Executive Chef Frank
No matter whether you’re hosting your special event on-site or off-site, you and your guests will be enjoying the culinary expertise of Executive Chef Frank Loprete.
Born and raised in the Twin Cities, Chef Frank developed a passion for the culinary arts early. With strong Italian roots, Frank’s family valued time spent together in the kitchen. The connection from old to young was centered around food , where every Sunday he was in the kitchen with extended family members, perfecting recipes passed down from earlier generations.
Chef Frank’s first job in a professional kitchen was when he was 15 years old as a dishwasher for the Red Fox Tavern. Loprete continued working in restaurants, building his culinary skills and further developing his passion for cooking that would eventually lead him to Le Cordon Bleu Culinary Academy in Mendota Heights, Minnesota.
While at culinary school, Chef Frank earned the internship opportunity at the award winning Woolley’s Steakhouse, located inside the Embassy Suites Hotel-Minneapolis Airport. There he continued to learn all aspects of the kitchen at Woolley’s, where his energy and enthusiasm led him further up the ranks. He was promoted to Restaurant Chef in 2006, then Banquet Chef in 2009. And after working for Woolley’s for nearly 12 years, Frank became Executive Chef at the age of 33.
Frank has a simplistic approach to cooking. He believes in using quality ingredients and techniques to enhance the natural flavors in foods. Many of the seasonal items on the menu have been inspired by items grown in Woolley’s own vegetable and herb gardens that were planted and cared for under Frank’s supervision.
Chef Loprete‘s personal favorite foods include pasta, fresh seafood and red meat. When the chef hat is off, Frank enjoys dining at local restaurants, going to concerts and sporting events and spending time with his wife, Kristen and son Michael.