Since opening his flagship restaurant Vie in Western Springs, IL, in 2004, Chef Paul Virant has risen to nationwide acclaim for his contemporary Midwestern cuisine that emphasizes innovative canned and preserved ingredients. His philosophy of local, seasonal eating stems from techniques he learned on his family’s farm in Missouri that continue to spark his creativity today.
In 2012, Virant's award-winning fare culminated into the release of his first cookbook, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux, offering the first canning manual and cookbook authored by a critically acclaimed chef that creatively combines the technical aspects of canning with a chef's expertise on flavor. In 2014, Chef Virant opened his third restaurant, Vistro, in Hinsdale, IL. The rustic, bistro-style restaurant focuses on approachable, seasonal food and drinks, and serves as a staple in the community for friends and family.
Chef Virant is proud to announce his locally produced, small-batch line of pickled and preserved products, Jar Sessions. Launching with three unique products, Apple Smoked Butter, Pickled Cherry Tomatoes and Sweet Corn Chow Chow, he brings his innovative collection to your kitchen. Chef Virant collaborated with local Midwest farmers to share his philosophy and create flavorful farm-to-fork products. Each Jar Session celebrates the art of preservation and is guaranteed to enhance your experience in the kitchen and at the table. Each jar is music to your mouth!
Virant’s accolades include: 2015, 2014, and 2013 finalist nominations for the James Beard Foundation Award’s Best Chef: Great Lakes, 2007 Best New Chef by Food & Wine, 2007 Jean Banchet Award for Culinary Excellence as Top Celebrity Chef, and 2005 Best New Chef by Chicago magazine in 2005. He has also competed on Food Network’s “Iron Chef America.” Vie earned a Michelin star in 2011.