By Lori Fredrich Senior Writer & Dining Editor Published Feb 07, 2014 at 12:29 PM

Change is on the horizon at Wolf Peach, 1818 N. Hubbard. St.

Executive Chef Dan Jacobs, who started his work with Roots in 2011, has accepted a position at Odd Duck in Bay View, and will be departing from the restaurant after Feb. 14. 

In turn, Cole Ersel, former sous chef at the restaurant, will be stepping into a new role as executive chef.

"We're happy for Dan and wish him the absolute best," says owner Gina Gruenwald. We'll miss him; he's family and is a part of us forever. I'm so thrilled that the best candidate for the job turned out to be someone who has been with us from the beginning. Cole is amazing, and I'm so excited to continue the journey with him."

Ersel, who started out as a line cook at Roots in 2012, was most recently in charge of butchering and charcuterie at Wolf Peach.  He is anticipated to bring a new energy to the position, while maintaining the quality and feel of the restaurant’s menu.

In talking with Jacobs, the excitement in his voice was apparent.

"I was incredibly happy with what we accomplished here," says Jacobs. "And I’m excited that I, personally, really did everything I set out to accomplish."

"I owe a debt of gratitude to Gina Gruenwald and Tim Dixon for giving me the opportunity for doing what I wanted to do here. I also want to thank the staff  – past and present, back and front – we would not be where we are without you."

Jacobs says he is particularly excited to move on and work with friend and colleague Ross Bachhuber, executive chef and owner at Odd Duck.

"We’ve been wanting to work together for a long time. We form a good team, and I’m really excited for what’s next." 

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.