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Hans Aeschbacher
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Hans aeschbacher

III Forks prime steakhouse


    

 

Hans Aeschbacher's father, also a restaurant professional, led him to where he is today. At the age of 11, Hans was mentored by his father, then Executive Chef of Lawry's the Prime Rib in Chicago. He was introduced to knife skills, creating sauces and managing industrial kitchens. He then apprenticed in Switzerland at the Hotel Barren, finding inspiration from London chef, Anton Mosimann. Hans' ACF apprenticeship was with Chef and James Beard winner, John Coletta. His career continued by gaining experience from other outstanding Chefs, such as David Burke, Scott Ubert and Jason Handelman. Aeschbacher opened the Sheraton Hotel, worked at the Double Tree's Park Avenue Cafe and Mrs. Park's tavern, reopened Trader Vic's and opened Chicago Cut. There, his steakhouse cuisine was received with high praise. He assisted in the opening of The Local and worked to save The Chicago Tower Club, the oldest private club in Chicago.

Executive Chef Hans Aeschbacher offers his guests a superb dining experience utilizing the finest ingredients. III Forks Prime Steakhouse proudly serves Certified Angus Beef Prime 42 Day Age cuts, USDA prime steaks, Durham Ranch Wagyu by the Strube Family, incredibly fresh seafood and local favorites. A walk-in, glass wine cellar stores global wines while cocktails are crafted with care. The simply stunning dining room and rooftop lounge sit among serene park views and an urban skyline. 


 

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