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Chloe started her career with Lucille as a server during the height of the pandemic in August of 2020 and thrived not only in guest experience, but as a a leader for her peers, showing poise, generosity, and positivity. Chloe worked her way up to Asst. General Manager in September 2021, as a leader of Lucille's front of house team, focusing on service, training, and culture, and promoted to General Manager in March 2022.


Chloe has worked hard to create a sustainable, welcoming, and inclusive environment at Lucille, one that champions service excellence, humility, and knowledge. This is accomplished by her detailed approach to management combined with her positive focused demeanor, poise, confidence, trustworthiness, and immense personal style.


Chloe comes to Lucille not only with a service industry background as a bartender and server here in Madison, but as a University Administrator and Editor in Arts Management working for such establishments such as The Madison Review Literary Journal, The University of Wisconsin-Madison, and the Madison Museum of Contemporary Art. Chloe has a Bachelor of Arts degree in English and Communication Arts from University of Wisconsin-Madison.


Chef Jennifer Schwarzkopf is a chef with extensive leadership and management experience in culinary arts and creative enterprise. Jennifer brings to Lucille experience as a the pastry chef at Crema Cafe, lead line, expo and pastry lead at RED, and garde manger & pastry at Johnny Delmonico’s. Jennifer brings a passion for local food and ingredients, and also a personal love of the food and culture from Latin America as she comes from Chilean descent, traveled to Costa Rica, and Mexico, and lived in Chile numerous times throughout her childhood.

Jennifer has a constant desire to create a welcoming, nurturing, and professional environment in our kitchen making her an amazing leader and role model for younger cooks in our restaurant. Chef Jennifer has brought kitchen leadership to Lucille that looks outward to the community and industry, and is focused on the development of our kitchen workforce to professionalize, modernize, and grow professionally.


She has a former 18-year career as a marketing manager and director in advertising, sales, tech, healthcare product management, communications, and branding. As an Executive Chef, she continues to volunteer and engage in nonprofit work as a board member of the Wisconsin Arts Board and the Specialty Care Free Clinic in Madison, WI. She is a former board member of the Junior League of Madison, YWCA Madison, Rape Crisis Center - Dane County, and the International Breast Cancer Research Foundation. She served as an Ambassador and Community Champion for Domestic Abuse Intervention Services here in Madison in 2018 where she raised over $10,000 in cash and in-kind donations.


Jennifer studied Artisanal Modern Meat Butchery at Madison College and has a Diploma in Culinary Arts from the Auguste Escoffier School of Culinary Arts in Boulder, an MBA from UW Madison, and a Bachelor of Arts from the University of Notre Dame.

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The restaurant business is at its heart a trade, built on the shoulders of folks with endless energy and passion for their team and their work. To lead it successfully, it takes an intimate understanding of the inner-workings of the production of food and drink, with the ability to lead a team by example, all in service to the guest.

Sawyer Barron truly embodies this hands-on all-in approach to hospitality. Since late 2017, Sawyer has worked in virtually every single role in the organization working as a prep cook, bar prep, lead cook, lead bartender, and pizza delivery driver (in that order) and, as of September 2021, Bar Manager of Lucille.

Sawyer brings an exceptional curiosity, creativity and technical knowledge to the bar at Lucille, which is known for its fresh, balanced expressive cocktails featuring Madison's largest rum collection. He is the sole curator of our innovative and dynamic 25-tap beer program working directly with the best breweries from Wisconsin and the region.