as beef Wellington, surf and turf, steaks and chops, among other items. The Commodore—A Bartolotta Restaurant also offers a full array of drinks and a specially tailored bar menu. While Bartolotta was a mastermind behind many of the intricate details for his namesake establishment, he is quick to credit the team of professionals and dedicated service workers who aim to provide a top- notch experience. Jesse Kloskey is the Executive Chef of The Commodore—A Bartolotta Restaurant. A seasoned chef, Kloskey’s resume includes two decades of leading culinary kitchens in Wisconsin, Northern California and out east. One of his previous roles was culinary director of the luxury Chatwal Lodge in White Lake, New York. Other team leaders include, but are not limited to, Christian Damiano as Director of Fine Dining, Dennis Day as Restaurant Manager, Julie Gerber as Director of Catering and Club Operations, Annelise Linton as Pastry Chef, and Olga Ludena as Banquet Manager.
The history of the property is intertwined throughout the different components of The Commodore—A Bartolotta Restaurant. One example: A room, the Baldwin Lounge, is named in honor of Dave Baldwin, who was the owner of Heritage on the Lake and Spirit of ’76 Resort and Disco that operated on the property in the 1970s. “It’s all connected to legacy and history,” Bartolotta said. “It’s a bridge from the past, to today, and the future.” The process of transforming the dormant building and adjoining the property admittedly took longer than anticipated, Bartolotta concedes, but as he reflects on the transformation—and the realization of a vision he had—any unexpected hiccups along the way, he said, were well worth it. “It turned out to be quite a labor of love,” Bartolotta said. “We spent a lot of time on the smallest of details.” The Commodore—A Bartolotta Restaurant joins seven other fine dining establishments within the company.
Seafood Tower
72 | Lake & Country | Summer 2025
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