Meet The Team


Chef Dan Fox

Owner and executive chef Dan Fox’s lengthy resume includes cooking at some of Chicago’s most beloved restaurants (Everest, Spring Restaurant) as well as abroad at restaurants in Austria and France. The Kendall College grad most recently worked as executive chef at the members-only Madison Club before opening Heritage Tavern in 2013.

One of the city’s most anticipated restaurant openings, Heritage Tavern has been recognized for its upscale farm-to-table cuisine and approachable, classic atmosphere. Patrons enjoy twists on familiar dishes that only use local and sustainable ingredients. Please click to view our preferred FARMS or MENUS. As Madison Magazine writes, “Creations range from pub-style sandwiches to elaborate spreads, like the broken-down whole rabbit and lobster dish, served family-style on a rustic wooden board. On it you’ll find both animals fully utilized, each and every edible part creatively cooked to highlight its unique assets. It’s a sight to behold.”

The Chicago area native also has a passion for pigs—raising heritage breeds, that is. In 2011, he founded FOX HERITAGE FARMS to raise heritage breeds of pigs including Hampshire-Yorkshire, Mangalitsas, Swabian Hall, Red Wattle and Tamworth-Hereford—all of which are prized by chefs for their flavor. Heritage Farms provides pigs to other Madison-area kitchens including Osteria Papavero, A Pig in a Fur Coat, Brasserie V, the Madison Club, and Milwaukee-area restaurants.

In 2011 Fox also founded Slopig, billed as a “celebration of heritage pigs and the people who drive the movement.” The successful culinary event features a celebrity chef competition, heritage pig tastings, butchery demonstrations, and craft spirit tastings.

Fox was Madison Magazine’s 2013 CHEF OF THE YEAR and a James Beard semi-finalist for the Midwest region in 2015 and James Beard nominee for the Midwest region in 2016 and 2017.


Mike Mett

Hailing from Chicago, our Catering Chef: Mikhail Mett, was classically trained at Kendall College and climbed the brigade in banquet kitchens from the Beverly Hilton to Nico Osteria. Working with local farmers and our Heritage breed pigs, his modern take on Midwest comfort food brings in flavors from southeast Asia as well as his native Caucasus. And whether it’s authentic Mexican or low and slow smoked BBQ, he knows there’s no substitute for time, experience, or technique. Favorite food? Pel’meni! Signature flavor? Georgian BBQ. Guilty pleasure? Doughnuts…


Heather Anne

Heather Anne comes to us from Chicago where she recently served as a venue and event manager for Atomic Hospitality Group. Having worked in the hospitality field for nearly ten years, she is happy to gain even more experience from the Heritage Team. Serving as our Sales and Event Coordinator she is happy to be with you every step of the way!




Restaurant News: Local chefs humbled by Beard Award nominations

Best New Chef Madison Magazine 2013

Nominated Best New Chef Midwest Food & Wine

Nominated Best New Bar Midwest

Birth of a Restaurant

Heritage Tavern James Beard Dinner

Heritage Family Style