A Chicago-area native, Chef Craig Couper’s love for the culinary world began at a young age and at just 11-years-old, he was already religiously reading the Chicago Tribune food section and restaurant reviews and anxiously awaiting the new issues of Bon Appetit and Gourmet each month. After graduating high school, he attended the Culinary Institute of America in Hyde Park, New York and held positions at the University Club of Rockford, The Haymaker in Poughkeepsie, NY and Capital Grille in Chicago and Lombard before joining the team at Michael Jordan’s Steak House in 2011 as Executive Sous Chef. In that position, Chef Couper worked collaboratively with the culinary team on menu creation, seasonal specials and operations for the restaurant, as well as Michael Jordan’s Bar, in-room dining at the InterContinental Chicago and ENO Wine Room.
In 2014, Chef Couper was appointed Executive Chef of Michael Jordan’s Steak House where he oversees the kitchen, development of new dishes, staff training and overall operations for the famed Michigan Avenue steakhouse. “At Michael Jordan’s Steakhouse, we feel its our job to ensure that our center of the plate proteins are of the highest quality, are cut to the highest specifications and are consistently cooked correctly,” explains Chef Couper. In his spare time, Chef Couper enjoys spending time with young children Madeline and Logan.