About
Bert Rupp is the chef behind Rupp Culinary Solutions, offering professional culinary services throughout Door County and Northeast Wisconsin. With years of hands-on kitchen experience, Bert specializes in private dinners, event catering, restaurant consulting, and kitchen operations support. Whether launching a new restaurant, improving food systems, or creating memorable dining experiences in your home, he brings practical knowledge and a chef’s perspective to every project. Rupp Culinary Solutions focuses on quality, efficiency, and great food—helping clients turn ideas into successful, well-executed culinary experiences.
Professional Experience:
Scaturo’s Baking Company | Sturgeon Bay, WI
My Story
My career in this industry began at 14 years old as a dishwasher, working alongside my father, who pushed me to be better than he was. By 25, I had reached that goal and kept going. At 27, I became Executive Chef of Green Bay Country Club, leading teams and operations at a high level.
Wanting a deeper understanding of what truly makes a business succeed, I shifted my focus to operations and strategy. At Scaturo’s, I helped plan and execute rapid, overnight changes when COVID hit. While many restaurants in Door County were forced to close, we adapted quickly: launching grab-and-go and take-and-bake programs almost immediately. When traditional Mother’s Day and Easter brunches were shut down, we pivoted and successfully served over 900 guests through takeout.
For years, it’s been my goal to help businesses become stronger, smarter, and more resilient. My experience spans supper clubs, corporate dining, country clubs, casual restaurants, catering (from small events to large-scale service), bakeries, and grab-and-go concepts.
Rupp Culinary Solutions exists to help restaurants and food trucks improve operations, adapt to change, and grow without the burden of a full-time executive hire.
Mission Statement
Rupp Culinary Solutions is here to help inform, assist, and inspire people in the hospitality industry.
Vision
As a chef in door county, I see myself helping restaurants and food trucks succeed. By helping them fill that gap in employment, being that safety net when something goes wrong and they don’t know how to proceed.
I also see myself doing upscale, fully custom events for clients, showing off my culinary flair and never backing down from a challenge.
I see balance in my future with my wife, the dogs, family and friends.
Mise En Place (Core Values)
Everything in its place.
Plan for the future.
Think, relax, figure it out.
Balance in work and life.
Let’s Work Together!
Give us a call with your needs, and we will work together to create a detailed plan that will accomplish your goal.