Meet The Team
Adam Huebscher was born in Arlington Heights, Illinois and raised in De Pere, Wisconsin. Adam's passion for cooking began at an early age and he's spent the last 15 years cultivating his culinary skills. During his Culinary Arts training program, his team won the state competition in Madison, Wisconsin and qualified for Nationals in Little Rock, Arkansas where they received the Bronze medal. Adam is always learning new skills & techniques. Prior to his recent return to the Green Bay area as Chef De Cuisine at the Hotel Northland, Adam had the unique opportunity to study and train for several years with renowned Chef Troy Guard in Denver, Colorado. As a Sous Chef, Adam opened two new restaurants with Chef Troy: Los Chingones, & FNG Restaurant. The skills acquired in Denver with Chef Troy and the opening of Hotel Northland in Green Bay have positioned Adam well for success with the Iron Duck Restaurant. Creating elevated comfort food using fresh ingredients is Adam's mission.
Philosophy: Always Be Learning
Favorite Quote: "The only way to make sense out of change is to plunge into it, move with it, and join the dance." - Alan Watts
Owner - General Manager
Caleb was born and raised in Green Bay, Wisconsin. He grew up around the restaurant industry and started cooking at a very young age. His father, Paul Suda, was the chef at Box Car Billy's so Caleb knows his way well around that kitchen which he now owns. Over the last 8 years, Caleb has had opportunity to work with a Master Sommelier and studied under Chef Lawrence Hutchinson at Glacier Ledge in Egg Harbor. In addition, he's gained experience on the service side of the business with Republic Chophouse, Brett Favre's Steakhouse, and the Hotel Northland. It's at the Hotel Northland where Caleb and Adam joined forces to create success with Iron Duck Restaurant. Caleb's passion for superior service and phenomenal cuisine is a core value the Iron Duck Restaurant embraces.
Philosphy: There is nothing so important that kindness should fall to the wayside. Be Strong. Grind Hard. But above all, Be Kind.
Quote: "There is nothing noble in being superior to your fellow man; true nobility is being superior to your former self" - Ernest Hemingway
Korina was born and raised in Green Bay, Wisconsin and she has always had a passion for the culinary arts. In 2015, Korina graduated with a degree in Culinary Arts from Fox Valley Technical College, where she participated in a culinary competition team. Throughout her time there and after, Korina worked at Black & Tan Steakhouse in Green Bay under Chefs Aaron "Spud" Morse and Ryan Sherman (Field & Fire). After 6 and a half years and working her way up to Sous Chef, Korina left to be the Executive Chef of Main Street Bourbon Room (MSBR). After a year at MSBR, Korina joined the Iron Duck team as Sous Chef under Adam; and later became Executive Chef. With years of experience and unrivaled passion, Korina is a perfect fit to head the kitchen for Iron Duck Restaurant.
Philosophy: Every dish, plating, and action is worthy of your absolute effort - and that is what gives it meaning.
Quote: "Skills can be taught. Character you either have or you don't have." - Anthony Bourdain
Assistant General Manager
Jake was born in Baraboo, Wisconsin and raised in Green Bay. He started his career in the hospitality industry at Brickhouse Craft Burgers and Brews in De Pere. This is where he first met Caleb. Jake started serving and bartending but was quickly promoted to management. After working there for two years, Jake became a father to a beautiful daughter, Lilah. He took on a full-time father role and worked in the hospitality industry part-time so he could be home with her. When returning to work, Jake was the Assistant Manager for Smokey Ridge BBQ in Green Bay, working with Chef Dave Martin. Jake's career grew further when he accepted the position as Assistant Manager at Glacier Ledge in Egg Harbor, WI. This is where Jake and Caleb reconnected from their time together at Brickhouse. Caleb did not hesitate to bring Jake on as the Service Captain for Iron Duck Restaurant.
Philosophy: Quality and Consistency
Quote: "Be soft. Do not let the world make you hard. Do not let the pain make you hate. Do not let the bitterness steal your sweetness. Take pride that even though the rest of the world may disagree, you still believe it to be a beautiful place." - Iain Thomas