About Joey Gerard's

Bringing New Meaning to 'Old Fashioned'

Take a step back in time at Joey Gerard's, a Hollywood-style supper club that features traditional, time-tested menu offerings, nightly specials, and classic cocktails and ice cream drinks. Steaks, chops and seafood are cooked in the Midwest's first Josper charcoal ovens, giving them a perfectly seared outside and a succulent, juicy inside. The restaurant serves up a warm, nostalgic vibe with its dark leather booths, period light fixtures and walls covered in black and white photos of celebrities enjoying the supper club experience in the 1950s and 60s.

Behind the Scenes

Joe Schreiter
Executive Chef, Joey Gerard's - Greendale

Joe Schreiter leads the kitchen at The Bartolotta Restaurants’ newest concept as Executive Chef of Joey Gerard’s in Greendale. Working with Corporate Chef Adam Siegel and the restaurant’s namesake, Joe Bartolotta, Schreiter created a supper club menu incorporating classic specialties and a bit of nostalgic flair.

Joe began his restaurant career as a dishwasher at age 15, and he worked his way through college as a line cook. Upon graduating from UW-Steven’s Point with a degree in philosophy, Joe moved to Seattle and spent more than five years there, working in three of the city’s restaurants. His love for the kitchen grew, and he focused his energy on developing his technique and learning all he could about sourcing the best products available.

When he moved back to Milwaukee in 2008, he joined The Bartolotta Restaurants as a line cook at Bacchus. After two years at Bacchus, he moved to Harbor House and spent another two years there, first as Sous Chef and then as Executive Sous Chef.

Joe helped open Joey Gerard’s in Greendale in August of 2012 and thoroughly enjoys the challenge and excitement that comes with introducing a new restaurant concept into the Bartolotta’s portfolio. Joe lives with his wife in Cudahy.

Andrew Ruiz
Executive Chef, Joey Gerard's - Mequon

No stranger to The Bartolotta Restaurants’ family, Ruiz returns to a casual dining kitchen in the role as Executive Chef of Joey Gerard’s – Mequon alongside General Manager, Peter Donahue. Creating thoughtful dishes was ingrained in Ruiz at an early age with nightly family meals and lively gatherings around fresh, well- prepared food. Having the opportunity to cook for his always-encouraging parents prepared him for restaurant work throughout high school. It was when Ruiz moved to Minnesota that he started developing a true culinary passion.

After working in several high-profile Minnesota restaurants, Ruiz put his training first and became employed at a gourmet grocery store called Surdyk’s. It was there that he learned about and fell in love with cheese – a passion he carries with him to this day. In 2001, a move to Milwaukee led him to Ristorante Bartolotta where he was Sous Chef training under Chef Juan Urbieta.  Ruiz’s path of success led him to Bacchus as Chef de Cuisine in 2004 and as Executive Chef of The Rumpus Room in 2011.

A California native, Ruiz credits his parents for instilling in him a passion for food with their constant encouragement and willingness to allow him to prepare meals at a young age. That passion stays with him to this day as he shares his perspective on cooking from the soul with every dish that comes out of his kitchen. Ruiz prefers a simplified approach to cooking, incorporating a few incredible ingredients that when innovatively combined, create a dish that will be loved.

As Executive Chef of Joey Gerard’s – Mequon, Ruiz enjoys creating a value-oriented menu incorporating fine-dining execution with a spin on casual supper club favorites.