The Team at Mason Street Grill
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.
Angela Rondinelli, Chef de Cuisine
Angela Rondinelli, Chef de Cuisine, oversees the entire culinary operation at Mason Street Grill. That responsibility is a tall order considering all menu items are made from scratch and the restaurant can serve up to 400 guests on any given day. Rondinellis major focus is to increase efficiencies through streamlined processes. Her mission is to build a solid culinary team at Mason Street Grill that embodies the Marcus Restaurant Group culture and values the core competencies set forth in Marcus Ways.
Rondinelli began working in the restaurant industry at the age of 15 at a local restaurant. It was here that the Wisconsin native discovered her true love for food. Prior to joining Marcus Restaurant Group and Mason Street Grill, Rondinelli was the Assistant Chef at The American Club in Kohler, Wisconsin. She participated in the companys annual Food and Wine Experience for 5 years by organizing many food-related events as well as overseeing the culinary operation during the weekend-long event. During these experiences, she was able to work alongside and learn from several famous chefs who headlined these events. Rondinelli spent a short time as Sous Chef at Chicagos Café Ba Ba Reeba before returning to her Milwaukee roots.
Ryan Goldberg, General Manager
Goldberg will be responsible for overseeing all aspects of operations for the downtown Milwaukee restaurant, which was named one of Milwaukee’s Best Steakhouses by Thrillist in July 2015. With more than 15 years of management and operations experience in the service industry, Goldberg has led some of the most reputable guest dining experiences and highest grossing volume restaurants in the country.
Goldberg’s previous experience includes serving for three years as assistant general manager at Planet Hollywood in Orlando and Las Vegas where he was responsible for daily operations, bar inventory, manager performance, and development of the leadership team. He also spent seven years at ESPN Zone as the senior operations manager for the Chicago, Denver and Las Vegas locations.
“Our goal at Mason Street Grill is to provide a world-class dining experience with real food for real people,” said Goldberg. “Our guests are our family, and we’re excited each and every day to have our family with us."
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.