About Us
What is Baraboo Supper Club?
Step into the timeless charm of supper club culture at Baraboo Supper Club, where an evening of delicious food, classic cocktails and warm hospitality greet you at the door. From the storied photos adorning our walls, to the lively bar pouring Wisconsin Brandy Old Fashioneds and boozy ice cream drinks, we’re here to create memories that linger long after the meal is finished.
Come along as we write the next chapter in the book of iconic supper clubs at Baraboo Supper Club, where traditions begin and good times never end.
Welcome, fellow food enthusiasts and social butterflies! Take a seat at the table as we dish about the rich history of Wisconsin supper club culture. Curious about what exactly a supper club is? You're in luck. READ MORE
The Team
Reno Rodriguez
EXECUTIVE CHEF
Chef Reno Rodriguez brings a wealth of expertise and over a decade of hospitality experience to Hotel Renegade. His journey in the culinary world is a testament to his passion for crafting exceptional dining experiences.
After receiving a degree from the California School of Culinary Arts Le Cordon Bleu Program, Chef Rodriguez’s talents led him to kitchens in Spain and to the mentorship of acclaimed Chef Roy Yamaguchi, where he refined his craft. With a background in innovation and creativity, Chef Rodriguez has made his mark at renowned establishments throughout the United States, including hotels in Hawaii and the iconic MGM Grand and Bellagio Hotels in Las Vegas, Nevada before his time as executive chef of Anthony’s Boise.
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Now at Hotel Renegade, Chef Rodriguez oversees all culinary operations for Baraboo Supper Club, The Highlander Rooftop Bar, in-room dining, and private events, ensuring that every aspect of the dining experience exceeds expectations. Chef Rodruguez’s passion lies in creating lasting memories for guests through culinary excellence. His goal is to leave guests with a taste in their mouth that makes them want to come back to try something new or to repeat an amazing experience they had before.
Tyler Hall
FOOD & BEVERAGE DIRECTOR
With over 18 years of experience in hospitality and operational leadership, Tyler Hall brings unparalleled passion and expertise to the food and beverage team at Hotel Renegade.
Hall’s impressive career includes roles at renowned hotels and resorts such as JW Marriot, Intercontinental, and Woodside Hotels & Resorts. At Hotel Renegade, Hall is instrumental in elevating the food and beverage program, ensuring that every meal - whether served in our restaurants, during events or through room service - meets the highest standards of quality.
Kate Jentges
ASSISTANT BEVERAGE MANAGER
Growing up immersed in the world of restaurants, Kate Jentges was destined for the service industry. After receiving a baking and pastry degree from the Oregon Coast Culinary Institute, her career took off in Portland, where she gained invaluable experience at establishments like Higgins, The Nines Hotel, and BlueHour.
With a decade of experience in the industry, she’s excelled in a wide range of roles, from dishwasher and garde manager to bartender, recipe developer, and pastry chef. As the assistant beverage manager at Hotel Renegade, Kate continues to embrace the challenges of the dynamic service industry, finding inspiration and growth every shift, every day.
Forrest Ostrander
BEVERAGE OPERATIONS MANAGER
Every great meal deserves to be accompanied by a great drink, and that’s Forrest Ostrander’s forte as beverage operations manager for Baraboo Supper Club and the Highlander Rooftop Bar. Originally from Denver, Colorado, Ostrander’s culinary journey has taken him across the country and back where he’s lent his expertise to a wide range of establishments, from corporations to independently owned properties.
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With over 15 years of experience, Ostrander brings a wealth of knowledge, leadership, and professionalism to Hotel Renegade’s food and beverage team. He is committed to crafting unforgettable dining experiences, staying ahead of industry trends, and exceeding guest expectations. Hotel Renegade serves as Ostrander’s 27th property opening, a testament to his contributions to the hospitality landscape. Ostrander strives to redefine excellence in beverage operations, ensuring every sip is as memorable as the last bite.
Shawn McKenzie
RESTAURANT MANAGER
Shawn McKenzie’s journey into hospitality began as a bag boy at his local grocery store, which ignited a passion for service that has defined his career ever since. With nearly three decades of experience in Boise, Shawn has cultivated his expertise in restaurant management serving in managerial roles at Old Chicago, Fork, and Bittercreek.
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Now, as the general manager of Baraboo Supper Club, Shawn oversees the restaurant’s operations and ensures guests indulge in unforgettable dining experiences. From the moment diners walk through the door until their final bite, Shawn hopes that every aspect of their visit exceeds expectations. With an eye for detail and a commitment to excellence, Shawn leads the team to make Baraboo Supper Club a destination where every meal is treated as a special occasion.
Angel Hayes
RESTAURANT MANAGER
With over a decade of hospitality expertise, Angel Hayes enhances Baraboo Supper Club with her extensive experience. An Idaho native, she launched her journey in the state's vibrant wine scene, managing a local winery and running her own wine tour company. Her impressive fine dining background includes managing esteemed establishments like Ykot Winery and Capitol Cellars.
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With a passion for Idaho’s farm-to-table ethos, Angel is committed to delivering an unparalleled dining experience at Baraboo Supper Club, sourcing the freshest ingredients and crafting impeccable wine selections to accentuate every flavor profile.