A Chef Tribute to Smyth on Their 10th Anniversary
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For the last 10 years, husband-and-wife team John Shields and Karen Urie Shields have crafted some of Chicago’s most exciting food at Smyth, which holds three Michelin stars (!) and was ranked number one on the 2026 North America 50 Best Restaurants list. In celebration of Smyth’s 10-year anniversary, we asked industry peers and alums what the restaurant and the Shields mean to them.
As a young cook, John’s style and philosophy were something I looked up to. Very quickly after starting at Smyth, I felt my knowledge and skills jump exponentially. After working there, I knew I could work anywhere thanks to what I learned and experienced.— Benjamin Tyson
Chef-Owner, Butterlamp, Nashville
My first meal at Smyth was in 2019. Finally getting to eat their food was a serious bucket list moment. It exceeded my expectations. I’ve gone at least once a year and every meal, I walk away feeling reinvigorated to push the boundaries of my own creativity and to elevate my technique. They do some serious cooking over there.— Zach Engel
Chef-Partner, Galit
John and the team have created something very new to Chicago. A foundation that sits on a technical vocabulary normally at home in the Nordic regions: fermentation, seaweed, a patient pursuit of umami, vegetables and seafood treated with the seriousness most kitchens reserve for protein; presented in a natural, quiet aesthetic.— Grant Achatz
Chef-Owner, The Alinea Group
Smyth has had more than just an impact; it’s come to define my philosophy surrounding food. To me, that’s expressed through a harmonious and reflective relationship with nature, an intense curiosity for products and flavors, and a firm belief that creativity is at its best when it is constant.— Luke Feltz
R&D Chef, noma
As an independent chef, John and Karen were the ideal team to follow. Smyth is an amazing environment and amazing space. They embody everything we want to do personally and professionally. I’m thankful, appreciative, and happy to have been a part of it.— Alex Catotti
Chef-Owner, Restaurant Cornelia, Durham, NC
Smyth is everything to me. There is no ‘one bite.’ They’re all amazing, and they’re all coming from the same place. Every bite is a perfect example of what they do.— Brian Barker
Chef, Perlée Vineyards
Laura Scherb is a food photographer, stylist, and writer based in Chicago, IL. Her recent work includes “How to Drink Natural Wine,” “The Hoosier Mama Book of Breakfast Bakes,” and other forthcoming cookbook titles. In addition to her commercial and editorial photography work, Laura also writes a weekly Substack about food, travel, and photography. Follow her on Instagram. Follow Resy, too.
