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Chef Instructor, Benjamin Sommerfeldt
Sommerfeldt’s culinary passion began grassroots as he spent his childhood with his mother and grandmother cooking in their kitchens. That culinary drive continued throughout high school as he cooked for his family regularly. After attending UW-Stevens Point, Benjamin attended Le Cordon Bleu in Minneapolis, attained two internships in France and graduated in the top of his class.

Upon graduation, Sommerfeldt worked at the five-star luxury hotel Ritz Carlton, Naples, continuing to learn and use French cooking techniques. His next career move took him to the Houston Country Club where he was exposed to the talents of and worked alongside Chef Adam Hightower and Master Chef Fritz Gitschner. He continued to gain experience in management at the Plaza Hotel in Wausau, WI, as the Executive Chef. Benjamin’s desire to work with fine cuisine brought him to the area as the Restaurant Chef in the Wisconsin Room at the Five Star American Club in Kohler, Wisconsin. Here he led the culinary team with events such as the Food and Wine Experience, demonstration kitchens, Kohler Festival of Beer and holiday events.

Chef Benjamin has been part of the award-winning culinary team of Lola’s on the Lake Restaurant & Lounge at The Osthoff Resort since 2012, incorporating French cooking techniques, sustainability, and creating menus using locally grown products and items from The Osthoff’s onsite garden.

As the Chef Instructor of L’ecole de la Maison cooking school, Chef Benjamin invites you…

“Join me in our beautiful school. Let’s share in our passion for cooking, learn new techniques and helpful tips. We are going to create some amazing culinary dishes. Let’s learn together, have fun and eat some great food.”

Bon Appetit, my friends!