Since 1986, Woolley’s Steakhouse has been known for mouth watering steaks, fresh fish, seafood – and outstanding service. The interior is filled with real plants, flowers and trees; while outside a scenic waterfall and beautiful stream flow past. The open-air gazebo and cozy booths complement all types of occasions; business, romantic, celebrations, or just going out for a satisfying dinner. Because of our unmatched commitment to food quality and service, our guests consider Woolley’s to be Bloomington’s premier steakhouse.
Born and raised in the Twin Cities, Executive Chef Frank Loprete had a passion for the culinary arts early. With strong Italian roots, his 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. A staple on the Woolley’s menu is Pasta Vodka, a dish he learned from his grandmother and has shared with us for our guests to enjoy.
Chef Loprete was 15 when he got his first job in a professional kitchen as a dishwasher for the Red Fox Tavern. He continued working in restaurants, building his culinary skills and further developing his passion for cooking, which would eventually lead him to Le Cordon Bleu Culinary Academy in Mendota Heights, Minnesota.
While at culinary school, Chef Loprete earned an internship opportunity at the award winning Woolley’s Steakhouse, located inside the Embassy Suites Hotel-Minneapolis Airport. His passion for cooking was quickly noticed by the Executive Chef, and a full-time position as a line cook was made available when he graduated with honors in December of 2003.
Chef Loprete continued to learn all aspects of the kitchen at Woolley’s Restaurant, where his energy and enthusiasm led him further up the ranks. He was promoted to Restaurant Chef in 2006, then Banquet Chef in 2009. After working for Woolley’s for nearly 12 years, Frank became Executive Chef Loprete at the age of 33.
He has a simplistic approach to cooking; 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 grown and cared for under his supervision.
Chef Loprete‘s personal favorite foods include pasta, fresh seafood and red meat. When the chef hat is off, he enjoys dining at local restaurants, going to concerts and sporting events, and spending time with his wife, Kristen, and their son, Michael.