Chef Blog #8: Paul Kulik, The Boiler Room

This is a challenging chef blog to write, mostly because the experiences I have had at The Boiler Room leave me searching for words about food.  I live life looking for nothing but great experiences and I think this is the only solid direction from which to approach this piece of writing.  The Boiler Room is an experience; from the space, to the drinks, to the grotesque and wonderful Vera Mercer art on the walls, to the first bite.  Several times, as a guest, I have found my non-foodie self brushing a few tears from my face in an increasingly rare kind of a moment in our busy and saturated world.  The first time was an olive tepanade, second time pork belly, third time a carefully concocted cherry infused brandy, fourth time lemongrass sausage, and fifth time a house charcuterie pastrami. Despite the hundreds of meals I have enjoyed in various locations around the world, each aforementioned incident at The Boiler Room was similar: an almost arresting moment.  And powerful enough that the second bite or drink seemed inappropriate.  Maybe even disrespectful. The Boiler Room is a special treat to which I bring each and every out-of-town guest.  I can be assured they will never forget Omaha.

The Boiler Room Restaurant is the current project of self-taught chef, Paul Kulik. This ingredient inspired farm to table restaurant in the Old Market came to be after having worked in kitchens in Berlin, Paris, Chicago, Omaha and Washington DC.  Paul met Boiler Room Restaurant owners Mark and Vera Mercer while spending five years running their other small Old Market French eatery, La Buvette.

While studying Physics at the University of Nebraska, Paul began working for Ken Hughes at the Bistro in the Market.  After graduating with degrees in Physics and French, Paul worked in numerous other Omaha restaurants and for Stefane Lazle at Restaurant Montmartre in Washington DC before settling at La Buvette.  La Buvette’s daily menu changes and true bistro cuisine helped pave the way for the truly farm ingredient driven constantly rotating menus at The Boiler Room.  Time spent in the kitchens of James Beard winner Koren Grieveson’s Avec in Chicago, Restaurant l’Adresse in Paris and one star Michelin chef Peter Frühsammer in Berlin give Paul an international approach to proudly cooking local ingredients.

Paul’s insight and direction on this quickly approaching October 3 Harvest Dinner has been nothing short of the experience of his restaurant.  He is articulate and adept at simply, but meaningfully, creating experience.  We look forward to what he will bring to the table, and I secretly hope that in combination with the awe-inspiring surroundings, there will be a few indescribable tears.