Our Team

Owner, Chef

Joe was raised in Wauwatosa and has been a leading chef in Southeast Wisconsin for more than twenty years. He began his culinary management career as Sous Chef at Grenadier's, one of Milwaukee's landmark restaurants. He went on to open Eddie Martini's as Executive Chef and later served as Executive Chef at Big Foot Country Club in Lake Geneva.

Before opening Maxie's, Joe was Corporate Chef for the DeRosa Corporation and Executive Chef at Sticks & Stones in Brookfield.

Joe opened Maxie's as Executive Chef and is a partner in Black Shoe Hospitality. He serves as a creative leader for the culinary team, working closely with chefs across the group to develop ideas, refine menus, and uphold standards. Known for his steady approach and collaborative style, Joe has earned deep respect from both his team and peers throughout the industry.

Owner

Dan Sidner is a 30-year restaurant veteran who has operated fine dining restaurants across Texas, North Carolina, Washington, and Colorado before settling in Wisconsin. A graduate of the Hotel School at Cornell University, he began his career in hotel food and beverage before moving into independent restaurants.

Prior to relocating to Wisconsin, Dan owned and operated Zino Ristorante in Colorado's Vail Valley for six years.

In 2007, Dan and business partner Joe Muench opened Maxie's. They went on to open Blue's Egg + Bakery (2010) and Story Hill BKC (2014), formally establishing Black Shoe Hospitality in 2016.

Dan currently serves as General Manager of Maxie's and remains closely involved in the growth and direction of the restaurant group. He also serves on the boards of the Wisconsin Restaurant Association and Hunger Task Force.

He and his wife Jeanne live in Wauwatosa with their children Grace, Jack, and Shea.

Co-owner, Administrative Czar

After a decade in the Investment Department at M&I Bank, Amy Kerstein transitioned into the restaurant industry in 1998. She spent 12 years at Eddie Martini's and Sticks & Stones, where she developed a strong foundation in fine dining, hospitality, and operations.

Amy joined Blue's Egg in 2010 as part of the opening management team and played a key role in shaping the culture and guest experience. In 2013, she moved into an administrative leadership role to support the growth of the restaurant group.

Now a partner in Black Shoe Hospitality, Amy oversees administrative operations across the company, bringing structure, consistency, and a steady hand to a fast-moving organization. In 2024, she was recognized by the Wisconsin Restaurant Association as one of its inaugural Top 20 Women in Hospitality to Watch, honoring her leadership and contributions to Wisconsin's restaurant industry.

Amy and her husband Jason live in Wauwatosa. Their five children have all worked with Black Shoe Catering and in its restaurants.

Co-owner, Director of Operations, Beverage Director

While studying journalism at the University of Wisconsin–Madison, Jason began his restaurant career working both front and back of house at Cousins Subs and Lone Star BBQ. He went on to roles at Heaven City, Eddie Martini's, and Sticks & Stones, where he developed a strong foundation in hospitality and discovered a passion for wine.

Jason spent 11 years in wine sales with Stone's Throw Winery before joining Black Shoe Hospitality.

Today, Jason oversees day-to-day operations across the group while leading the beverage program. He is known for sourcing thoughtful, distinctive offerings and bringing a practical, team-first approach to the business.

Jason lives in Wauwatosa with his wife Amy and their five children.

Chef of Development & Standards

Eric "Holcy" Holcomb is a Milwaukee-area chef whose passion for cooking began in West Allis, inspired by childhood hours spent watching cooking shows with his grandmother and experimenting in the kitchen at home.

After studying culinary arts at Kirkwood Community College in Iowa, he returned to Wisconsin and began building his career, including time at Miller Park's catering kitchen.

In 2014, he joined Story Hill BKC, where he rose from line cook to Executive Chef over seven years. He later served as Executive Chef at Buttermint before stepping into his current role as Black Shoe Chef, overseeing culinary development and operational standards across all three restaurant concepts.