Maldonado is one of Morelia´s newcomers, opening his first outlet in 2014 focusing on an organic menu
La Sirena Clandestina / El Che Bar
Any great restaurant concept shouldn’t just stick to the script, according to Chef John Manion. “You have to let it unfold organically.” That’s...MORE.
Spiaggia/Terzo Piano/Bar Toma/River Roast
Most often recognized as one of the Champions on season two of Bravo’s “Top Chef Masters,” Chef Tony Mantuano is also internationally regarded...MORE.
Chef Hector Marcial’s culinary fascination began at a very young age, when he began working with his mother in Mexico City, learning... MORE
Pork & Mindy's
It’s true, Jeff Mauro fell for the arts even before he fell for cooking. Immersing himself in the performing arts at an early age, the Illinois native...MORE.
A native of Saigon, Vietnam and raised in the northwest suburbs of Chicago, McCaskey discovered his passion for cooking at an early age. As a youngster,...MORE.
Burger Bar Chicago
John has been in the restaurant industry for 30 years with a resume consisting of Vice President and Chef d’ Cuisine for Levy Restaurants...MORE.
Whether it is the memories of the penny candy counter at her childhood five & dime, or perhaps the overall “magic”...MORE.
Cooper’s Hawk Winery and Restaurants
TThe culinary fire of Matt McMillin has been burning since he was 4 years old. Today, McMillin, 44, has fostered that fire into a career... MORE
Danny started his culinary education at the age of 15 and went on to graduate from the New England Culinary Institute in Vermont. His time... MORE
Originally from Long Beach, California, Ross started out his restaurant career by working simultaneously in two kitchens for the well-known... MORE
Billy Sunday / Yusho / A10
Owner of Yusho Restaurant, Billy Sunday and A10 Hyde Park, Chef Matthias honed his career for 14 years as Executive Chef and Director... MORE
Rebar at Trump International Hotel & Tower
Lloyd joined the Trump culinary team in May 2015 as Chef from the Ritz Carlton Hotel Company for over fourteen years. He has been... MORE
Rural Society at Loews Chicago Hotel
Longtime Garces Group chef Cory Morris has been appointed to Chef de Cuisine for Rural Society in the new Loews Chicago Hotel... MORE
Big Ed's BBQ
I live in Waukegan with my wife Kim and I have three children Jasmine, Eddie, Isiah and a grandson DJ. The business is owned and operated...MORE.
Howells & Hood
Brett Neubauer boasts more than 14 years of culinary experience, which he brings to Howells & Hood on Chicago’s Magnificent Mile. As...MORE.
Martial Noguier brings more than 30 years of refined and critically acclaimed culinary experience. Originally hailing from Paris, France, Chef... MORE
Executive Chef, Bon Appétit
Bon Appétit's Executive Chef, Mary Nolan, is a graduate of The Institute of Culinary Education and has cooked in restaurant kitchens... MORE
Cité Elegant Dining at The Top of Lake Point Tower
For over 30 years award-winning Executive Chef, Oscar Ornelas has been creating an extraordinary dining experience for over half a million... MORE
Executive Chef Evan Packer joined Bottlefork in August 2015, helming the culinary program alongside Rockit Ranch Productions Partner and... MORE
Gaylord Fine Indian Cuisine
Chef Trinidad Paez is the Executive Chef for Gaylord Fine Indian Cuisine in Chicago. Chef Paez has grown up in the Indian restaurant... MORE
Autre Monde Café & Spirits
Chef Dan Pancake quite literally lives farm to table as a chef with not only a restaurant that represents his deep culinary background...MORE.
Balena / Swift & Sons
Take everything that connotes Midwestern charm: effusive goodwill, love of community, and a killer work ethic, and you will find its... MORE
A native of the Queens borough in New York City, Jason Paskewitz’s culinary career began at his uncle’s seafood restaurant on...MORE.
Spoke & Steele
Born and raised among the mountains, lakes and wildlife of Utah, Tyson Peterson realized his passion for cooking while growing up alongside...MORE.
Chef Sean Pharr, age 34, was born and raised in New London, Wisconsin. Pharr started his career at the age of 16, working as a line cook...MORE.
Andrew Pingul, executive pastry chef at Cantina de la Granja, brings over five years of innovative pastry experience to the modern Mexican ...MORE.
Executive Chef Ryan Pitts, RL Restaurant, believes the secret to great food is the combination of great ingredients, sound technique and...MORE.
A native of Oak Brook, Ill., Chef Ajay Popli has worked at Arami since June of 2013. He started as a line cook, was promoted...MORE.
Tony Priolo grew up as a young boy cooking with his Sicilian grandmother in her Chicago kitchen, where he was taught the... MORE