Devour Details About Five Local Culinary Artists
Our area restaurant scene is full of multicultural cuisine, fusion dishes and stellar teams made up of eclectic, passionate people. Step behind the scenes and into the kitchens to get to know the humble and hardworking leaders responsible for some of the most sought after food in the Fox Cities.
Othniel Covasa
Executive Chef, Wissota Chophouse in Neenah
Executive Chef Othniel Covasa, “Chef OD,” celebrated his one-year anniversary at Wissota Chophouse in Neenah in November, and he’s already made a tremendous impact on the brand nationwide.
Recently awarded the “Leader of the Year” distinction by the Wissota franchise, he was nominated for his strong leadership and proven record of positive interactions with staff, customers and peers.
Born and raised in Romania, Covasa was just under 18 years old when he immigrated to the United States where he met his wife, also from Romania. He’s been in Wisconsin for four years, where they’re raising their son near family.
“We’re very much in touch with our heritage and where we come from,” he says. “We’re teaching our child Romanian at the same time as English and we’re planning a trip back home in a few years.
“This country has treated me really well and has given me opportunities that I wouldn’t have had back home. To be able to live the life I’m living now, to be able to provide for my family you can’t do that everywhere.”
Rewind to graduating from Le Corden Bleu College of Culinary Arts in Hollywood in 2011, Covasa’s interest in the culinary world was further sparked by working under a Michelin star chef.
“My first job after that was at Manhattan Beach Post, and it was a good one that opened up a lot of opportunities for me. I was working under Chef David LeFevre. Working with him really inspired me and put it in big picture mode.
“I was always a problem child, the black sheep of the family, if you will. My brother is a computer engineer, my sister is an architect. I’m the stereotypical chef,” he admits. “Everything that is seen as a negative in ADHD is rewarded in this industry. I can cook 12 things at once; I can put out ten fires at the same time. When I walk into work, I never know what my day is going to be like.”
With that being said, Wissota Chophouse strives for its consistency amongst locations and is known for their fine meats, all Upper ⅔ Choice.
“It’s pretty much the best beef you can buy commercially here,” Covasa says. “Our Dry Age Ribeye is very popular. We do 48 days of dry aging. We also have our A5 Wagyu beef imported from Japan with certificates and everything. We recently added a pasta section to our menu and I add up to four specials so I still have creative freedom with things.”
When asked what his first memory is in the kitchen, his answer is immediate.
“Crepes! I’ve loved crepes since I was crawling. My Dad had a lot of health issues when I was growing up and my mom was busy taking care of him,” Covasa recalls. “I remember yelling to my mom, ‘Just show me how to make them!’ She kind of smirked, taught me how to make them and that was the first thing I learned to cook. I still make crepes at least once a week for my kid.”
It was always a sweet treat for Covasa and his family: filled with cinnamon and sugar with preserves and jam.
“Food has always been consistent in my life,” he says. “No matter what we were going through as a family, what I was going through as an individual, those crepes always tasted the same. Mom’s French fries tasted the same. Her French toast always tasted the same. Food is a place of comfort for me.”
Philosophy in the kitchen: I try to be kind to everybody I interact with. That’s probably the biggest thing that I’ve brought here to Wissota Chophouse. There’s no animosity here. Mistakes happen, we’re all human. I don’t need you to be nice to me, I just need you to be kind.
Favorite dish to eat and prepare: I’m a sucker for a good mushroom risotto, I love truffles. That and you can’t go wrong with a ribeye.
Fun fact: My whole basement is set up as a leather shop. It has sewing machines and presses and all this stuff to make leather goods. It was a hobby and then just kept growing. I took a break from the stresses of cooking and I worked at Leather Pros for just about a year. And then I had to get back to the kitchen! Cooking has always been in my blood.
Patrick Davies
Chef, OB’s Brau Haus in Appleton
Chef Patrick Davies, “Chef Paddy,” isn’t new to the culinary industry, or even his current kitchen, having been at OB’s Brau Haus in Appleton for 23 years.
Before that, he thought he’d be far from the restaurant scene with the possible intent of following in his father’s footsteps at the company he started: Appleton Yellow Taxi.
“My first memories in the kitchen were when I was a young teenager helping my parents cook dinner on the nights we could all get together,” he recalls. “Cooking was never the first job I thought I would be doing,” he admits. “I got a job as a dishwasher as a kid and have been there ever since.”|
Still, it was a natural progression once he landed in the kitchen.
