Welcome to a rarity -- a double chef profile on OnMilwaukee.com. When we approached Milwaukee native, Chris Hatleli, executive chef at Milwaukee Art Museum's acclaimed Café Calatrava -- and a veteran of George Webb and Sanford -- about taking part, he asked that we also include MAM chef de cuisine and his long-time partner in culinary adventure, Nick Burki.

Burki and Hatleli were half of the team -- along with Kevin Sloan and Bill Deuberry -- that gave birth to the beloved -- and dearly departed Walker's Point eatery The Social.

Who are we not to honor such a request from a local boy who, earlier this year, was invited to cook at the James Beard House in New York City.

Amazingly, as Downtown Dining Week raged, Hatleli and Burki found time to talk to us about how they've turned what could have been a pretty standard museum cafeteria into one of the city's best lunch spots.

OMC: Tell us a bit about yourself. Are you a Milwaukee native?

Nick Burki: I was born and raised in Menomonee Falls. I was an actor, singer and musician at a young age; I attended the Milwaukee High School of the Arts and studied my craft further. Upon graduating from high school my parents suggested that I think of a career that could "pay the bills" while I was struggling to be a musician and actor. I always had a passion for the "art" of cooking and attended culinary school at WCTC in 1991. I graduated from culinary school and was able to find work in restaurants while I struggled getting gigs with my band, and working overnight shifts as a DJ and producer at 93 QFM. As the years passed by the band broke up, 93QFM closed, and I quickly moved up the chain in the restaurants I was working at.

Chris Hatleli: I was born in Milwaukee. My dad is from down South and my mother is from Northern Wisconsin. I am the only family member that still lives in Milwaukee. I love Milwaukee, I believe that it has really come into its own and is only getting better.

OMC: What kind of experience and training brought you to Café Calatrava?

NB: I was trained at WCTC. Worked at many wonderful restaurants including Sanford, Coquette Cafe and West Bend Country Club. Had the experience to realize a dream when Chris Hatleli and I, along with two other gentlemen opened the original Social in Walker's Point. I was also involved in the opening of the East Side gem Yield.

CH: Nick and I have 10-plus years working together in this business -- good and bad. When the opportunity arose to work side by side together again, along with our good friend and very talented Food and Beverage Director David Jones it was a chance that I could not pass up.

OMC: Do you think that the uniqueness of your venue -- the Calatrava-designed expansion -- creates a different perception of what your cafe ought to be, as compared to other museum-based restaurants?

NB: I think people naturally have a high level of expectation when they walk into this amazing building; however I have an even higher level of expectation so it's an awesome fit.

CH: Yes, definitely. This is a beautiful, unique, and diverse building. I think the food and the menu should be the same.

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3 comments about this article. Post a comment / write a review.

Recent Talkbacks ...

Posted by chef jovan on June 22, 2009 at 4:39 p.m. (report)

It's a shame that these guys don't smile in any picture. Happy Chefs make great food, you can taste the passion in the food. God bless you guys, what a venue to make beautiful food!! The stark whiteness contrasted by beautiful and delicious food, keep fighting the good fight, and smile once in a while, would ya!!

Posted by Yield on June 20, 2009 at 8:50 a.m. (report)

Yield loves Nicko and Christer. Bravo, gentlemen! You deserve all the praise you receive. Oh, and David Jones is a peach, too. Love, Yield

Posted by zappa on June 19, 2009 at 12:27 p.m. (report)

kudos to two great cats. very cool to see them getting the love they deserve.