When I graduated, I moved back home to Milwaukee where I worked under Executive Chef Robert J. Wagner at The Café Knickerbocker. I was then asked to follow Chef Robert to the North Shore Country Club in November of 1997 as his Executive Sous Chef.
In January of 1999 I was promoted to the position of Executive Chef at the North Shore Country Club where I remained until 2004. While practicing my craft at the NSCC, I took continuing education classes at the Culinary Institute of America’s Greystone campus in St. Helena California. My studies were most notably on charcuterie with Certified Master Chef Deiter Dopplefeld.
Then in January of 2005, I began a new chapter of my career when I accepted the position of Executive Chef at the Springfield Country Club in Springfield, Ohio. This is a country club rich in culinary tradition and my main focus was to provide traditional regional dishes using local, sustainable meats and produce with contemporary plate presentations.
Now, I again am in still another chapter of my career. I am brand new, arriving in November as Executive Chef for the Berry Hills Country Club here in Charleston. My goals are to bring the membership culinary trends, applications, and seasonal menus that are unmatched in the Charleston area.
--Chef Chad a. Rieve
I began my career in culinary arts while attending Johnson and Wales University College of Culinary Arts in Providence Rhode Island. While studying there I was fortunate to work weekends at one of Providence’s most famous restaurant Al Forno.
