Early on the kitchen grabbed Anthony Lemens’ attention, working in restaurants that showcased local ingredients season to season growing up in Door County, Wisconsin. But what really ignited Lemens’ passions was working as an assistant to his mother in a small bakery. It was there he learned the importance of fast and efficient work. Ultimately sparking his curiosity to dive deeper into the world of cooking and how the kitchen – restaurant dynamic works as a whole.
Fostering the Passion
In 2004, this curiosity brought Lemens to enroll into Madison Area Technical College’s Culinary Arts Program. With his completion in 2006, Lemens left MATC with a Degree in Culinary Arts and a Sous Chef position at the Capitol Chophouse located in the Madison Hilton, downtown in the hub of Wisconsin’s capitol. Not only was this the perfect place for Lemens’ to hone his skills, it also got him to get back to what attracted him into the kitchen to begin with– a community focused on local and seasonal cooking.
Visiting the Dane County Farmers’ Market, allowed Lemens to work directly with farmers and the artisan food suppliers in his community. These relationships gave way to a menu that highlighted local seasonal ingredients in dishes. So it was no surprise when Madison Magazine noted Anthony Lemens as an ‘Up and Coming Local Chef’ in 2007.
Opportunity knocked in 2009 when Lemens moved to the United Kingdom. Lemens took his time abroad to work in a variety of kitchens. Cooking it kitchens specializing in traditional pub fare to Michelin Starred restaurants in both Scotland and England. Upon returning from Europe, Lemens became the Executive Sous Chef for the Hilton Milwaukee City Center working in Milwaukee Chophouse and the Miller Time Pub. In 2014, Lemens returned to where he began his professional career as a Sous Chef, the Madison Hilton Capitol Chophouse, only this time he taking the lead as the Executive Chef.
Joining Rush Creek Lodge
Now as Executive Chef at Rush Creek Lodge, Lemens looks to use his skills and diverse experience to bring contemporary food to the mountain lodge setting. Utilizing and showing off all the superb resources northern California has to offer with an exciting new menu.