Get To Know Our Head Chef Paul Funk

A Wisconsin native, Executive Chef Paul Funk's culinary journey began early, inspired by his grandmother and his love of cooking simple dishes as a child. His career truly took off when he moved to Colorado, training as a culinary apprentice at Keystone Resort, where he spent three years mastering a variety of cooking styles. His passion for farm-to-table dining and fine-dining experiences has been a consistent thread throughout his career. After a stint in France and Italy, where he deepened his understanding of Mediterranean cuisine and simple, quality ingredients, he returned to the U.S. and built his reputation at notable restaurants and hotels in Milwaukee.

At Tre Rivali, Chef brings bold, diverse flavors from across the Mediterranean, with a focus on Turkish, Syrian, and Moroccan cuisines, expanding beyond the traditional Italian base. His vision introduces a large-format legacy dish for special occasions and continues evolving the menu with fresh, new takes on Mediterranean fare and New American brunch dishes. Chef's
commitment to guest experience and hospitality is key, ensuring that every visit to Tre Rivali feels special and memorable for both locals and travelers alike.