Executive Chef Lorie Zilles was born and raised in the small northern Wisconsin community of Antigo. Lorie’s passion for food began around the age of 4 while watching her mother make everything from scratch. Lorie would stand on a chair and make scrambled eggs for her sisters.

Her passion for food continued to grow throughout high school while working at a variety of restaurants where she learned all the different aspects of the industry. After high school Lorie enrolled at Le Cordon Bleu Culinary Institute of Minneapolis and after graduating that passion grew into a true love. She can proudly say she has worked under some amazing renowned Chef’s who helped shape her style and depth of knowledge.

After moving to Green Bay and working for Plae Bistro for the past 4 years, Lorie balances life between Plae and her husband and two children. Both children enjoy cooking with her and her older son is already showing the same passion and drive Lorie had at the age of 4. Between raising her children and work, she leads a busy life but she couldn’t ask for more.

Lorie’s culinary philosophy and passion are reflected in the growing style of local, organics and seasonal foods and that are the essence to unique food. Lorie truly enjoys her job and with the amazing help of 5 men in her kitchen, they become the perfect team. Lorie has the ability to create amazing food every day here at Plae and we will always “Plae” with our food.

A native of Green Bay and the Owner of Plae Bistro, Jill Bassett has created a dining experience second to none in Green Bay. Inspired by Jill’s travels, Plae Bistro’s contemporary style, subdued elegance and energetic vibe are reminiscent of popular eateries on the coasts.

Jill’s expertise in the restaurant and catering industry started at age 16 when she took on her first job and enjoyed her shifts in the kitchen. While putting herself through college Jill gained lots of restaurant experience by bartending, serving, catering and event coordinating. After college and earning her degree in Marketing, Jill spent time working for the American Red Cross where she continued to develop her outstanding commitment to serving others. Always hoping to return to the hospitality industry, Jill accepted the position of Catering Manager at with a local catering company and helped maintain a very successful catering operation.

When Jill isn’t greeting her guests, hosting or bartending, she is responsible for overall business management, catering, food preparation supervision, marketing, public relations and philanthropy.

As a 17 year veteran of the restaurant and catering industry, Jill’s vision has been to create a dining experience that emphasizes quality, freshness, authentic recipes and menu innovation at affordable prices. Her hard work and dedication has already been recognized and rewarded. Plae Bistro has been the recipient of numerous awards including: The 2007 Green Bay Chamber Business Expo People’s Choice for Best Appetizer; the 2008 Urban Hope Shooting Star Business Award; Bank Mutual’s Business of the Month in December 2007 and the Independent Restaurant Association’s Best Dining Experience of 2008.