Arizona born but Texas bred; Marc Wuenschel grew up and began his culinary career in Texas. Marc has been in the Chicago market for the past 12 years and was formerly the COO of Restaurants America before becoming Chef/Owner of Hutch American Bistro.
While with Restaurants of America (brands included Bar Louie, Grillroom, Primebar, Park Tavern to list a few) where he was formerly VP of Culinary Operations responsible for planning and designing prospective concepts, “people training”, and opening preparation of new restaurants.
Marc Wuenschel has over 25 years of culinary experience, having held top chef positions with Hard Rock Café’s, Planet Hollywood and the House of Blues. He also has corporate experience with ESPN Zone and Fox Sports Grill.
In 2013 Marc Developed and Opened Hutch American Bistro:
Hutch was conceived based on two ideas; people want to be comfortable where they eat and what they eat and drink has to be cravable. Hutch represents just that, a warm and inviting place to truly enjoy yourself and food that is approachable, and most importantly delicious.
Anchoring the warm, intimate space is a bar backed with elegant wood shelves, a nod to the restaurant's rustic, furniture-inspired name. Twinkling, wheel-shaped chandeliers shower light onto tables clustered across vintage tile and gleaming hardwood floors. Inviting golden-yellow walls dominate the interior, while flowerbeds surround a sidewalk patio.
Our recipes are based on America's classics. With our bone-in ribeye and pork chop you will be impressed by both the size and especially the flavor that can only come from cuts of meat aged for 28 days and cooked to perfection with the bone left on.