Dennis Bernard’s attention to detail, love of Southern and Mexican cuisine, and affable demeanor make him perfectly suited for his role as chef de cuisine of Dove’s Luncheonette.
Bernard’s first job out of culinary school was as chef of a small café in the sleepy town of Lake Worth, Florida. Seeking additional challenges, and more excitement, Bernard accepted a position as chef de cuisine of a country club in the Hamptons. In 2004, he jumped at the opportunity to further hone is craft at Vie in Western Springs, Illinois under Chef Paul Virant’s tutelage. It was there he was first introduced to the farm to table movement and began forming relationships with local purveyors. With Virant’s endorsement, Bernard next took a position on Blackbird’s line under Executive Chef Paul Kahan, where he was promoted to sous chef in 2006. This experience proved pivotal, as it cemented his appreciation for beautiful farm fresh ingredients and formed his understanding of dish development.
In 2008, Bernard was hand-selected for the opening team of The Publican, where he birthed the legendary Publican brunch program, as well as oversaw the charcuterie program. Bernard left The Publican in 2010 to be near family in Florida, but couldn’t stay away from One Off Hospitality for long, and returned in 2014 to conceptualize Dove’s Luncheonette. During the project’s development Bernard bided his time at Big Star, experimenting with Mexican cuisine and becoming acquainted with the characters of Wicker Park. As Dove’s Luncheonette’s Chef de Cuisine, Dennis Bernard delivers Mexican-inspired Soul food with the spirit of genuine hospitality.