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Marcos Ascencio

Marcos Ascencio

Bar lupo


    

Chef Marcos is the driving force behind Bar Lupo’s punk rock Italian fare.  A free-ranging mix of classic regional Italian and Taylor Street red sauce cuisines, each dish balances soul and technique for delicious results.

 

Marcos grew up in Chicago, attending John F. Kennedy high school, UIC and the Cooking and Hospitality Institute of Chicago.  He began his culinary career with Chef Sandro Gamba at NoMi. During his eight years there, he worked every station and department, eventually rising to Chef de Cuisine of the Park Hyatt under Christophe David.  Over Marcos’ tenure, NoMi received 3 ½ stars from the Chicago Tribune and multiple international awards.  The legendary kitchen provided a training ground for some of Chicago’s finest chefs: Andrew Zimmerman, Matt Kirkley, Danny Grant, Christian Ragano and Mark Helyer.  

 

After NoMi, Marcos joined the Chicago Public Schools system as a culinary instructor at Benito Juarez high school, mentoring the next generation of cooks and chefs.  While there, he worked closely with the CCAP (Careers Through Culinary Arts) program, which prepares 3000 Chicago students each year for culinary careers. He helped several students obtain full-ride scholarships to culinary schools, and has devoted years to mentoring and training more. Marcos returned to the restaurant world at Guildhall in Glencoe, where he built a team to deliver consistent, delicious food to the neighborhood. He left Guildhall in August to join Bar Lupo.   

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