“The main thing that drew me to cooking was being able to cook the fish and animals I would harvest during the hunting season,” he says. “Also being able to experiment with the ingredients from those harvest.
“I like cooking a variety of styles from German food to Cajun style and even a little Asian cuisine mixed in. I like to make good food, I like to eat good food and I like to have fun doing it. I’m a guy who puts pride into the dishes I make.”
Fox Cities foodies have come to know what to expect at the downtown restaurant, and that is Davies’ intention. The priority is high quality dishes made with consistency.
“Every kitchen has a system to make sure that all dinners come as consistent as possible,” he says. “This is so the customer can come back time after time and enjoy the meal they enjoyed in the past. Sauces are made the same way, the dinners are made plating the same way. Consistency is key.”
Known for their German comfort food and Bavarian-style beer, OB’s Brau Haus focuses on authenticity and flavor in both their food and beverages.
“Old Bavarian Brew Company’s beers are produced locally using the finest imported German barley and hops for a truly authentic German Flavor. The beers are produced at the Fox River Brewing Company under the supervision of their Master Brewer.”
Most popular dishes at OB’s Brau Haus: Schnitzel and the Pork Shanks. Specifically the Jager Schnitzel, which is pork loin pounded flat then breaded and pan fried covered in a mushroom white wine sauce.
The Art Des Haus Schnitzel is another pork loin pounded flat breaded and pan fried topped with white asparagus, ham, mozzarella then baked to melt the cheese and topped with a three cheese sauce.
Pork Shanks are three small super tender shanks served with a mushroom peppercorn sauce. Plus these items also come with the sides of the customers choosing.
Favorite dish to prepare: Soups. I like to make all kinds of soups. They are just so versatile.
Plans for 2026: We’ll be trying out new specialty soups throughout the year. The last few seem to sell well. Like the French Onion and the Jalapeño Corn Chowder.
Pablo Garcia
Head Chef/Owner, Patty & Pablo’s in Kaukauna
Patty & Pablo’s has been in the Fox Cities for about two years, bringing with it bold Mexican flavors that pack a punch. But it was twenty nine years ago that Pablo Garcia, head chef/owner, left Guanajuato, Mexico for the United States—without experience in the kitchen.
“I never cooked in Mexico,” he relays. “I was in the army. After that I was a truck driver. When I came to the USA, I was in Texas working outside in construction: in the heat, in the rain. It was terrible! Then I decided I wanted to stay inside and try the restaurant industry.”
Fast forward, and his namesake restaurant—named after Garcia and his wife—Patty & Pablo’s serves breakfast and lunch with Mexican classics and reimagined favorites. It’s become a family affair.
“My kids help me a lot and my wife is beside me on the weekdays,” Garcia says. “I love it when she’s here. It’s a lot of fun because when she is working in the kitchen here (normally she is cleaning houses with her company), I tell her ‘Welcome to my world! This is what I’ve been doing for more than twenty years.’ She is impressed because she watches me prep everything and run here and there, everywhere. We have to do everything to make the customers happy.”
It also makes Garcia particularly happy. Where some might shy away from the hustle and bustle of the kitchen during peak hours, he thrives.
“The busy times are not stressful for me because it’s good, it’s how the business grows,” he says. “If we want happy customers, they need their hot breakfast on time!”
It’s a part of the job that actually drew him to cooking on the restaurant scene. When he first came to the Fox Cities, Garcia worked at places like Olive Garden and Cheddars, then on to SAP. The opportunities provided him with more than just food experience.
“When I first started I only spoke a little bit of English,” he remembers. “The kitchen helped me learn a lot. When I saw how the cooks moved in the kitchen during rush hour, I knew I wanted to do that too. It was my challenge to jump into that role. And they accepted me on the line! It was stressful in the beginning but after I learned how to do everything, it was easy.”
Now it’s Garcia who is maneuvering through the kitchen and the dining room, when time allows.
“I love to get out and meet customers,” he says.
Often, diners are enjoying two of the most popular menu items: Chilaquiles and their Brioche French Toast.
“Chilaquiles is a typical dish in Mexico for families, especially during the week. It’s almost like turkey in the USA,” Garcia laughs. “Cilantro is the main ingredient to get the balance of all of the flavors. It’s two eggs, tortilla chips in salsa verde, pico de gallo, queso fresco, lime crema and refried black beans.
