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Christopher Fennell

Christopher Fennell



Christopher Fennell grew up in the Western suburbs of Chicago and studied philosophy and English before enrolling in Kendall College to pursue his vocation as a chef. After graduating from Kendall, Chris served an internship at Ambria under Gabino Sotelino and worked a stint at the organic gourmet Milk & Honey Café, before settling at the W Hotel Lakeshore. As the W Hotel sous chef for Cornerstone Group, Chris had the opportunity to work under other prestigious chefs at sister restaurants 160 Blue and Michael Jordan’s Steakhouse. Chris then took a position as Executive Kitchen Chef for the family-­‐owned Inari Japanese Restaurant in Elmwood Park, which began his journey into the Japanese food realm, and ultimately led him to his current position as the Corporate Kitchen Chef for Kamehachi Japanese Restaurant & Sushi Bar. Chris enjoys the subtle combination of flavors in Japanese cuisine, and the interplay between sweet and salty. His Western approach to Japanese cuisine allows him to make unique ingredient choices that push the boundaries of the traditional Japanese cuisine.


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