Bucks say their new executive chef will make concessions the best of all sports arenas

Kenneth Hardiman's title alone — senior executive chef — sends an important signal about the quality of food service that the Milwaukee Bucks vow to provide at their new arena.

There's not going to be a bowl of soggy nachos or a limp piece of pizza in the joint, the Bucks say. Instead, fans will find locally sourced food served at stands bearing the names of some familiar and highly regarded local restaurants, said Justin Green, vice president of hospitality.

"It's kind of like going from a food truck to ... there's state of the art kitchens on every level," Green said.

The team announced Tuesday that it has hired Hardiman, who most recently was executive chef at the Mason Street Grill. Before that, his career included experience in hotel restaurants and a farm-to-table restaurant in central Illinois and his native Kansas City, Mo.

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Hardiman said he was ready for the challenge of serving thousands of people in quick bursts of time dictated by the quarters and timeouts in an NBA game.

"I think it's going to be an exciting challenge," Hardiman said. "It requires more organization and more systems."

Attention to (local) detail

The themes and quality of the food will be a memorable part of what fans experience at the new arena, Hardiman said.

"We want to emphasize what's local and Wisconsin while keeping a high attention to detail and quality," he said. "We're going to pursue the best possible ingredients that we can."

He mentioned that Milwaukee fans appreciate "good quality cheeses" and sausages.

"I love the difference approaches to sausages you have here — the German influences," Hardiman said. "And seafood — perch."

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Technically, Hardiman and Green are employed by Levy, the food concession contractor for the Bucks in the BMO Harris Bradley Center and at the new arena.

For the new arena, Levy has a new set of marching orders from Bucks President Peter Feigin: Create the best arena food found anywhere.

"The expectations of Peter are so high," Green said. "Once you see it, you'll understand that the money is being put where the mouth is."

It's a central part of the Bucks' business strategy — to boost attendance and revenue from fans. The team is among the lowest in the NBA in such metrics.

Forbes recently said that the Bucks generated annual revenue of $179 million, last in the league.

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Cooking with gas, wood

Built with $250 million in taxpayer money, the $524 million arena has six free-standing kitchens and 17 concession stands that have their own kitchens. Those stands include a large oven for freshly made pizzas on the main concourse.

Walking through the largely finished main kitchen, one sees gleaming stainless steel equipment bearing high-end names like Viking and Wolf. The main staging area alone is larger than the entire kitchen at the Bradley Center, Green said.

"This building was built for basketball, for events and for food and beverage."

Another plus — unlike at the Bradley Center, the new arena's equipment runs on natural gas. That makes it easier to keep grills and fryer oil consistently hot and, in turn, speeds up the ability to serve customers.

The operation is designed so stands will not "run out" of food.

"Each stand has it's own walk-in coolers and cooking equipment," Green said. "There's going to be no need to call for more."

Hardiman said he was especially excited that the Bucks have included a wood-fired smoker that can handle up to 3,000 pounds of meat. Nachos topped with brisket were a big hit at a recent test run of possible offerings.

Green and Hardiman both talked about the "food story," an industry shorthand for how great food and drink can help build memorable experiences.

"What attracts people to food is the story behind it," Hardiman said.