Executive Chef Todd Weisenbeck
After receiving an associate degree in Culinary Arts at the Chippewa Valley Technical College in Eau Claire, Wisconsin, Todd Weisenbeck began his career at Blackhawk Country Club in 1992. Within a year, he was promoted to Day Sous Chef and a few months later, to Night Sous Chef, where he supervised kitchen production. Todd trained under Executive Chef Roy Johnson for the next 13 years and when Chef Roy relocated to another city in 2005, took over as Blackhawk’s Executive Chef.
Through the years, Chef Todd has enjoyed numerous educational opportunities at the Culinary Institute of America in Hyde Park, New York, and Napa Valley, California. He and his wife, Wendy, make their home in Waunakee, WI .