Patrick McCormick, Executive Chef

Originally from Milwaukee, Chef Patrick McCormick was busy earning his degree at UW-Madison when he stumbled upon his ultimate career in a kitchen. In his own words, "I was planning on being a hydrogeologist, but I lost myself in the kitchen and I haven't found my way out." Since then, he has had the opportunity to work with and learn from a diverse group of Madison chefs at establishments including Tornado, Nostrano, Muramoto, and most recently the Heritage Tavern.

Over the past decade, Patrick has refined his culinary skills through practicing varied techniques and cuisines, however, he is always drawn to fresh, seasonal Wisconsin flavors. Even when he is not in his kitchen whites, Patrick can often be found grinding up his own batch of homemade brats, shaping loaves of sourdough bread, or foraging for morels in the springtime.

Patrick lives in the Vilas neighborhood with his wife and their two pets.

Jessica Kucza, General Manager

Milwaukee made, Jess started her service industry career as a back wait at the Wisconsin Club in 2006. After participating as a Rotary Club youth exchange student in Lima, Peru she decided to pursue her passion for foreign languages at UW. Shortly after moving to Madison, to study Spanish, Jess discovered her love for local and seasonal cuisine. While undertaking her studies as a Badger, she spent four years gathering a vast understanding of food and wine, while in the employ of the Madison Club. Although foreign language studies have taken Jess all around the world, her heart has always brought her back to Wisconsin. While seeking something more organic and down to earth, she was fortunate enough to stumble upon the beginnings of Oliver’s Public House. Jess quickly jumped at the opportunity to be involved and has not looked back since.

Ricky Pajewski, Bar Manager

Born and raised in Milwaukee, WI, Ricky's father introduced him to a career in hospitality early on. Realizing that this was the right career path for him, Ricky joined the service industry in high school and never gave up. He honed his customer service skills through banquet serving and busing, before finding his true calling in bartending. He quickly developed a deep love for craft cocktails. After working for nearly 5 years at the Hyatt Regency Milwaukee, Ricky was ready for a new challenge and helped to open the bar at The Shore Club in Williams Bay, WI. While visiting Madison, Ricky met Jeremy Bazely and was intrigued by their new venture with Oliver's Public House. Exhilarated by the idea of opening a craft cocktail bar and driven by a deep commitment to customer care, Ricky joined the Oliver's staff. He took on the bar as his own, working tirelessly to produce a cocktail menu filled with fresh ingredients and vibrant flavors.

Outside of Oliver's, you can most likely find Ricky throwing a tennis ball for and playing tug-of-war with his beloved boxer, Sasha.

Three Count Beverage Co., Bar Design & Oversight

Comprised of veteran barmen Chad Vogel, Jeremy Bazely, and JR Mocanu, Three Count Beverage Company is a Madison based consulting firm, formed in the spring of 2014. Drawing on nearly 50 years combined experience, these three have designed an innovative bar and bar program to mirror the locally sourced, farm to table sensibilities established in the kitchen not only here at Oliver's, but around the Madison area. A life long Wisconsin resident, Chad Vogel has been entrenched in the Madison restaurant scene for nearly 15 years. Originally from Canada, Jeremy Bazely moved to Madison from Detroit in the fall of 2011, joining award winning mixologist JR Mocanu behind the bar at Merchant, before starting Three Count. Three Count Beverage Company also owns and operates "The Barmadillo", a retro-fitted 1956 Airstream with a full service cocktail bar built inside. They are also champion Wiffleball players.

The best-kept farm-to-table secret in Madison

August 09, 2016

In this capital city of chefs striving to outdo one another in the sheer number of farmers they can list on the menu, only a few restaurants truly stand out. One of the best is tucked away in a new mixed-use building on Old University Avenue.

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A good mocktail balances layers of flavors, ingredients

March 03, 2015

"The word "mocktail" implies that there is something missing, as does the more clinical descriptor "non-alcoholic beverage." Some people refer to these drinks as "soft," but that moniker is too closely associated with Coca-Cola and other sodas..."

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An assured Oliver's Public House dresses up the farm-to-table scene

January 22, 2015

"A farm-to-table restaurant with a serious craft cocktail program --"

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Terrific Cocktails and elegant, homey cuisine shine at Oliver's Public House

December 31, 2014

"There was a dish on the menu at Oliver's Public House that seemed like the essence of what the near west side restaurant wants to be."

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Oliver's Public House Brings Farm-to-Table West

December 18, 2014

"Oliver's does from-scratch, local food with a comfortable, near West Side sensibility..."

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Cocktail contenders: Madison ups its mixology game for good

November 25, 2014

"Freshly opened Oliver's is already a cocktail hotspot..."

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