ZED451 – Curtis Hawk – (* 2012 Golden Rasher Award Winner) : Baconfest Chicago

ZED451 – Curtis Hawk – (* 2012 Golden Rasher Award Winner)

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739 N. Clark St. • Chicago, IL 60610
312-266-6691

HOURS:
4:30 – 10 p.m. Sunday-Thursday
4:30 – 11 p.m. Friday-Saturday
10 a.m. – 2 p.m. (brunch) Saturday and Sunday

Bar open until 1 a.m. Sunday-Thursday, 2 a.m. Friday-Saturday; rooftop lounge hours (weather permitting): 4:30-11 p.m. Monday-Thursday, 4:30 p.m.-midnight Friday, 11 a.m.-midnight Saturday, 11 a.m.-11 p.m. Sunday

About ZED 451

ZED451 is an upscale, modern grill set in a stylish 18,000-square foot space in the heart of River North. The restaurant offers contemporary upscale dining for a fixed price. Dining guests indulge in an unlimited sampling of fire grilled steaks, ribs, poultry, wild game and seafood, all served table side by ZED451′s team of chefs. The experience begins by visiting the seasonal Harvest Tables, featuring a bounty of house made soups, artisan cheeses, meats, breads, and over eighteen inspired salads. Brunch is served on Saturdays and Sundays. The lavish rooftop deck and lounge is open seasonally. An urban chic lounge, located adjacent to the dining room, features ZED451′s “Cravings” menu, complete with delicious a la carte options and large list of “Liquid Market” libations.

Curtis Hawk
Executive Chef, ZED451

“Chef Curtis Hawk, a native of Muncie, Indiana, was influenced by his grandparents at an early age as he watched them cook and pickle produce sourced from their own garden. His first job in the restaurant industry was at the age of 21, where he served as line cook at Caragiulos, an Italian restaurant in Sarasota, Florida. From there, Hawk enrolled in culinary school at Le Cordon Bleu’s Orlando campus. Upon graduating in 2006, Hawk worked in the kitchen at Timpano Italian Chophouse (Orlando and Tampa locations). Over the course of six years, he worked his way up from lead line cook, to banquet chef, to Sous Chef and then became the executive chef of the restaurant’s Fort Lauderdale property. In July of 2012, Hawk moved back to the Midwest and accepted the position of executive chef at ZED451 in Chicago. He says it’s “a dream to be working in a big culinary town” and that the experience affords him the “opportunity to get creative and explore interesting flavors, ingredients and world cuisine.”