Executive Chef John Rudolph brings 10 years of experience to Millioke’s kitchen. Prior to moving to the Midwest, he most recently was the Executive Sous Chef at the Waldorf Astoria Boca Raton Beach Club, where he worked for over seven years. Originally from Buffalo, New York, Chef Rudolph began his culinary career at the Bravo Café in Elma, New York and graduated from the Culinary Institute of America with an Associate Degree in Occupational Studies in Culinary Arts.
Although Chef Rudolph doesn’t have a favorite dish, he enjoys experimenting with flavors to create new dishes and culinary experiences for his guests. Passionate about his craft, Chef enjoys being part of an ever evolving field. At Millioke, Chef Rudolph looks forward to combining the past and present day of Wisconsin’s culinary history to create fun and exciting offerings each and every day.