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Andrew Deuel

Andrew Deuel


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 Paolo 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, Deuel took the opportunity to open tesori in the fall of 2012 where he served as executive chef.

After three successful years at tesori, Deuel once again reunited with his mentor, Paolo Dorigato as the executive chef at Dolce Italian Chicago. With an effortless elegance reminiscent of Fellini’s Rome of the 1960s, Dolce Italian presents a charming and elevated dining experience. At Dolce Italian, chef Deuel presents a fresh take on Italian classics with an assortment of antipasti, housemade pastas, Neapolitan pizzas, and traditional dishes like Roasted Branzino and the restaurant’s signature Veal Milanese

Deuel lives in the Logan Square neighborhood of Chicago, and when not working, likes to escape the city camping and fishing with his wife.



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