Our Story

The Social's seasonal menu reflects Wisconsin's strong heritage of family-owned and operated small farms. We offer locally inspired American food prepared with sustainable ingredients obtained from within a 200-mile radius.

Traditional and rustic Wisconsin ingredients are given a modern interpretation by adding creative flavor combinations. Our mission is to serve honest, local ingredients, with informed service, in a comfortable setting.

Bryan Hill

Executive Chef & Director of Food and Beverage

Bryan began his culinary journey at the Marriott Lincolnshire Resort, where he started as a cook and worked his way up to Banquet Chef over the span of 10 years. During his tenure at this property, he played an instrumental role in establishing an on-site apiary with 22 beehives, initiating a farm-to-table program with a 2-acre farm that supplied fresh herbs, vegetables, and fruit from a small orchard. His passion for sustainability and quality food was evident in every aspect of his work.

A significant milestone in Bryan's career came when he was tasked with supporting the Colts & Saints Super Bowl and Pro Bowl at the Harbor Beach Marriott Resort in Fort Lauderdale. It was there he had the privilege of cooking for football legends such as Peyton Manning, Jeff Saturday, Dwight Freeney, and Dallas Clark.

After this, he moved to the Chicago InterContinental on Michigan Avenue, where he served as Banquet Chef and had the honor of cooking for 80 Escoffier chefs. His culinary expertise further took him across the country, including stints as a task force chef in Cleveland, Boston, and Miami. His role as Executive Sous Chef in Miami saw him overseeing three restaurants and 32,000 square feet of meeting space, where he had the opportunity to cook for celebrities such as Steven Tyler, Aretha Franklin, Snoop Dogg, and Big Papi. Additionally, Bryan hosted Christian Yelich's wedding and had the privilege of hosting the Alabama and Florida Gators teams for the Orange Bowl.

When the COVID-19 pandemic shifted the hospitality landscape, Bryan transitioned into sales as Branch Manager for Safe Haven ADT, overseeing a sales team for a year. He returned to his culinary roots as Executive Chef at the InterContinental Doral Miami, and eventually took on the title of Chef & B, overseeing the entire food and beverage department.

In September 2022, Bryan joined First Hospitality as Executive Chef at the Ambassador Hotel in Chicago. By January 2023, he was tasked with overseeing both the Ambassador Hotel and the Social American Tavern in Milwaukee. In April 2023, he took on the role of Director of Food and Beverage and Executive Chef at the Social American Tavern.

Throughout his career, Bryan has demonstrated a deep commitment to excellence, creativity, and leadership in the culinary world. His passion for farm-to-table dining, sustainable practices, and his ability to lead large, diverse teams make him a standout leader in the industry.