Chef Lauren Montelbano has worked as Wisconsin Union’s first chef-in-residence since last April, expanding vegetarian and vegan options across Union restaurants and collaborating with Union chefs to develop recipes and culinary programs for the Madison community.
Union Director of Dining and Hospitality Carl Korz reached out to Montelbano mid-2024 about furthering vegan offerings at the Union, Montelbano told The Daily Cardinal. The Wisconsin Union Directorate Dining Board wanted more diversity in their culinary offerings across campus, Korz said. Plant-based offerings were a specific request.
“[Our key goals were to] find talented chefs who were passionate and had a strong creative vision about their style of cooking, were locally or regionally available and represented a style that added depth to our current team of talented chefs,” Korz said.
Korz knew exactly who to call — Montelbano.
Montelbano has spent the last 11 years running kitchens in Madison, according to her website. She is an expert in designing meal plans for those with dietary restrictions, having worked as a personal chef for seniors and individuals with special dietary needs.
Montelbano spoke highly of her time with the Union. Over the past year, she designed dishes for the catering menus, Grab ‘N’ Go areas and the Rathskeller and hosted a cooking demo and class through WUD Cuisine to teach more about vegan food preparation.
“I had the opportunity to collaborate and learn from the highly skilled and talented chefs that have made the Union their home,” Montelbano said. “Their attention to detail, passion for teaching and ability to manage multiple high volume businesses at once was inspiring to witness and be a small part of.”
Montelbano’s passion for food’s connection to vital health sprouted from her own personal experiences with veganism.
“I found better health and clarity through enjoying a vegan diet,” she said. “I’ve always been an animal rights advocate and that's the area of veganism I'm the most passionate about. I truly feel that another living being should not have to suffer so I can survive.”
She encouraged students to learn about the food they’re eating. “Knowledge is power, and I encourage everyone to take a look at where the food you choose to put in your body comes from.”
At Montelbano’s small business, new policies can lead to changes almost immediately. But at larger establishments, like the Union, change is often incremental and takes time and preparation.
“Some of the items I designed are already implemented on menus already, and others will get added for the spring menu. Though things didn't happen in the timeline I was expecting, they are still happening in the timeline that was needed for them to be successful,” she said.
Montelbano will finish her residency in April, and though her time at the Union will be up, she hopes students continue to engage with plant-based diets.
“I feel so passionately that we can change the world around us when we sit strong in our system of beliefs and are open to sharing them in an inclusive way,” she said. “I think everyone can benefit from learning how to prepare and enjoy plant-based foods, even if you're not a vegan.”
Montelbano has a strong relationship with Vitruvian Farms, a local and organic farm started by two UW graduates, according to Korz. She has a background in organic farming and makes sure to source her ingredients from a small network of farms and to reduce the environmental impact on the planet.
Korz said Montelbano’s work has been well received by students, alumni and Union chefs so far.
He also complimented Montelbano’s balance between spices, textures, flavors and complimentary ingredients. “Her approach isn’t just good plant-based food — it started by respecting the earth, growers and ingredients,” he said.
