Wisconsin Union chefs collaborating with Chef-in-Residence Lauren Montelbano to develop new, plant-based menu items
Posted: 04/17/25
The Wisconsin Union’s culinary team has launched a plant-based menu items development collaboration effort with Madison-based Chef Lauren Montelbano as the Wisconsin Union's first-ever chef-in-residence.
Over the next year, Montelbano will work alongside the Wisconsin Union's in-house culinary team to develop creative, vegan menu items for the Wisconsin Union's dining operations.
Montelbano is a holistic nutritionist and brings years of experience in the food and hospitality industry. She has worked in organic agriculture and as a personal chef, menu developer, and owner of a business, called The Vibrant Veg. She is committed to getting the vast majority of her produce from local and Wisconsin farmers.
The collaboration will focus on delivering innovative, plant-based options that align with the Wisconsin Union's commitment to culinary creativity and sustainability and Montelbano’s passion for nutrient-dense, health-enhancing recipes. The menu items will likely reflect global culinary inspiration that Montelbano draws from her world travels.
“Through food, sharing stories, and supporting causes we believe in, we create a world rich in interconnection and compassion,” Montelbano said.
The Union team will announce the availability of these new menu items and where patrons can purchase them in the months ahead.
In addition to her work with the Wisconsin Union culinary team, Montelbano will partner with the student-led Wisconsin Union Directorate to develop programming centered around plant-based cuisine.
“We’re excited that Chef Lauren Montelbano is our first chef-in-residence and look forward to a year of creative menu development and community learning opportunities,” said Carl Korz, Wisconsin Union associate director for dining and hospitality services. “This collaboration will help us offer diverse, delicious dining options and, ultimately, foster welcoming, inclusive community dining experiences.”
Funding for this program is the result of individual gifts made to the Wisconsin Union’s Annual Fund as well as a gift from Doris and Robert Weisberg.
For information about current Wisconsin Union dining options, many of which currently include plant-based options, visit union.wisc.edu/dine.