Founder of Private Palate and Curator of Taste of Hope.
Britta's first memory of food is in her grandmother's kitchen as a little girl. A passionate, Austrian woman, Anna's love for creating a lush experience in her food captured Britta's imagination from childhood and formed her dream to become an experimenteur herself! An artist of experiments, Britta weaves together an event that works on all five senses by curating sight, smell, taste and feel, tailored to each individual friend or client alike.
In 2006, Britta assisted the Food and Wine staff at Festival del Sole in Napa Valley, CA. While working alongside world-renowned chefs, Britta was inspired by California cuisine and well-curated events. Excited by a mission impossible, Britta jumped at the chance to quit her Pharmaceutical position to let a 5-month adventure through unknown countries be her first culinary teacher. Throughout her travels she connected with locals and chefs to learn the endless styles of cooking and possibilities of using ingredients of each culture.
After her return to Milwaukee in 2007, Britta founded Private Palate. Her vision was to prepare fresh, local, whole foods while focusing on the balance and sustainability of the mind, body and environment. Private Palate clients are fitness-oriented individuals, professional athletes, celebrities and families alike.
Britta spent the next few years traveling to Europe, Asia, and Mexico to continue to hone her skills. In 2012, Britta attended the International Culinary Institute in New York City, where she now resides, curates events and partners with other brands. Private Palate Milwaukee continues to grow and is now a community of chefs who all share the same passion for nutrient-dense cuisine, travel, wellness and sustainability.
Keeping true to her Milwaukee roots and passion to stay connected in Milwaukee, she was pleased to curate and be part of the first annual Taste of Hope Dinner.
As a child growing up in a small neighborhood in Kathmandu, Nepal, Barkha loved food but was not as keen about cooking. At 6 years old, while her friends were playing outside, she was in front of stovetop cooking with her mom. She resented feeling like she was just being groomed to be a good wife, however, one day, when she watched her family bite into the savory pieces of grilled and simmered wild boar, something clicked. Eyebrows went up, nods of approval were exchanged, and the praise they gave made her beam with pride. That was the moment her passion for food started to simmer.
Barkha's father, who grew up in Burma, gave her the chance to travel with him to places like India, Hong Kong and Thailand, which not only opened her eyes to new things, but her taste buds, too. In Nepal, her family would frequently gather around extravagant array of different dishes as the center of any and every occasion.
In 2003, not knowing anyone here, Barkha was the first in her family to come to the United States. She set off to attend Lakeland College in Sheboygan to study Marketing and International Business. In 2011 after finishing her Graduate Degree from Alverno College, she and her husband, Jesse Daily moved to Thiensville. They both got involved and gave back to the community by helping rejuvenate the Theinsville Village Market.
The interaction with local producers at the market fueled her craving to partner with them to share food that would infuse all the senses with satisfaction. So in July of 2014, she took courage, left her promising career, and went with her gut to start her own restaurant in Thiensville called The Cheel. The decision turned out to be a good one because in the last 2.5 years since opening The Cheel has won over 20 awards for food and dining experience.