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The Team at Mason Street Grill

Serkan Yorulmaz, General Manager

Serkan Yorulmaz

Serkan Yorulmaz joins the Mason Street Grill team with more than eight years of experience in luxury restaurant management, service standards and quality operations, training, and development of formalized operational systems and procedures.

Before joining Mason Street Grill, Yorulmaz oversaw food and beverage operations at The Setai Hotel in Miami, an ultra-luxury, privately-owned property. His career highlights have also included managing the AAA Four Diamond ranked Scarpetta restaurant, owned by celebrity chef Scott Conant, in the Fontainebleau Hotel Miami Beach; managing the world-renowned Japanese restaurant, Zuma; and working with Celebrity Cruises, where he helped launch five award-winning Solstice class ships for the brand.

Yorulmaz received a hotel management degree from the M.I.M Hotel and Tourism Management School in Istanbul, Turkey. He is a native of Turkey and speaks four languages. 

Steve Mackey, Assistant General Manager

Steve Mackey

Steve attended UW-Milwaukee and is a hospitality professional with over 20 years of experience in the industry. Prior to joining the Mason Street Grill, Steve has held operational leadership roles for Wyndham Hotels, The Pfister Hotel, and the InterContinental Milwaukee.

In his most recent role at the Hilton Milwaukee City Center, Steve was the Director of Quality & Training where he was directly involved with enhancing the overall guest experience in every area of the operation. 

Hutch Renk, Assistant Manager

Hutch Renk

Over the last 35 years, Hutch Renk has developed his hospitality operations skills through experience in full service restaurants and hotel food and beverage management. While employed by a national steakhouse chain early in his career, Renk served as a Regional Training Manager, overseeing all aspects of employee training and new restaurant openings.

Prior to joining the team at Mason Street Grill, Renk spent nine years as the General Manager and Wine Director at the Milwaukee ChopHouse, another property under the Marcus Hotels & Resorts Restaurant umbrella. He has a passion for wine and the “guest experience” and has been involved as a trainer or a manager in the opening of more than 30 restaurants.

Born and raised in the Milwaukee area, Hutch has made career stops in Detroit, Dallas, Kansas City, Houston, Atlanta and Canton, OH before returning home to Wisconsin in 1998.

Anthony Clark, Executive Sous Chef

Anthony Clark

Having worked for more than two decades in fast-paced Southeastern Wisconsin kitchens, Sous Chef Anthony Clark has accrued diverse culinary knowledge, from developing recipes and menus to training and management. He’s worked in a variety of well-known, local restaurants, including Sprecher’s Restaurant & Pub, McCormick & Schmick’s, BRAVO! Cucina Italiana and The Linden Inn.

Daniel Szucs, Sous Chef

Daniel Szucs

With more than a decade of experience in professional kitchens, Sous Chef Daniel Szucs serves up a wide variety of talents, from leadership skills and knowledge of many diverse cuisines, to ordering and butchery.

Most recently he worked as a chef at the American Club in Kohler, Wis. His cooking and hospitality experience, paired with his culinary management degree make Chef Daniel an integral part of the Mason Street Grill team.

Becki McKenna, Events Manager

Becki McKenna Becki McKenna graduated with honors from Milwaukee Area Technical College in 2009. Prior to joining the team at Mason Street Grill, she spent three years learning the ins and outs of the service industry at The Anchorage at The Hilton Milwaukee River. In 2011, McKenna took on the role of private dining trainer and server at Mason Street Grill, where she successfully led all private dining events and was awarded “People Pleaser of the Month.” Just one year later, McKenna was promoted to Events Manager where she currently oversees the staff and event preparations and maintains guest relations.

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