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Michael Taus
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Michael Taus

Taus Authentic


    

Acclaimed chef Michael Taus is a graduate of the Culinary Institute of America in Hyde Park, New York who began his career working in the kitchens of Chef Pierre Pollin’s Le Titi de Paris, Chef Joachim Splichal’s Patina and Chef Charlie Trotter’s eponymous restaurant. A Chicagoland area native, Michael Taus has always felt most at home in the kitchen, even as a child, watching his Italian grandmother, a progressive-thinking cook and baker who nurtured the youngster’s kitchen curiosity. Along with his grandmother, Michael’s father also held a love of all things foodrelated. It was growing up in this cooking culture that continues to be the driving force behind Taus’s love of the kitchen and is the crux of his newest concept, Taus Authentic.

Taus was fortunate to attend a high school with a considerable culinary program as well as an onsite student-run restaurant, a formative experience that he now passes along to younger generations through extensive mentorship. After completing his schooling and dozens of stages, Taus landed at Charlie Trotter’s and its perfectionist kitchen of just eight cooks, where he gained tremendous knowledge and experience as well as the close mentorship of Chef Trotter.

Wishing to fulfill his dream of having his own restaurant, at just 25 years old, Taus opened Zealous (Elmhurst, Il, 1993), which quickly garnered a “Best New Restaurant” nod from Chicago magazine. In 2000, Taus moved Zealous downtown, and over the next 13 years enjoyed consumer and critical acclaim (Chicago Tribune 3 ½ stars, Chicago Sun Times 3 ½ stars, “Best New Wine List” Wine Spectator and the prestigious four diamond rating from AAA). Having closed Zealous on New Year’s Eve 2012, Taus spent the next two years consulting for a variety of restaurant openings and traveling with his wife, Annette.

In February 2015, Taus opened Taus Authentic, a casual dining spot in Wicker Park featuring contemporary American dishes with global flavors inspired by his Italian-Czech heritage, and global travels. Taus Authentic also serves craft cocktails, 16 beers on tap, 18 beers in bottles, plus over 100 wines by the glass and bottle. A warm and comfortable space, the restaurant is designed in a “rustic meets modern” style, with reclaimed wood, modern lighting, a 37 foot quartzite-top bar, two fireplaces and an intimate lounge.

In it’s first year, Taus Authentic, has received numerous accolades including Chicago Tribune a 2015 Best New Restaurant Top 50 Restaurants in Chicago, and 3 stars, Thrillist Chicago a 2015 Best New Restaurant, Time Out Chicago The 100 Best Dishes and Drinks in Chicago 2015 CS Magazine The 50 Finest Restaurants, Harpers Bazaar Chiceats: The Best Spots to Indulge in Fried Chicken to name a few.

Over the years, Taus has raised substantial funds for the Beard Foundation, the CIA Scholarship Fund, the March of Dimes and Share Our Strength. Taus currently serves as the Vice President of The Trotter Project heading up their programming initiatives which center around the culinary arts, service, education and excellence. He and his wife Annette live in the River North neighborhood of Chicago .

 

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