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Master Sommelier and Nebraska native Jesse Becker has joined Chef Paul Kulik in his newest venture, The Boiler Room Restaurant in Omaha, Nebraska.  Becker returns to Omaha after working as a sommelier in some of America’s best restaurants, including Michael Chiarello’s Tra Vigne, Charlie Trotter’s, and NoMI at the Park Hyatt-Chicago.  He spent the last two years at the James Beard Award winning restaurant Frasca Food and Wine in Boulder, Colorado, during which time he passed the rigorous Master Sommelier exam, making him one of 168 people in the world to achieve this distinction.

The Boiler Room is a collaboration between Chef Paul Kulik and the Mercers, the visionaries behind the Old Market arts and dining district in Omaha.  Chef Kulik, also an Omaha native, returned recently from working in Berlin and Paris and has previously partnered with the Mercers as former chef of La Buvette.

“I am thrilled to be back in Omaha and to have found colleagues like Chef Kulik and the Mercers,” says Becker.  “They have done an amazing job with the space [a former boiler room in the old Bemis Bag factory] and we share an aesthetic for pristine ingredients, prepared without flourish, and wine service that is simple, excellent, and unassuming.” 

The Boiler Room will be an ingredient-driven restaurant inspired by “chalk-board menus” where plates will vary constantly, and with a preference for organic produce and meats.  The wine list will focus on French country wines and will open with 80 to 150 selections.

The Boiler Room, in the Old Market, 1110 Jones Street, Omaha, Nebraska
www.theboilerroomrestaurant.com