DANIEL GRANAT
EXECUTIVE CHEF
HILTON MILWAUKEE
Today, Daniel Granat, aka “Chef Dan,” is the man behind delicious steaks and prime rib, fresh seafood and locally sourced dinners at Milwaukee ChopHouse – but he got his start with the humble hot dog. Born and raised on Chicago’s South Side, Granat quickly fell in love with cooking at his first job, working at a hot dog stand. He eventually received a full-ride scholarship to culinary school and launched his career in upscale hotels. In 2014, he started at Hilton Milwaukee as sous chef, and in 2022, he became executive chef, overseeing Milwaukee ChopHouse, Miller Time Pub & Grill, the Monarch Lounge and more.
What distinguishes Milwaukee ChopHouse from other steakhouses in Milwaukee?
We’re a bit of a hidden gem. Our service is intentional and romantic. The staff is trained to guide guests through the menu and offer a hightouch experience. Our ingredients are top-tier. We don’t cut corners on our cuts of meat or preparation. It’s about quality, consistency and hospitality.
ChopHouse gets fresh honey from hives on the Hilton’s roof. How did that start?
A local beekeeper, Robert McKinney, approached us before COVID with the idea. We were just about to do a bee-themed dinner when the pandemic hit. After that, we kept the hives going on the parking structure roof, and we brought the honey into the kitchen. We’ve used it in Brussels sprouts, ice cream, even honey-cured steaks. It’s been a cool way to connect with local ingredients and the community.
You mentioned working closely with your sous chefs. How do you support your team?
I’m a big believer in mentorship. My sous chefs are incredibly talented, and I like to put them out front. I want them to shine and grow. I critique, I teach, and I trust them to pass it on to the rest of the team. That’s how we maintain consistency and passion at our restaurants. ◆
