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65 East Adams Street
Chicago, IL 60603
(312) 786-9911

lunch hours
daily: 11:00am–2:30pm
bar hours
daily: 11:00am–close

dinner hours
mon–thu: 4:30pm–10:00pm
fri–sat: 4:30pm–11:00pm
sun: 4:30pm–9:00pm

Highlighting Mediterranean cuisine with a strong focus on Italian ingredients and French technique, tesori serves lunch and dinner seven days a week in the heart of Chicago’s cultural district. Right off Michigan Avenue, with the Art Institute of Chicago and Millennium Park steps away, tesori brings the best of Chicago together – excellent food in an excellent setting. The global wine list emphasizes both quality and value, creative cocktails change seasonally; in season, enjoy al fresco seating on the terrace.

Andrew Deuel – Executive Chef, tesori

It is no surprise Andrew Deuel became a chef. As a child, his favorite toy – which came out on special days – was his miniature electric stove, one that was barely strong enough to fry an egg but lit a fire in the budding chef nonetheless. He began working in restaurant kitchens as a teenager, and after high school, enrolled at the New England Culinary Institute. After receiving his degree (1999), Deuel went to Italy and attended the Italian Culinary Institute for Foreigners, where he obtained his Masters in Italian Cuisine the following year. While in Italy, Deuel put his skills to the test, working as commis chef at Ristorante San Domenico, the Michelin Guide two-starred restaurant.

In May 2000, Deuel left San Domenico and returned to New York, accepting a position as commis chef at The New York Times four-starred Le Cirque 2000. After 18 months there, he spent some time cooking in Florida before returning to NYC to work as chef de partie at Osteria del Circo and as chef de tournant back at Le Cirque 2000. There, he was mentored by executive sous chef Paulo Dorigato, who instilled in him a strong work ethic, the drive to push himself creatively and to continue to learn. For the next three years, Deuel worked as a private chef, but he missed the excitement of the professional kitchen; in 2007, he became sous chef at The New York Times three-starred Rainbow Room, again working with Chef Dorigato. Two years later, Rainbow Room closed and Deuel accepted the executive chef position at Regional; in 2011, he accepted a position as sous chef at Armani Ristorante, working under and learning from the extremely talented Roberto Deiaco.

Wanting to return to the Midwest, where he lived as a child and has family roots, Deuel took the opportunity to open tesori, the culmination of his years of training. At tesori, expect to see his style shine – one that is based on excellent ingredients, texture and presentation. Deuel lives in the Lakeview neighborhood of Chicago, and when not working, likes to escape the city camping and fishing with his girlfriend.

photos courtesy of Anthony Tahlier