Corporate chef, Frank Valdez, knew he wanted to become a chef from an early age. A Chicago native, Valdez decided to enroll at the Cooking and Hospitality Institute of America at the age of 22 and forgo a degree in finance. Following culinary school, Frank was part of the opening team at Café des Architectes, which he credits for confirming his desire to become a chef. Frank continued on become the chef de cuisine at Mexique under the guidance of chef Carlos Gaytan, during which time was awarded two Bib Gourmands (2011 and 2012) and a Michelin Star in 2013 and 2014. Chef Frank Valdez is proud to say that he still has the same enthusiasm as the first day he set foot in a professional kitchen. Frank is inspired by his surroundings and fresh, seasonal ingredients, “Something guests can expect every time they dine at Pearl Tavern,” he says. Valdez’s current menu emphasizes seasonality, big bold flavors, and creativity not currently found in many Loop establishments.