Chef Eric Benedict combines the elegance of French culinary technique with the simplicity of classic comfort food. From his childhood on an organic dairy farm in Northwestern Wisconsin, this former Wisconsin Badgers football offensive lineman brings a love of the land into gourmet cooking. Eric worked his way through the kitchen starting as a dishwasher at age 15, then to cooking at Culina Mariana in La Cross before becoming first the Sous Chef, then The Executive at Ocean Grill. Inspired by the bounty of the seasons, Chef Benedict can often be found at the Capital Square farmer’s market in search of the perfect touch to his latest culinary creations.

    

Originally from Detroit, Craig Madigan has been in the business for 25 years, most notably serving as General Manager for Chef Brian Polcyn at his renowned Five Lakes Grill and in Chicago at the world famous Shaw's Crab House. At Delmonico’s Craig curates a wine list full of notables as well numerous boutique wines, which he feels are the most fun to sell.

What’s your culinary background? I love watching and working with a creative chef, no one wants me in the kitchen. My wife can't believe that after 20 years in the business that I can't cook her something.

How did you become a sommelier? Reading and drinking, in that order.

What types of wine are you passionate about? Not a particular grape, but the passion come from talking about and selling wine to a table that declines the list and says "what do you suggest?"

What is your favorite food and wine combination? Steak and a Bourdeaux Blend