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Chicago Gourmet - bio: Rah Shabazz
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Rah Shabazz


Executive Chef Rah Shabazz joined C-House, a contemporary American restaurant located at MileNorth, A Chicago Hotel, in May 2012 as sous chef, where he worked closely with the former Executive Chef Nicole Pederson, before taking the helm in July 2012.  

Their collaborative efforts resulted in dishes such as the Alaskan Halibut, and now Chef Shabazz has put his own twist on the menu with items which highlight his love for Latin, Asian and French cuisine, simple ingredients and intense flavors.   A couple new dishes include the tender-grilled Spanish octopus with chorizo, fingerling potatoes and chicharrones or the chicken liver and velvety foie gras mousse served with apricot cherry jam, cornichons and toasted brioche.  
Inspired by his mother, a professional chef who loved to host big family dinners, Chef Shabazz started cooking at nine-years-old and creates each dish with friends and family in mind.    
He graduated from the Art Institute of Philadelphia with a degree in culinary arts, and began his career as a line cook at Washington Square restaurant in Philadelphia.  He worked his way up to pastry chef and, next, Chef Shabazz worked alongside the team at Alma de Cuba, where he quickly became a Sous Chef and developed his passion for Cuban cuisine, which is evident in his most popular dishes today.  His next career move brought him to Adsum, also located in Philadelphia, where he honed his pastry skills and redesigned the entire dessert menu.  Prior to his departure for Chicago, Chef Shabazz was most recently a Sous Chef for The Dandelion, a gastropub from restaurateur Stephen Starr.


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