Jim Heflin attended the University of Illinois at Champagne/Urbana as well as the Cooking and Hospitality Institute of Chicago. Since then, he has worked in the Chicago area culinary scene for the last 15+ years. Gaining his chops at numerous smaller privately owned restaurants such as Emilio’s Tapas, Praga and Luigi’s House, he quickly transitioned into multi unit/concept companies. Beginning as a single unit chef for Restaurants-America, Jim quickly moved up to both Regional Chef and Corporate Chef titles, eventually overseeing the culinary operations of 45+ restaurants of differing concepts. As the Corporate Chef for Bar Louie, he directly worked with all 36 corporate locations and oversaw a team of 8 Regional Chefs. During this time, Jim also consulted for several companies, including Harrah’s Casino in Joliet. After obtaining the VP of Culinary title for Restaurants-America, Jim amicably departed to pursue the exciting opportunities for growth and enhancement that were presented with the Big Onion Tavern Group. Over the last year and half, Jim has elevated Big Onion’s food program and shown that our locations are not only a great place to grab a drink, but also a fantastic place to enjoy some creatively prepared and delicious meals.