In anticipation of the opening of The Commodore – A Bartolotta Restaurant at 1807 Nagawicka Rd. in Hartland, The Bartolotta Restaurants have announced a search to fill pivotal leadership roles at the new fine dining and events destination.
The new Bartolotta Restaurant, which is expected to open this summer in the former location of Seven Seas restaurant & banquet hall, will be hiring for positions including general manager, executive chef and catering sales manager.
“Just as we have done throughout The Bartolotta Restaurants’ 30-year history, our search for new leadership to helm The Commodore – A Bartolotta Restaurant will focus not just on those with exceptional culinary and fine dining expertise, but also those who possess a ‘hospitality heart,’” says The Bartolotta Restaurants Co-Founder and Owner Chef Paul Bartolotta.
“We are excited to see our Bartolotta Restaurants family grow as we build a team that shares our vision and values, and together we will create a destination that builds upon the legacy of this special place in Lake Country, where genuine connections and memorable moments are made every day.”
The Commodore concept will include a fine dining restaurant, a designated catering and events space and multiple outdoor experiences, all enhanced by views of Lake Nagawicka.
In turn, the restaurant’s logo will feature a mallard, playfully outfitted in a commodore hat. The logo not only represents the deep connection the property holds to Nagawicka Lake and Lake Country, but also the reimagined vision for the location, which has a history dating back to 1905.
Qualified applicants sought
According to the announcement, the restaurant group is looking for a general manager with the leadership experience needed to oversee day-to-day operations at the restaurant, as well as ensuring delivery of excellent guest experiences, service standards, food and beverage operations, and bringing the true ambiance of The Commodore – A Bartolotta Restaurant to life.
Meanwhile, the executive chef position will oversee all culinary operations for the property under the training and leadership of Paul Bartolotta, with the goal of delivering an innovative dining experience for guests.
As for the catering sales manager position, this individual will be charged with overseeing The Bartolotta Restaurants’ tradition of executing exceptional special events for corporate and social clients. This person will work closely with clients to imagine and realize each event, from intimate gatherings to large celebrations.
For more information about available positions, visit thecommodoredelafield.com.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
