2000 W. Roscoe
Chicago, Illinois 60618
Under the direction of Chef Kevin Church, our kitchen prepares most everything from scratch and delivers approachable fare that is seasonally considered, using great ingredients that are locally sourced when available. In house, freshly baked pastries compliment our amazing coffee. Creative yet unpretentious menu items for dinner and beyond. Regardless of what you eat, one thing is certain…it’s all delicious.
Kevin Church, Executive Chef
On Chef Church…
We are excited to introduce Chef Kevin Church as the Executive Chef here at Commonwealth. Chef Church earned his chops as Chef de Cuisine at Owen & Engine, 2011, 2012 and 2013 recipient of the prestigious Michelin Bib Gourmand. Chef Church and his team are dedicated to applying his signature brand of gourmet entrees using locally sourced products where available to bring fresh and delectable meals to your table.
Chef Church received his degree in the Culinary Arts from the prestigious Johnson & Wales University in Providence, Rhode Island. After graduating with a degree in the Culinary Arts, Chef Church worked at local favorite The Up River Cafe, and developed recipes, dietary guidelines and a cookbook for the Duke Diet and Fitness Center. He then accepted a position as Sous-Chef at the well-known eatery Mockingbird Restaurant in Virginia. Eventually he said goodbye to the Old Dominion, and ventured here to Chicago, to earn his chops in the hottest restaurant scene in the United States.
In his own words…
I attended Johnson & Wales University, Providence RI campus, and graduated cum laude AS Culinary Arts, BS Culinary Nutrition. My years as a culinary student exposed me to a wide variety of healthful ingredients and techniques which now form the basis of my culinary regime. My mission, from my days as a student to my current position as Executive Chef at Commonwealth, is to master fundamental culinary techniques in order to produce consistantly savory and delicious meals.
Whether as a student in culinary school, or as Chef de Cuisine at a Bib Gourmand rated restaurant, I have been drawn toward the local, sustainable food movement. Living on the East Coast I learned the subtleties of proper preparation of seafood early in my career. I worked for a fish market on the Connecticut coast, then for Boston’s Legal Seafood, and finally Up River Cafe in Westerly, RI. Upon graduation, I moved to Virginia’s Shenandoah Valley, a thriving epicenter of sustainable agriculture. At Mockingbird, a quaint local bistro, I featured local farmers and purveyors on a soulful southern menu. I moved to Chicago to draw inspiration from the rich food culture of the City of Big Shoulders, and to test my skills in what has become the hottest and most dynamic restaurant scene in the United States. I took a position at the working class British pub Owen & Engine. I worked my way through the ranks, mastering the techniques of charcuterie, baking, and preserves to become Chef de Cuisine, earning three Michelin Bib Gourmand ratings along the way.
I am tremendously excited about the opportunity to be Head Chef at Commonwealth. When I saw that Commonwealth was going to be opened on my block I knew I had to be a part of it. I was enamored with the concept from the get go: Commonwealth- a restaurant vested in its community and dedicated to providing a satisfying and affordable meal in a welcoming environment. Being able to bring people together over a savory meal is my mission as a Head Chef, and I look forward to fulfilling that mission here at Commonwealth.