Meet The Team
Chef Lissie Vorberg
Executive Chef / GM
Following a life long passion for food, Lissie studied Culinary Arts at Le Cordon Bleu in Chicago and honed her skills at some of Milwaukee’s finest restaurants.
From 2008-2010 Lissie worked at The Union House as a Sous Chef. She then founded Chef Lissie a Personal Chef and Catering Service where for the past 10 years has served a diverse clientele.
In February of 2020 Lissie was presented with the opportunity to rejoin The Union House Family and was eager to return.
When Lissie is not at the restaurant she enjoys the many adventures that life brings with her 3 children and Husband Nick.
Nick Vorberg joined the Union House as Assistant Manager and Bartender in February of 2020.
Nick grew up in the food service industry as his family owned a pizza restaurant in Southern Oregon where he grew to love being part of the restaurant family.
Before joining the Union House, Nick had an extensive professional playing and coaching career in soccer. Most notably he played several years as the GoalKeeper/assistant coach for the Milwaukee Wave (4 years for Union House owner Jim Lindenberg). Nick also coached at Marquette University and has been a youth soccer Director in Waukesha, SCWave where he is able to coach his two sons and one daughter.
Chef Rachael Karr
Rachael Karr joined the team in October 2019. Originally from Ottumwa, Iowa Rachael moved to Milwaukee in 2007 to attend M.A.T.C to get her degree in Culinary Arts. She has been working, learning and volunteering in the area ever since and has created a large following with her French Forward Cuisine.
Rachael's fondest childhood memories are from around the dinner table and in the kitchen with her family. In her spare time she enjoys making cheese, drinking wine and finding balance by practicing yoga.
Chef Michael Green
Michael Green is a graduate of the Art and Science of culinary from WCTC.
Michael was a James Beard/ Sanford D’Amatto scholarship recepient, has received expert reviews by food critic Denis Ghetto and made the “Top 30” list by the Milwaukee Journal Sentinel while at the Union House.
Michael is inspired by local and globally produced seasonal ingredients, farm to fork and slow food ideology. He is a father of two boys who love playing sports and spending time in back country expeditions.