Bryce Stevenson

Bryce Stevenson has received the 2025 Graduate of the Last Decade awardee by the UWM Alumni Association. The award was presented during the Alumni Awards Evening on February 21, 2025, at The Pfister Hotel in Milwaukee.

As the chef and owner of Miijim, an Indigenous restaurant on Madeline Island in La Pointe, Wisconsin, Bryce is at the forefront of a movement bringing Native American cuisine into the spotlight. A member of the Red Cliff Band of Lake Superior Chippewa, Bryce began his culinary journey in Milwaukee working at Hello Falafel while attending UWM. He subsequently trained at celebrated Milwaukee restaurant Odd Duck and served as executive chef at the Indigenous Food Lab in Minneapolis and head chef at the Hotel Fauchere in Milford, Pennsylvania. Bryce has made international foodie headlines by integrating Indigenous foods such as venison, bison, rabbit and wild edibles with modern culinary techniques to emphasize pre-colonial ingredients and Ojibwe history. The name of his restaurant, Miijim, translates to “food” in Ojibwe. Bryce was named a 2024 Emerging Chef semifinalist for the James Beard Award and was featured as a guest judge on Bravo’s Top Chef: Wisconsin.