About Bacchus

Nick Wirth

Executive Chef, Bacchus - A Bartolotta Restaurant

Nick Wirth serves as Executive Chef for Bacchus – a Bartolotta Restaurant. Located in the Cudahy Tower in downtown Milwaukee, Bacchus is among the most consistently praised restaurants in The Bartolotta Restaurants portfolio, largely due to Chef Wirth’s commitment to seasonal ingredients and a wine list that ranks among the most extensive in the city. Under Chef Wirth, Bacchus has been cited multiple times as one of the Milwaukee Journal Sentinel’s top restaurants in Milwaukee, as well as one of America’s Top 100 Wine Restaurants by Wine Spectator.

A Wisconsin native, Chef Wirth has been a member of The Bartolotta Restaurants family since joining Lake Park Bistro as a cook in the early 2000s, where he worked under future James Beard Award winner Chef Adam Siegel. Following a brief stint at the Sanford, one of Milwaukee’s premier fine dining venues, Chef Wirth moved to New York City to attend the Culinary Institute of America.

While in school, he trained under the acclaimed “Walt Whitman of American Cuisine,” Chef Norman van Aiken, at Norman’s in Miami, Florida; and later worked at Washington D.C.’s famed Vidalia. Following his graduation in 2006, Chef Wirth returned to his home state and rejoined the Lake Park Bistro team as Sous Chef.

In 2009, Chef Wirth made the move to Bacchus and was named Chef de Cuisine two years later. In 2014, he was promoted to Executive Chef.

Brent Davis

Chef de Cuisine, Bacchus - A Bartolotta Restaurant

Chef Brent Davis serves as the Chef de Cuisine for Bacchus – A Bartolotta Restaurant. Chef Davis started working
in restaurants at the age of 16 in the Fox Valley region of Wisconsin. He attended Fox Valley Technical College culinary school, and competed in ACF Culinary competitions, taking 1st place in state competitions. Brent honed
his craft working in various restaurants from Oshkosh to Green Bay before starting at the Blind Horse Winery and Restaurant in Kohler, Wisconsin. During his time at the Blind Horse, Brent constructed menus emphasizing locally sourced products and using ingredients from the property’s garden. In 2022, Brent moved to Milwaukee and joined
The Bartolotta Restaurants as Chef de Cuisine at Bacchus – A Bartolotta Restaurant where he continues to develop and push his culinary creativity. In his free time, Brent enjoys playing guitar, listening to music and, appreciating artwork.

TRACY SpRECK

General Manager,
Bacchus – A Bartolotta Restaurant

Carolyn Wanie

Restaurant Manager
Bacchus – A Bartolotta Restaurant

Anthony Troisi

Executive Sous Chef,
Bacchus – A Bartolotta Restaurant