By Lori Fredrich Senior Writer & Dining Editor Published Dec 26, 2019 at 1:01 PM Photography: Lori Fredrich

When you head to a steakhouse, you know more or less what you’re going to get: quality steaks, probably seafood, and numerous comforting side dishes. All are generally served in a dimly lit environment with a traditional service model. But not at Saint Kate, Milwaukee’s first Arts Hotel, where everything is a bit unexpected.

On this week’s podcast, we chat with Saint Kate Executive Chef Paul Funk about his culinary journey, from his childhood interests in food, to his work in Colorado, France, Italy and Wyoming. We’ll also discuss how these experiences gave him a unique preparation for his role at Saint Kate, and his direction of the hotel’s "secret" steakhouse, The Dark Room (TDR). We discuss what makes the TDR experience unique, from its hidden entrance to its menu of uniquely delicious steakhouse-inspired items.

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Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.