BALSAN – Jason McLeod

BALSAN – Jason McLeod

Jason McLeod (Balsan at the Elysian) Executive Chef Jason McLeod leads the culinary vision of Elysian’s two locations, Balsan and Ria, offering an expertise honed in some of the most celebrated restaurants, hotels, resorts, and spas. Prior to Elysian, McLeod…

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BOKA – Carl Shelton & Giuseppe Tentori

BOKA – Carl Shelton & Giuseppe Tentori

CARL SHELTON, (Boka) CHEF DE CUISINE, BOKA RESTAURANT Lending a hand on an animal farm near St. Charles, Missouri, Carl Shelton grew up understanding the bond forged between farmer and buyer. Now, Shelton, the sous chef at BOKA RESTAURANT for…

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CAFE MATOU – Charlie Socher

CAFE MATOU – Charlie Socher

Chef Charlie Socher (Café Matou) Since 1997, Chef Charlie Socher’s Café Matou has offered a unique combination of French classical method and country French tradition. The menu changes daily to reflect the style of bistros in France and to make…

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EVE – Troy Graves

EVE – Troy Graves

Troy Graves (Eve) A son of the American Midwest and veteran of the first Gulf War, Chef Troy Graves learned to take pride in doing a job with efficiency, exactness and most importantly pride. Under the tutelage of Kent Buell,…

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LONGMAN & EAGLE – Jared Wentworth

LONGMAN & EAGLE – Jared Wentworth

Jared Wentworth (Longman & Eagle) To Longman & Eagle, Executive Chef Jared Wentworth brings over twelve years of experience preparing globally conscious and inspired cuisine. Along with colleague Scott Staples, Chef Wentworth began his ascent by opening Seattle’s first Gastro…

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LULA – Jason Hammel

LULA – Jason Hammel

Jason Hammel (Lula Café) One of those accidental miracles that make life interesting. Lula should never have been. A chance encounter between an aspiring writer and a cook at a cafe led to a do-it-yourself culinary adventure that eventually led…

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ONE SIXTYBLUE – Michael McDonald

ONE SIXTYBLUE – Michael McDonald

Michael McDonald (one sixtyblue) Studying French cuisine under Chef Jean Joho at Everest, Chef Michael McDonald went on to serve as executive chef at the Shore Club Hotel in Miami Beach, then later gained appreciation for Asian techniques and ingredients…

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OTOM – Thomas Bowman

OTOM – Thomas Bowman

Thomas Bowman (Otom) Proficient in both savory and sweet aspects of the kitchen, Chef Thomas Bowman is known for his meticulous attention to detail in the preparation of exceptional dishes. He began his professional cooking career in Oklahoma City at…

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PICCOLO SOGNO – Tony Priolo and Miguel Solorio

PICCOLO SOGNO – Tony Priolo and Miguel Solorio

          Website – Facebook – Twitter Tony Priolo and Miguel Solorio (PICCOLO SOGNO) Tony Priolo has known since childhood that he wanted to be a chef. His style of simply prepared Italian food caught the attention of Chicago restaurant critics…

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THE PURPLE PIG – Jimmy Bannos Jr.

THE PURPLE PIG – Jimmy Bannos Jr.

Jimmy Bannos, Jr. (The Purple Pig) Jimmy brings with him his love for Italian food as the chef and partner of The Purple Pig, offering cheese, swine and wine at 500 North Michigan Avenue in Chicago. A fourth generation restaurateur,…

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PROVINCE – Randy Zweiban

PROVINCE – Randy Zweiban

Website – Facebook – Twitter 161 N. Jefferson Street • Chicago, IL 60640 312-669-9900 Hours: Monday-Thursday 11:30am to 10:30 pm Friday 11:30am to 11:30 pm Saturday 5pm to 11:30pm Randy Zweiban (PROVINCE) Executive Chef/Owner of Province, Randy Zweiban, who first brought…

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SOCCA/REDD HERRING – Roger Herring

SOCCA/REDD HERRING – Roger Herring

Roger Herring (Socca) – (Redd Herring) Roger Herring, a Chicago native and graduate of The Culinary Institute, opened his first restaurant Socca in Lakeview in 2004. Roger has wide-ranging experience in the culinary world, including catering for touring music groups…

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