“Our Brioche French Toast is soaked in batter: half and half, eggs, vanilla, nutmeg and cinnamon. We melt sugar, caramelize apples and put crème anglaise on top.
Cooking is undoubtedly fun for Pablo, but he also takes it seriously. He describes himself as “very disciplined in the kitchen,” and that goes for the restaurant’s high caliber of dishes as well.
“It’s everything: it’s the quality, the flavor. We do not freeze things. We try to get everything fresh and make our meals from scratch. My wife helps me create recipes and most of my kids love cooking too.”
Favorite dish to prepare and favorite dish to eat: My favorite dish to make is Huevos Rancheros and Chilaquiles. My favorite meal to eat is not healthy… it’s Carnitas with refried beans and rice, hot salsa and tortillas.
Plans for 2026: Our plan is to just get better and better!
Jack Olson
Head Chef/Director of Culinary Operations, Gardina’s Kitchen & Bar in Oshkosh
With a mantra like “We’ve never done it but let’s try it” and “Why talk ourselves out of something?” Jack Olson has found his stride as the Head Chef and Director of Culinary Operations at Gardina’s Kitchen & Bar and Ruby Owl Taproom, and as the manager at The Varsity Club, all in Oshkosh.
It’s safe to say he’s busy, and that’s actually what the chef, who has been in the kitchen since he was 15 years old, prospers on.
“He never just sits, he is always doing something!” Manager Elizabeth Helm says. “He thrives and loves the fast pace, the chaos.”
He’s been in the kitchen since he was 15 years old, starting off at other Oshkosh favorites: West End Pizza, Mahoney’s (now Parker John’s) and Paloma (now Gabe’s).
“I skipped dishwashing and jumped right into it. I got lucky,” Olson laughs. “I love the high pace, the high energy. Everyone is having fun but everyone is working hard. It fit my personality. It’s so much fun to cook food and hang out with my friends. I love it.”
His creativity also has a chance to shine regularly.
“The cool thing about (Gardina’s Kitchen & Bar) is that the menu is constantly changing. We have three new specials every single week,” he explains. “Lunch, dinner, our craft cocktails.
“We have a Turbot Provençale: at one point it was called the “King of Whitefish,” Olson explains. “It’s a really nice hearty cut of fish. We cook it in white wine, onions and capers. We bake it off and lay it over mashed potatoes with a Parmesan crisp. It’s different and it’s flavorful. It reminds me of a souped up haddock fillet. It is fantastic.”
You also can’t go wrong with one of many pasta dishes, like Shrimp Fettuccine, Shrimp Scampi and Goat Cheese Gnocchi. 
Gardina’s Kitchen & Bar has been a part of the restaurant scene since 2010, and not only boasts full lunch and dinner menus, but a vast array of wine and bourbon for purchase, and has both a Wine Club and Bourbon Club.
“This is one of my favorite parts: we do five-course private dinners for the clubs. I always try to challenge myself during those dinners to try something I’ve never done before. We usually have a theme to it and bounce ideas off of each other. We’ve had a Spanish theme, or have done kind of a southern flair. We have a presenter, and pair bourbon or wine to each course.”
It’s also the challenge of conquering new food and learning that Olson loves.
“You could spend your entire life just studying food and cooking and wine,” he says. “I haven’t even scratched the surface. I love it. It’s my favorite. You want to understand a certain cuisine and do it the best you can.
“I’ve been through all of it and I don’t want my staff to fail so I do everything I can to make sure everyone is in the best situation to do the best they can.”
Most popular dishes at Gardina’s Kitchen & Bar: There’s kind of a cult following on some dishes that we would never take off of the menu: Bruschetta: Heirloom cherry tomatoes over a sliced baguette with buffalo mozzarella. We marinate the tomatoes in balsamic, fresh herbs and extra virgin olive oil. Then we spoon that over the cheese with a little fresh basil on top. It’s very simple but it’s a nice one. It’s almost deconstructed.
Prosciutto and Brie: Brie cheese on a sliced baguette with cooked, crispy prosciutto and sliced pear. We finish it with honey and pine nuts and fresh herbs.
“The risotto is always big too,” Helm adds. “It’s simple but again we do a good job with it. We change out the vegetables that go into it seasonally so it’s always a little bit different. People really respond to it,” Helm adds.
Philosophy in the kitchen: My philosophy is really thinking, “What would I like to eat, what do I want to order when I’m out?” It’s getting creative. What sounds crazy and unique? The thing that’s cool about being at different places is being able to do different things. I can do really nice, refined things at Gardina’s and a crazy burger at Ruby Owl.
