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A native Chicagoan, chef/partner Bruce Sherman of Chicago’s North Pond restaurant utilizes influences from his travels and cooking in Paris, Southeast Asia and London to produce his true-to-the-season contemporary French-American cuisine.
After studying Economics at the University of Pennsylvania --including a year at the London School of Economics-- Sherman’s most inspiring education occurred much earlier, sharing time in the kitchen with his mom. After college graduation and restaurant work in Boston, he opened and ran a successful catering company in Washington, D.C., later selling it when he married and moved to India with his wife in 1993.
In New Delhi, Sherman made daily trips to the corner vegetable “wallah” (vendor) and began, of necessity, to cook only with what was available each day. This had a profound effect on his cooking style. In 1996, a year in Paris at the Ecole Superieure de Cuisine Francaise and in other restaurant kitchens refined his culinary skills and further developed his style, one clearly grounded in French technique. The following year Sherman returned to cook in Chicago, and in 1999 accepted his current position at North Pond, where he has been dazzling diners since with his broadly influenced yet subtle, seasonal cuisine.
Sherman was one of the founding board members of the Green City Market, Chicago’s only year-round sustainable market; he continues to serve on the board currently. In 2008, Share Our Strength honored Sherman with their “Most Sustainable Chef” award, and later that year, he accepted the position as National Board Chair of Chefs Collaborative, a position he held for 3 years. In May 2010, Sherman spoke on a panel discussing sustainability at the EPA to celebrate the agency’s 40th anniversary.
Sherman was honored by Food & Wine as one of America’s “Best New Chefs” of 2003 and after having been nominated for six consecutive years, ultimately was honored by the esteemed James Beard Foundation as the “Best Chef: Great Lakes Region” in May of 2012. North Pond has been awarded Michelin stars in the 2014, 2015 and 2016 guidebooks.