trained, renowned chef, Dirk Flanigan, is excited to announce the launch of his enterprise, Il Coniglio. After many years of nurturing his passion, developing superior skills, and receiving countless accolades, it is time for Chef Dirk to plant the seed and feed a restaurant company of his own. His training, celebrated reviews, devoted fans along with his impressive internationally recognized awards will support this venture. Chicago celebrity Executive Chef Dirk Flanigan, for the past seven years has successfully developed the popular Michigan Avenue restaurants The Gage and Henri. Gage is a high-volume, large capacity gastro-tavern and Henri is a contemporary French establishment. Together, both restaurants generate annually $14 million of revenue. As Executive Chef, Dirk Flanigan possesses a devoted following and wealth of experience from high volume trend setting cuisine to French fine dining in the most unique culinary environments.
Chef Dirk began his career at the age of thirteen as a dishwasher to buy his first surfboard. Shortly thereafter, he was a Chef de Partie at the Ritz-Carlton of Naples, Florida, rocketing the young Dirk Flanigan into a love and passion for cooking that has brought accolades to Blue Water Grill, Blue Plate, Meritage Café and Wine Bar, Echo, Madam B, and La Tour, to name a few. He had the good fortune of working with greats as Carrie Nahabedian and David Burke. Chef Dirk’s creative and vehement approach to his craft has garnered prestigious notoriety both locally and nationally. His critically acclaimed menus have brought tremendous success and profit to The Gage and Henri.
Chef Dirk has shared his culinary talents with major charities such as Meals on Wheels, Special Olympics, Grant Park Conservancy, Illinois Coalition for Immigrants and Refugee Rights, Cerebral Palsy and The Bear Necessities Pediatric Cancer Foundation. Receiving both national and international notoriety through traveling abroad to London and Australia, cooking for politicians and VIP’s and creating dinners for celebrities such as platinum rock star and vineyard owner, Maynard James Keenan of Tool. As a presenter for Starchefs in NYC, Chef Dirk cooked the event’s closing dinner for 400 of his peers and received a standing ovation. Outstanding relationships with politicians, patrons, purveyors, press due to all of the above combined with hard work ethics and flair for innovative foods has made Chef Dirk Flanigan the success that he is today.
Chef Dirk’s style of cooking has created a buzz with his forward thinking approach to cuisine. His constant desire to expand his knowledge and hone his traditional and molecular avant-garde skills has led him to create innovative and acclaimed dishes. These include his saddle of elk and his chicken fried lobster dishes, which are exemplary of his trademark, “refined rusticity.” Chef Dirk’s history with local farmers and purveyors of over 20 years has allowed him to have a hands-on involvement in farm to table dining, all attributing to the characteristics of his acclaimed status.