Raised in St. Louis, Chef Fink began experimenting with classic dishes at a very early age—both of his parents worked, often leaving him to cook for his brother and sister. His love of the craft grew, and his fondness for new creations intensified. So, at the tender age of 15, Fink began working at his Uncle’s steakhouse, where he was captivated by the action on the line.
His skills and culinary knowledge expanded, earning him a scholarship to Le Cordon Bleu. After graduating, Fink made his move to the Windy City and stepped into the kitchen at Chicago’s iconic Walnut Room, where he mastered their legendary menu of American and French fare. He then sharpened his knives at North-side, farm-to-table upstart Acre, using a wide variety of locally sourced and seasonal ingredients to create modern-rustic dishes that delighted his guests.
Now, as Executive Chef at Packing House in the West Loop, Fink has let his imagination run wild on a short leash. He’s refining and redefining French and American comfort foods, putting his own spin on them and wowing diners. From his unique House-Smoked Ribs and singular Southern Fried Chicken, to his spicy Shrimp Dip and Mahi Mahi Tacos, Chef Fink is never afraid to innovate the classics.