Chicago: Chef Features


Chef Features

At Chicago’s Perilla, Intention Runs Deeper Than Dinner

At every pre-shift meeting, Perilla partner and general manager Thomas Oh starts with a variation on the same question: “What…

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The Hiroshima-style okonomiyaki, with noodles, notably different from Gaijin's Osaka-style version.. // Photo by Regan Baroni

Dish By Dish

The Japanese and Midwestern Roots of Paul Virant’s Gaijin, in Six Dishes

A sultry slip of a restaurant beneath the El tracks in the bustling West Loop, Gaijin is chef and owner…

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Some of the greatest hits on the menu at mfk.

Interviews

In a Changed World, mfk Seeks to Redefine the Neighborhood Restaurant

Married restaurant veterans Scott and Sari Worsham have, collectively, clocked some 60 years in the restaurant business. In the seven…

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Portrait of chef Erick Williams

Chef Features

Tear Down the Restaurant Industry? Virtue’s Erick Williams Would Rather Lead
By Building From Within

As COVID-19 devastated the restaurant industry, Chicago’s Virtue Restaurant & Bar pivoted like countless other cash flow-dependent small businesses —…

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Chef Features

At Daisies, Chef Joe Frillman Shows Respect for His Roots

Imagine if the Midwest were a region in Italy: that’s the inspiration behind Daisies, a seasonal pasta restaurant in Logan…

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Chef Features

Chefs Debbie Gold, Carrie Nahabedian, and Jennifer Kim Thread Global Cuisines, in Chicago

It’s a serendipitous union in Lake View, at Debbie Gold’s Tied House restaurant, where three diverse chefs have come together to create something special.

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Chef Features

15 Questions with HaiSous’ Thai Dang

We caught up with chef Thai Dang on his entrepreneurial and triumphant return, philosophy on immigration, and keeping business in the family.

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15 Questions with Pacific Standard Time’s Erling Wu-Bower

We caught up with the chef to get the inside scoop on his latest concept and hear how things have been rocking since the doors opened in early May.

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