Empowering Women in Food: Discover Lisa Kirkpatrick’s Journey at Goodkind

Less than a century ago, women dining out was frowned upon, much less running a restaurant. That perception has shifted significantly. Today, we celebrate the remarkable journey of women in the culinary world.

Take Lisa Kirkpatrick, for example. She co-owns Goodkind, and her journey into cooking is both personal and transformative. Growing up in Illinois, she fondly remembers her mother’s gardening and cooking. Her dad occasionally took on the role of chef, whipping up special meals. However, despite this rich food environment, Kirkpatrick never pictured a career in cooking until she dropped out of college.

Initially, she studied economics, thinking it was the right path. But a job at a local homeless mission changed everything. That experience revealed her passion for cooking, seeing how a chef brought creativity and care to every dish was eye-opening. For Kirkpatrick, cooking became her art form, a medium she could pour herself into.

After moving to Chicago and gaining restaurant experience, she pursued a culinary degree at Milwaukee Area Technical College. Although she left the program early, she learned through reading and practicing instead of following a formal education path.

Kirkpatrick’s first notable kitchen role was at Pieces of Eight, where she quickly climbed the management ladder. Working long hours, she was aware of the challenges women faced in the male-dominated kitchen environment. Being promoted eased some of those struggles, allowing her creative freedom and validation.

It was here that she met her future husband and co-chef, Paul Zerkel. The couple eventually moved to Portland, Oregon, in 1996, just as its culinary scene began to bloom. This period was buzzing with creativity, as chefs embraced fresh, local ingredients and cultivated community ties.

At Colosso, a woman-owned restaurant where Kirkpatrick worked, she refined her skills and traveled to Spain, which deepened her appreciation for Mediterranean cuisine. This trip had a personal twist—Zerkel proposed shortly after she returned.

Kirkpatrick’s career continued to flourish at Nostrana, where she learned about wood-fired cooking and the importance of place in food, thanks to a mentor who emphasized the relationship between local ingredients and dishes.

The lessons she embraced informed every aspect of Goodkind’s menu, reflecting personal stories and connections to the ingredients. For example, her spicy crab pasta recalls joyful beach days spent cooking with family, while the Basque cake links back to her Spanish culinary experiences.

After a decade in Portland, Kirkpatrick and Zerkel returned to Milwaukee, where they further explored their culinary vision. Their experience at Roots laid the groundwork for the farm-to-table movement in Milwaukee.

In 2013, they launched a pop-up called Butcher Baker, solidifying their partnership and vision. A year later, they officially opened Goodkind, inspired by their experiences and a strong sense of community.

Kirkpatrick’s story is not just about her culinary path but also highlights broader themes of women’s empowerment in the restaurant industry. Women today are essential players, influencing menus and steering kitchens toward sustainability and community-focused practices.

The evolution of the culinary landscape, especially for women, can be seen through recent statistics. A 2021 survey showed that 45% of chefs in the U.S. are women, a significant increase from previous decades. Social media trends also reflect this change, with hashtags like #WomenInFood gaining traction as supporters promote female chefs and restaurateurs.

Kirkpatrick and Zerkel’s journey embodies the growth of female chefs in the culinary field, marking a significant shift from the past. Their commitment to quality, creativity, and community is a testament to the power of women’s influence in the kitchen today.



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