join us,” stated Dan Herwig, director of brand and marketing at Lowlands Group, in a press release. “We totally respect everything he’s done to elevate Milwaukee’s dining scene over the past few years and hope his creativity and high standards have an even broader reach through joining Lowlands.”
Hauck will join the Lowlands Group towards the end of May. He will spend his first few months learning the group’s culture, developing relationships with the culinary staff and conducting research for upcoming menus, which will include a trip to Belgium and the Netherlands in September for research purposes.
“Every year we send a group to Europe to experience the Dutch and Belgian culture that inspires our cafés,” stated Herwig in a press release. “We have a crew of over twenty Lowlanders going this year to research food, beer and design which will inform our menus for the fall and the following spring.”
c. 1880 held its last service on April 28. In a farewell letter, Hauck stated that the failure of the Karl Ratzch venture and changes to the Milwaukee restaurant market caused doubt in his mind about the financial future of C. 1880.
“Closing C. 1880 was one of the toughest decision I’ve had to make,” Hauck stated in a press release. “But joining Lowlands was one of the easiest. I like the people, I like the culture, and I’m excited about the direction we’re taking the culinary program.”
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