The Team at Mason Street Grill
Eric Grimm, General Manager
Eric Grimm has over a decade of experience in the restaurant industry. Originally from Appleton, WI, Eric is a graduate of UW-Stout with a degree in Hospitality and Tourism. Eric spent almost three years as the Food and Beverage Director at the Three Bears Resort in Tomah, WI until joining the management team at Coopers Hawk Winery and Restaurant in Brookfield, Wisconsin in 2012.
The creation of the restaurant at the historic Pfister Hotel, guests can reserve a distinct working view of Mason Street Grill´s open kitchen while Weber creates some of the most exceptional meals found in Milwaukee.
Mark Weber, Executive Chef
Mark Weber found his culinary calling long before world renowned Chef Paul Bocuse, considered one of the finest cooks of the 20th century and creator of French Nouvelle Cuisine, expressed high regards for a plate specially created for him by Weber. Following years of critical acclaim at restaurants in the Milwaukee area, Weber now leads the culinary team and day-to-day operations at Mason Street Grill. The restaurant, which opened December 2006, goes beyond traditional steakhouses and ventures into comfortable and unique plates, as well as seafood and poultry. Weber began to make his appetizing mark in Milwaukee, as corporate chef for the well-known Bartolotta Group Restaurants. In working with Bartolotta´s, he became managing partner and led the culinary team of Lake Park Bistro - the city´s nationally recognized French restaurant.
In 2003, Weber took the reigns and opened WaterMark Seafood, and earned a 29-point rating from the doctrine of national restaurant reviews, Zagat Guide. Now, restaurant-goers will find Weber´s ingenuity at Mason Street Grill. As one of the masterminds behind the creation of the restaurant at the historic Pfister Hotel, guests can reserve a distinct working view of Mason Street Grill´s open kitchen while Weber creates some of the most exceptional meals found in Milwaukee.
Hutch Renk, Assistant General Manager
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.
Becki McKenna, Events Manager
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.