Aside from his cooking school, “Cooking with Lars”, he is currently Food Lab Technician at Northland College’s Food Systems Center, and Chef at Wild Rice Retreat.

He credits his education and artistic development to St. Paul Technical College-Culinary Arts Program, the Culinary Institute of America-California and direct work experience.

His experiences in the culinary arts range from deli manager, baker, US Navy galley watch captain, fish production, sous chef and chef de cuisine.

Chef Lars lives in Bayfield with his wife Grace and dog Maya. The Chequamegon Bay Area has become their home and community. It’s where they find adventure, inspiration, and beauty every day.

Chef Lars looks forward to cooking with you!

Chef Ginamarie can’t wait to share her baking secrets with you. Her passion for baking is contagious and her talent unmatched.

Ginamarie  was born and raised in an Italian family in upstate New York. There were several bakers in her family and she started baking when she was a child. When she got older she chose baking as her career.

She wanted a firm grounding in the science, skill and technique of her art so she enrolled in Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul. While at LCB she staged and worked at Salty Tart with Michelle Guyer, who had worked with the renowned chef Charlie Trotter.

Ginamarie continued her education with an internship in Naples Florida at Mikkelsen Pastry Shop, where she was able to work with chefs from Denmark and France. And at Ingo Chocolatier she worked with Ingo Wullaert, a chocolatier from Belgium.

Ginamarie settled in Washburn, Wisconsin which is her husband David’s home town. For several years she was pastry chef at Wild Rice Restaurant in Bayfield Wisconsin. A hard worker, Ginamarie came to believe it was time to work hard for herself. A plan took form and Harbor House Sweets is the result!