1009 North Rush Street, 2nd Floor,
Chicago, Illinois 60611
Mon – Wed: 11:30 am – 12:00 am
Thu – Sat: 11:30 am – 2:00 am
Sun: 11:30 am – 12:00 am
Jellyfish, an intimate pan-Asian restaurant and lounge, is the counterpoint for guests looking for a special and at times exclusive downtown dining and drinking experience.
A partnership between industry veterans Joseph De Vito and Josh Carl, Jellyfish opened in Chicago’s Gold Coast neighborhood September 2012. Striving to provide a new dining and lounge concept to the vibrant neighborhood, the restaurant features an extensive Pan-Asian menu created by Chef Jason Im and Sushi Chef Puje Dorlig. Heading up the front of the house will be General Manager Alain Uy and the beverage program will be led by Daniel Finnigan and will represent the exotic vibe of the restaurant. Nestled on the second floor, above high-end retailers Ted Baker London and SCOOP NYC, Jellyfish will be an oasis to locals and visitors alike. Design elements will emphasize the global feel of the food and drink while maintaining the comfort and spirit of Chicago. Located at 1009 N. Rush Street, the 95-seat dining room and atrium will be open seven days a week – For more information, please visit www.jellyfishchicago.com.
Executive Chef – Jason Im
The Im family moved from Seoul, South Korea to Chicago with their young son Jason in 1986. While studying Art at Columbia college, Jason realized his calling was for a different type of art, so he enrolled at the Cooking & Hospitality Institute of Chicago. Chef Jason’s rich culinary background includes Bar Charlie (Charlie Trotter’s Japanese restaurant in Las Vegas), Japonais & San Francisco’s Campton Place Restaurant & Hotels. Chef Jason was also strongly influenced by his father’s strong opinions about good food and eating healthy. This clearly translates in his passion for using ingredients at the height of their season and working closely with local purveyors and farmers. His style takes the Korean flavors he was immersed in since childhood, coupled with classic French cooking techniques and experiences in Japanese cuisine to create a unique dining experience.
As the Executive Chef at Jellyfish, some of Jason’s goals includes making beautiful and delicious food that the guests want to keep coming back to. The menu will reflect his unique interpretation of classic Asian cuisine.