A Fresh, Plant-Based Take on Wisconsin Union Dining: Inside Our First Chef-in-Residence Experience
At the Wisconsin Union, we’re always looking for ways to evolve our dining options to meet our guests’ tastes and needs.
That thinking is part of what inspired our inaugural chef-in-residence initiative, an effort designed to bring new ideas to our menus.
Most recently, we welcomed Chef Lauren Montalbano as our first chef-in-residence.
The Idea
The idea: invite a talented chef to collaborate with our skilled culinary team and explore new dining possibilities.
The Wisconsin Union dining and hospitality team has noted the demand for more plant-based options has been clear, voiced by both the University of Wisconsin–Madison students and staff of the Wisconsin Union Dining and Hospitality Services Advisory Board and the Wisconsin Union Sustainability Advisory Board.
We responded by launching a chef-in-residence program designed to expand our plant-based offerings while further strengthening our approach to developing flavorful vegan recipes.
A Delicious, Impactful Collaboration
During the residency, Chef Lauren worked closely with our in-house culinary team, led by Senior Executive Chef Roman Lazowski alongside Chef Michelle Dubis and Chef Kris Eckles.
Together, they developed creative, flavorful plant-based dishes that could be prepared consistently and at the scale needed to serve thousands of our guests each day.
The collaboration went beyond recipe development. It sparked new ways of thinking.
Chef Roman shared that the collaboration encouraged the team to approach plant-based cooking very intentionally, focusing on how to make dishes both approachable and satisfying.
Developing vegan recipes supports our broader commitment to responsible resource management and reducing our environmental footprint. According to research led by University of Wisconsin–Madison scientists, plant-based foods generally have a lower carbon footprint than animal-based foods.
Deliciousness Available Now
The results of this collaboration are already appearing on Wisconsin Union menus.
You can now try menu items developed through this residency, including:
- Cooked-to-order housemade BBQ black bean burger with cilantro lime slaw and aioli at der Rathskeller at Memorial Union now and anticipated to be available at the Sett Pub at Union South in fall 2026
- Also available as a protein substitute in burgers now in der Rath and starting in the fall at the Sett Pub
- Garlic dill chickpea wrap at many Wisconsin Union markets and cafes, including the Badger Market at Memorial Union
- Kale and lentil salad with maple vinaigrette at many Wisconsin Union markets and cafes, including the Badger Market at Memorial Union
A Commitment to Inclusive, Creative, Delicious Dining
And we’re just getting started…
Our team and Chef Lauren have also developed new, plant-based catering recipes. We will incorporate these into future catering menus.
And our dining and hospitality team will carry the lessons and skills learned during the residency into the future and use them to shape our future menus.
The chef-in-residence initiative was made possible through generous gifts to the Wisconsin Union, including support from Robert and Doris Weisberg. We’re grateful for this support that helped support our efforts to enhance our community’s Wisconsin Union dining experience.
Dine with Us
Visit Memorial Union, and try our new food options and some of our classic menu items.
Explore our dining options and plan your visit at union.wisc.edu/dine.
