Brett Neubauer boasts more than 14 years of culinary experience, which he brings to Howells & Hood on Chicago’s Magnificent Mile. As executive chef of the modern-American restaurant that is home to Chicago’s largest craft beer selection with 360 draft taps, Neubauer incorporates a culinary philosophy of upgrading classic American dishes with contemporary twists. “I find that food has the most flavor when you start out with just a few really great ingredients,” Neubauer says. “My goal is to showcase the beauty of simplicity in the food we offer at the restaurant.”
A Chicago native, Neubauer began cooking for his family at a young age, which made him decide becoming a chef was in his future. While attending Kendall College in his hometown, Neubauer secured an internship at Chef Shawn McClain’s Spring restaurant, which was nominated for a James Beard Award for “Best New Restaurant” in 2001 while he was there. Upon graduating in 2002, he began his professional career with positions at Bin 36 and Prairie Grass Café. In 2009, he was introduced to Chef Scott Walton at Markethouse, and the duo shared the same outlook on culinary and management styles and ultimately teamed up in opening Howells & Hood in March 2013. Neubauer joined the Bottleneck Management culinary team as executive sous chef and assumed the executive chef role in late 2014.
Outside of work, Neubauer spends time with his wife, Lindsay, and two children Zoey and Evan. He resides in the Northwest Chicago suburb of Vernon Hills, IL, and enjoys golfing and watching sports.