Chef Charles Lazzareschi, named Best Local Chef by the Madison Magazine Reader Poll, inherited an interest in cooking early by spending time at his father’s Italian restaurant in San Francisco. After graduating from the California Culinary Academy there, he started his career path working under famed chefs Jeremiah Tower at Stars, Joyce Goldstein at Square One and Julian Serrano at Masa’s.
Eventually, Chef Charles found his true culinary home in the kitchens of fine hotels, continuing his culinary journey in the kitchens of the prestigious Claremont Resort in Berkeley, the Lafayette Park Hotel, and both the Warwick and Embassy Suites in Denver, CO before relocating to Madison, WI in 2006 to oversee The Madison Concourse Hotel’s food and beverage operations. This includes event cuisine, room service, The Bar and The Dayton Street Grille, where he features farm-to-table ingredients in his sophisticated, contemporary American cuisine with global influences.
Grateful to be located in an area so rich with organic farms and dairies, Chef Charles feels privileged to be part of a sustainable food system in Wisconsin. He is deeply committed to using seasonal, farm-fresh ingredients and lets the components of each dish speak for themselves, choosing sauces and seasonings that enhance, not overpower, the flavor and integrity of every bite..
Charles manages the day-to-day food and beverage operations, which includes overseeing the Dayton Street Grille and banquet functions.
Recent appearances include:
- REAP Burgers and Brews (2010 – 2012)
- REAP Day on the Farm (2010 – 2-12)
- REAP Chef’s Dinner (2011, 2012)
- March of Dimes Signature Chef Auction (2006-2012)