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Aaron Thebault discovered his passion for traditional home cooking techniques through his close-knit family ties to the American South, via Louisiana. After studying culinary arts at the Illinois Institute of Art in Chicago, Thebault worked his way through some of the most respected restaurant groups in Chicago like BOKA Group and DMK Restaurants. Following a brief venture to the Caribbean, where he worked for nearly a year at The Cellar restaurant in St. Thomas, USVI, Thebault returned to Chicago to become part of James Beard Award-winning Chef Stephanie Izard’s opening team for her smash-hit, West Loop restaurant, Girl & the Goat. Learning under the tutelage of Chef Izard for over eight years, Thebault honed his craft in adapting global ingredients into innovative small plates, which eventually earned him the title of chef de cuisine in 2013. He was also recognized by Zagat in their highly coveted “30 Under 30” list in the same year.
In 2019, Thebault joined world-renowned, multi-James Beard Award-winning Chef/Partner Tony Mantuano and legendary Chicago Cubs Manager Joe Maddon to open Maddon’s Post, the highly anticipated, home-grown Italian and Polish inspired restaurant in the heart of Chicago’s iconic Wrigleyville neighborhood. As executive chef of Maddon’s Post, Thebault pulls from his rustic home-style roots to create thoughtful dishes by way of hand-made pierogi and pasta, which serve as a tribute to the first-generation Italian and Polish American heritages of Mantuano and Maddon. A Cubs fan through and through, when Thebault isn’t in the kitchen, you can find him catching a game at Wrigley Field or dining out on the town with his wife, Nicki.