Twenty years ago, Joe Bartolotta transformed the upper level of a historic park pavilion into a spacious, light-filled, French bistro. And, on Sept. 28, 1995, Lake Park Bistro, 3133 E. Newberry Blvd., was born.

As you  might imagine, over the past 20 years, numerous talented chefs have passed through the doors of the restaurant – some moving on to work at other Bartolotta’s establishments and others striking out on their own.

A special anniversary dinner on Tuesday, Aug. 4 will pay homage to six of these chefs – each of whom put their unique imprint on one of Milwaukee’s most notable French restaurants.

In anticipation of the dinner, I caught up with all six chefs and asked them for some of their favorite Lake Park Bistro memories. Here’s what they told me, course by course.

Chef Miles Borgrhgraef  2012-Present
Chef de Cuisine, Lake Park Bistro

Borghgraef will present three appetizers at the dinner: Foie gras au torchon, gazpacho aux radis, brochettes de boeuf  (foie gras pate with apricot and brioche, chilled heirloom tomato soup with radish and seared London broil with bearnaise).

Borghgraef says one of his most memorable moments with the restaurant took place the week before he even officially started. He was helping out with one of the dinners held at the restaurant, and he went to go do something quite simple – wash his hands.

"What I didn’t know is that the water that comes out of the faucets at Lake Park are notoriously hot – like 200 degrees hot.  So, here I am, new guy. And I turn around to go wash my hands … and all of a sudden my hands were on fire. I knew Adam Siegel was the boss, but I really didn’t know anyone else in the kitchen. On top of everything, my pride wouldn’t let me admit what had happened, so I snuck outside, pretending I had to make a phone call – biting my tongue and trying not to feel the excruciating pain in my hands. I felt like that was my indoctrination into the group"

Years later, Borghgraef recalls the evening when Daniel Boulud was in town for a dinner at the Grain Exchange. That evening, he and his crew came to Lake Park Bistro for dinner.

"I remember we made him the Dover sole, and he loved it," he says, "And everyone was eating and chatting and hanging out, and all of a sudden – out of the blue – in walks Lidia Bastianich.

"She and Daniel are friends, so she came over and hung out, too. It was awesome and completely random to have both of them in the same room at the same time. I’ve been watching her on TV since I was a kid!"

Audrey Vandenburg 1996-2005
Executive Chef, Wild Earth Cucina

Course: Rillette de canard aux poires et petit cantal (Duck rillette with Anjou pears, petit cantal cheese and walnuts.

Vandenburg worked under both Mark Weber and Adam Siegel during her time at the bistro. In 2005, she departed to take a job as executive sous chef at The Pfister Hotel, where she helped to open Mason Street Grill. Since that time, she served as banquet chef at Potawatomi Hotel & Casino and opening chef for Spin Milwaukee before returning to Potawatomi to serve as executive chef at Wild Earth Cucina.

Like so many other chefs at Lake Park Bistro, Vandenburg says the special events were always the most memorable, particularly being able to meet so many interesting people.

"I was able to meet Ruth Reichel," she recalls. "And we talked about how we both have English degrees but ended up in kitchens. When Ruth left she signed a napkin for me that said ‘Keep reading and keep cooking!’ Today it’s framed and hanging in my kitchen."

John Korycki 1995-1997
Director of Culinary Education for Kalamazoo Valley Community College

Course: Raviolis avec burrata, tomate et d’ossau iraty (Provencale ravioli with heirloom tomatoes, summer squash and basil pistou).

Korycki started his career with Bartolotta's working with Paul Bartolotta at Spiaggia in Chicago. From there, he moved to Milwaukee to assist in opening Lake Park Bistro with Chef Mark Weber.

Korycki says he remembers best some of the excellent events hosted at Lake Park Bistro, like the dinner with Chef Paul Bocuse in 1997.  He has fond memories of being in the kitchen, fileting the freshest salmon he’d ever seen with Chef Mark Weber.  And, maybe most poignantly, he recalls meeting the new hire, a young high-energy line cook named Adam Siegel in 2000.

Adam Siegel 2000-present
Corporate chef and managing partner, Bartolotta Restaurants

Course: Bouillabaisse a notre facon (Mediterranean style fish soup with saffron, fennel and white wine).

Siegel started his career at Bartolotta’s as executive sous chef at Lake Park Bistro in 2000. Over the years, he has taken on a number of roles at the restaurant, including chef de cuisine and executive chef. He also worked as executive chef at Bacchus in 2005, and was promoted to corporate chef the same year.  Siegel has been a managing partner since 2010.

Of his years at the restaurant, Siegel says there are too many memories to count, including the honor of earning his James Beard Award for Best Chef Midwest at the bistro. He says he recalls the delight of watching his children grow up at the restaurant, particularly his son, who spent a great deal of time with him at the restaurant during his first few years.  

"I would put him in a high chair near the expo station on Mother’s Day and Easter so my wife could eat at the kitchen table," he says. "I have also met some great people here over the years including some of my closest friends – many of whom are customers and a few employees."

Mark Weber 1995-2002
Chef and Managing Partner at Mason Street Grill

Course: Carre d’angeau a l’ail (Roast lamb rack with roasted garlic).

Chef Mark Weber was the opening chef at Lake Park Bistro in 1995. He remained at the restaurant for eight years, training numerous chefs including Siegel.

In 2003, he departed to open WaterMark Seafood at at 1716 N. Arlington Pl. His work earned the restaurant a 29-point Zagat rating.

He moved on to join the team at Mason Street Grill in 2006.

Annie Ghobrial 2007-2013
Bakery Manager at Outpost Natural Food Cooperative

Course: Souffle glace au Gran Marnier (Frozen raspberry and Gran Marnier souffle with almonds and roast peaches).

Ghobrial worked as pastry chef for Lake Park Bistro for over five years, departing in 2013.

She recalls being most excited about the opportunities to meet and chat with the French chefs who visited the restaurant over the years.

Lake Park Bistro alumni guest chef dinner
Tuesday, Aug. 4 at 6 p.m.
$95 per person, plus tax and gratuity
For reservations, call (414) 962-6300