Since 1909, The Madison Club’s network has been spun into the history of this city. Now 116 years young, it has stood the test of time, aged like fine wine infused by the muse of its members. Whether drawn in by the business, the social, or the fun, it is the elevated consistency that is second to none. With staff prized for being one step ahead, they are dedicated to ensuring all satisfactions are nailed on the head. Continually recognized as the “Best Place for Business” and a top-tier choice for weddings, their on-site event staff make planning both large and small gatherings a seamless process. The newly renovated interior tastefully intertwines the past with the present in a timeless design, so it may remain a vibrant hub for years to come. When it comes to reputations, it is their culinary creations that are outstanding in the field.
Executive Chef Adam Struebing is a culinary artist who approaches food with a touch of magic and a hint of madness. For him, cooking isn't just about what's on the menu, it's about the conversation that happens between the farm and your fork.
For Chef Adam Struebing, cooking isn't just about what's on the menu, it's about a conversation between the farm and your fork. This culinary journey started unexpectedly, in a Sicilian grandfather’s kitchen. Adam, a curious child, sat and watched as his grandfather cooked, even being fed octopus, much to his mother's surprise. Later, while in college for atmospheric science with dreams of chasing tornadoes, Adam found himself drawn back to the kitchen as a line cook. The pivotal moment came when he went foraging for wild ramps on the bluffs of Lake Michigan. He found one, dug it up, and took a bite, "with dirt on it." And in that moment, the tornado chaser found his true direction.
Adam’s approach is a direct link between the earth and the plate. He doesn’t just source food; he forges relationships. He sees himself as "the middle man," a link "from ground to mouth." Adam's dedication to this relationship extends beyond the kitchen; he works directly with local farmers to understand their process and experience a day in their life.
The Madison Club's kitchen is a creative laboratory where Adam's eccentric culinary ideas come to life. Unlike a typical restaurant with a static menu, he thrives on the versatility of the club's environment. His creative passion is showcased through a variety of unique experiences. He’s hosted a "gothic vampire dinner," led members on a morel mushroom hunt in western Wisconsin, and created menus inspired by his global travels. This approach, where the chef gets to know the members and their tastes, transforms every meal into a personalized experience. Adam's philosophy isn’t about simply serving food; it's about making a connection, sparking an emotion, and leaving a lasting impression that goes well beyond the last bite.