Exploring the Culinary Culture of Madison, Wisconsin and Surrounding Area

Spotlight on Chef Craig Summers of The Capitol Chophouse

By on February 1, 2010 in Events, Flavors of Madison with 0 Comments

Chef Craig Summers and the Capitol Chophouseare a part of the elite group of Madison chefs and establishments that are participating in the American Liver Foundation’s Flavors of Madison event.  This is a unique culinary extravaganza taking place at the Madison Club on February 28, 2010.

Chef Summers believes in giving back to the community as much as he can.  “This is my fourth year participating in this event.  It is a fun event, a great time, and we get to meet nice people and entertain them for an evening.  It  is a great event,” he stated.

The chef has been in Madison at the Hilton’s Capitol Chophouse for five years, having worked for Hyatt hotels for twenty-three years.  Originally from Chicago, Chef Summers came from a very large family where they needed to fend for themselves a bit in the kitchen.  He attended culinary school in Chicago.  He’s been honored as Chef of the Year for all hotels while at the Hyatt.

He is particularly proud of the garden located on the grounds of the Hilton, providing fresh herbs and other ingredients for his menu.  While located in the Hilton, The Capitol Chophouse operates like a local restaurant.  Located  in the heart of the city, Chef Summers believes in keeping his focus local.  “We go to great lengths to buy local products out of places like Black Earth, Baraboo, and other locations.  We keep this as much of a local Madison restaurant as is possible.” 

The chef credits this committment as one of the main reasons that The Capitol Chophouse maintains a neighborhood restaurant atmosphere while providing specialty aged, exclusively cut steaks, tremendous seafood and locally-focused dishes.

Phtotography by SucculentPhotography.com


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