Chef Britta Kramer grew up in an Austrian immigrant family, where she learned at a very early age that quality food was an essential ingredient to good living. As a child, she watched her relatives prepare culinary masterpieces from scratch. Her parents were avid travelers and instilled in Britta the importance of experiencing the many diverse cuisines from around the globe. The Kitchen at the Kramer house was always an international one.
Since the age of 14, Britta has been very active in the culinary community. Britta began as a “front-of-the-house” staff member in various restaurants, bakeries and catering companies throughout Milwaukee. During college, Britta studied German and English Literature, which inspired her to pursue her culinary interests even further. To hone her skills, Britta began cooking large-scale meals for friends and family. Upon graduation from college, Britta accepted a position as the Culinary Party Planner at the Metro Market in downtown Milwaukee. During her tenure at Metro Market, Britta began to develop a lucrative side business as a planner and chef for private parties for friends and family. In addition, Britta and her mother began teaching cooking classes, always stressing the importance of using only the freshest ingredients to create nutritious, high quality meals. Britta found that the greatest satisfaction was bringing joy to those she loved through her culinary creations.
In 2006, Britta decided to follow in her parents’ footsteps and take a four-month culinary journey across Europe. This journey led Britta through 15 different countries, where she visited local street markets and learned international food traditions from local cooks across Europe. Britta also spent three weeks on Dottenfelderhof, a bio-dynamic farm in Germany with her brother, Nik who studies agriculture, lives with his family on the farm and is dedicated to the production end of quality food.
Britta continues her culinary travels each year to stay up to date on new food trends. Her most recent culinary adventure took her to Napa Valley, CA for Festival del Sole, a classical music and culinary arts festival held in the beautiful wine region of Northern California. During the festival, Britta served for the second year as an assistant to the food and wine staff, working along side world-renowned chefs and vintners such as Cat Cora, Ming Tsai and the wine experts at Beringer Vineyards.
Britta is a member of the American Personal Chef Association as well as the Slow Food Movement.
