451 N Elizabeth • Chicago, IL 60642
Catering in Chicago can be organic and locally sourced. Let us help provide all of your catering in Chicago. We are the most affordable organic catering in Chicago. We not only provide catering in Chicago but to the surrounding suburbs and states. We provide organic catering to Lincoln Park, Old Town, Downtown, Lakeview, North Shore, Evanston, Barrington Hills, Kenilworth, Glencoe, Winnetka, Highland Park, Willmette, Lake Forest, Lake Bluff, Hinsdale, Skokie, Lake Zurich, Suagatuck, Holland and Lake Geneva. Looking for corporate lunch catering in Chicago or do you need to plan a Green Wedding– Call our catering sales office today 312-224-8277!
Chef Steven Hubbell
Steven Hubbell takes playing with food seriously. He is an award-winning chef with over a decade of experience in regional American, Indian and French cuisine. While firmly grounded in classical theory and simple ingredients, he specializes in modern technique and creative applications. Steven is committed to working with local farms to provide his guests with a memorable culinary experience that celebrates the agriculture and heritage of the Midwest region.
For over 13 years, chef Steven Hubbell has been creating memorable meals for serious foodies. With a passion for regional food he crafts market-driven cuisine garnered through experience working in some of the Midwest’s top restaurants.
Hubbell’s success can be traced to his modest roots in Detroit where after graduating from Schoolcraft College, he spent the next three years working under Chef Randy Emert at the Golden Mushroom. After an apprenticeship with the U.S. Culinary team, Steven went to work under Chef Colin Brown at the Townsend Hotel, a four star boutique hotel in Birmingham, MI. Following the Townsend, he went on to Cuisine restaurant to study pastries under Chef Paul Grosz and subsequently moved to the Holly Hotel as executive pastry chef where he was shortly promoted to executive chef.
Two years later Hubbell was approached by Vinyl Cincinnati to lead the kitchen at the modern American restaurant, where he received much attention for his market-driven American food. In 2006 Hubbell was invited by Yajan Upadhyaya to run the kitchen at his critically acclaimed, modern Indian restaurant, Cumin. At Cumin Steven was able to augment his American cuisine with traditional Indian flavors and techniques.
In 2007, Steven moved to Chicago to consult in the opening of Veerasway. He remained on as executive chef and the restaurant was recognized as one of the best new restaurants in Chicago by Chicago Magazine.
In 2011 Steven was offered the executive chef position at Pure Kitchen were he has been able to bring his unique perspective on locally sourced product to the Chicago catering scene.
Steven continues to make his home in Chicago where he and his wife Janalyn, a graphic designer and artist, enjoy finding inspiration in the eclectic music and culinary scene and in running as a pack with their two dogs Rhino and Lola Diablo.