SURG On The Water
102 North Water Street, Oak Creek, WI 53202
SURG on the Water is set in the beautiful Historic Third Ward, complete with a spacious patio overlooking the Milwaukee River. This new open concept banquet space allows guests to fully customize their event by offering a wide variety of seating arrangements and menu stylings for up to 250 attendees. Smaller parties can enjoy cocktail hours and intimate presentations in SURG on the Water’s bar/lounge area.
102 North Water Street, Oak Creek, WI 53202Get Directions
Events Catered Anniversaries
On-Site FacilitiesInside Capacity 250
Outside Capacity 250
We additionally offer an extensive variety of catering options at each of our locations.
Carnevor • Distil • Mikey's • Homs • Umami Moto
Other Catering Services Bar & Beverage Service
Executive Pastry Chef Kurt Fogle
Fogle began his culinary career at the early age of 15, taking a job at O&H Danish Bakery in Racine, WI. Famous for their Kringle, O&H planted the seeds of inspiration that eventually led Fogle to enroll in Chicago’s French Pastry School in 2006. Fogle began his apprenticeship with Chef Jacquy Pfeiffer, founder and co-owner of the French Pastry School and recipient of multiple awards and recognitions, including Jean Banchet’s “Celebrity Pastry Chef of the Year” in 2005. His 18 month apprenticeship with Pfeiffer took him to France, where Fogle sought local knowledge and experience in cities including Strasbourg, Lyon, and Rennes. Assisting Pfeiffer in his quest in attaining the prestigious title of “Meilleur Ouvrier de France” (Best Craftsman of France), Fogle displayed his tremendous dedication to the art of pastry.
As his apprenticeship came to a close in October 2007, Fogle decided to return to his roots in Wisconsin to help enhance Milwaukee’s food scene. Taking a position alongside Chef Robert Ash at the Intercontinental Hotel’s Kil@wat, Fogle continued to develop his abilities as head pastry chef. After two-plus years spent with the Marcus group, Fogle worked at the Pfister Hotel until October 2010, after accepting a position with SURG Restaurant Group. Working as pastry chef for several SURG venues including Carnevor, Umami Moto, and newly-opened Distil, Fogle hopes to lend a hand in building a gastronomic bridge between Milwaukee and Chicago.