Favorite dish to prepare and favorite dish to eat: I love breaking down big steaks and fish. I go through phases of what I’m really into. We’ve been getting big cuts of meat lately so I love figuring out what to do with it. I also started making my own pasta. It’s fun. So I’ve been into eating hearty Italian pastas right now. When I dive into learning about a food, that’s what I’ll eat.
Plans for 2026: Being more inventive: “experience dining” and themed dinners. I want to open those up to the public. We’re throwing a lot of ideas around. We want to push the envelope. I’m so grateful for the opportunity to do this with my friends.
Ong Xiong
Owner/Chef, Ong’s Kitchen in Appleton
Ong Xiong remembers arriving in Wisconsin in 1992 from the Ban Vainai Refugee Camp in Thailand. It was December, and to say it was a drastic change is an understatement.
“I remember being so excited because my Dad got us, me and my 6 siblings, brand new shoes: tennies instead of flip flops, and sweatsuits. We thought we were the coolest,” she laughs. “When we landed here, my sister had these big, puffy coats for us. Everything was decorated for Christmas—it was a culture shock!”
She has certainly settled in. She doesn’t have a typical background in the culinary world, but her nurturing spirit (Xiong is also a fulltime nurse) catapulted her into the restaurant industry after her food made an impact—both in terms of guests appreciating the flavors, and for her sister and family.
“Roughly 15 years ago, my sister was diagnosed with cancer,” Xiong remembers. “She was going through so much. She lived in North Carolina and was having a lot of difficulty keeping up with bills so we started an egg roll fundraiser.
“At that time I was working at ThedaCare. We raised so much awareness that every time we would do a fundraiser, it more than tripled our clientele. At the time we were doing it out of our house, so we opened up our home to friends of friends of friends wanting to know who this Ong person was,” she remembers fondly. “That’s how Ong’s Kitchen came to be.”
Xiong’s niece, Bea Vang (her sister’s daughter), went to culinary school and is now the head chef of the Southeast Asian eatery.
Almost four years ago, they transformed their commercial space in Appleton into a light, bright and modern meeting ground for hungry patrons. Guests are welcome to make themselves at home or carry out.
Ong’s Kitchen is most known for their eggrolls, but also offers Crab Rangoons, Poke Bowls, beef broth based pho, and specials that pop up like Beef Tendon Soup, that Xiong says never lasts long.
“We prep everything from scratch,” Xiong says. “We buy whole carrots, whole cabbage, onions, everything is fresh. We cut by hand, we don’t have a food processor. We mix a huge batch every morning and we roll and deep fry to order. Same with our Crab Rangoons. They never hit the freezer.”
It’s that high quality freshness that keeps people coming back, but it’s also the environment that Xiong and her team have intentionally created.
“I want you to feel that when you walk through the door you’re walking into my home. We do see a lot of regulars who come back: we have daily regulars and weekly regulars. We can almost pick out what they’re ordering so a lot of times we try to test ourselves,” she laughs.
A full-time nurse, mother of 11 and restaurant owner, she says people often ask her how she does it.
“I really don’t know. I wake up every morning and thank God for giving me another day and then I just run about!” she laughs. “I just go where I’m needed.
“I’ve been through a lot, and in all of it I look to food. It makes me feel whole and at home. When I feel like I’m empty, that’s the one thing I seek. It’s food. It’s comfort. Cooking is my way of showing love. People show up to my house and just ask ‘What do you have to eat?’ It makes me very happy.”
Most popular dishes at Ong’s Kitchen: Eggrolls! My favorite is pork, but I know some people don’t eat pork so we wanted to give them lean chicken. We also do a Veggie Eggroll. A lot of people say they don’t find that variety elsewhere so they come here.
First memory in the kitchen: I remember my family always eating together, even with as many of us as there were. When my mom was home, she always cooked us a good meal by the time we were back from school. My dad was a great cook and was always running around the kitchen. He taught us that fresh is best. But if we didn’t like something, we’d give it to my brother—we called him the garbage can!
Favorite dish to prepare and favorite dish to eat. Noodles! Noodles will always be my thing. Pho and Curry Noodles are my favorite.
Plans for 2026: We are thinking about extending our hours on Saturdays. We might add a food truck (they are not affiliated with the current food truck of the same name). We have a lot of people asking for us to be at their events. Those are dreams right now.