Before opening Bennett's on the Lake in Duluth, native Midwesterner Bob Bennett honed his culinary skills at select eateries throughout the country. Beginning at Johnson and Wales University culinary program in Rhode Island, he then served as executive chef at both the Crescent Hotel in Phoenix and the Palm Valley Country Club in California before returning to the Midwest.
For all his travels, Bob's restaurant in Duluth is much inspired by its immediate surroundings, showcasing Arizona egg rolls next to dishes like the peppered Superior lake trout and farm-raised pheasant. The spectacular food combined with a beautiful view makes Bennett's one of Duluth's favorite restaurants.
Bob is committed to purchasing the freshest, highest quality ingredients, which often means purchasing from local producers and processors. For fish, Bob turns to Lake Superior Fish Company, across the bay in Superior, Wisconsin.
Run by the Silvertson family, the company can trace its fishing roots back to the late nineteenth century. Lake Superior Fish Company buys, processes, and markets fish caught by commercial fishermen in Lake Superior and other northern lakes. They sell their fish fresh, frozen, and smoked to fine restaurants, such as Bennett's, as well as direct to customers through the Internet.
