Interview with Executive Pastry Chef Anna Young of Café des Architectes – Chicago, IL

Pastry Chef Anna Young is inspired by seasonality and nostalgia. “I try to think about not just what I like, but what our guests respond to,” she says. “Some dishes begin with a simple childhood memory – a piece of candy or chocolate.” Young discovered her love of pastry arts while studying at the Culinary […]

Interview with Executive Chef Greg Biggers of Café des Architectes – Chicago, IL

Chef Biggers hails from Alabama, where he grew up watching his mother prepare Chicken and Dumplins’, a Saturday favorite. While attending Johnson & Wales University in Charleston, South Carolina, Biggers worked at Blossom Café as a Pastry Cook, learning the art of baked breads and pastries. Later, he served as Private Dining Chef and then […]

Interview with Executive Chef Jimmy Papadopoulos of Bohemian House, Chicago

Recently I had the chance to sit with Chef Jimmy Papadopoulos in the beautifully eclectic dining room of Bohemian House, and ask him a few questions about his background and culinary philosophy; here is what he had to say. Describe your cooking style in 3 words. Simple, eclectic, and complex.   How did you get […]

Interview with Executive Chef Rick Gresh of David Burke’s Primehouse, Chicago

A Cleveland native, Rick Gresh earned his Associate Degree in Culinary Arts at the nationally renowned Culinary Institute of America. While in school he landed an impressive externship at the Waldorf Astoria in New York and after graduation scored a spot on the line at Trio in Evanston. He then moved on to the Celebrity Café at the Hotel Nikko in […]

Interview with Executive Pastry Chef Jove T. Hubbard of David Burke’s Primehouse, Chicago

After graduating from the American Culinary Federation culinary apprenticeship, Jove Hubbard went on to study baking and pastry arts at The California Culinary Academy in San Francisco. Soon after, he was called to open The Peabody Little Rock Hotel in Little Rock, Arkansas as Executive Pastry Chef. After four years here, Hubbard relocated to Chicago […]

Interview with Chef David Dworshak of Takito Kitchen in Wicker Park, Chicago

Executive Chef/Partner David Dworshak isn’t new to Latin cuisine. He cooked at Carnivale in Chicago for 8 years; as Executive Chef for six of those. After having finely honed his craft, Chef David decided to downscale from the massive operation at Carnivale to a more intimate setting, and Takito Kitchen opened its doors in March […]

Interview with Chef John Coletta of Quartino Ristorante in downtown Chicago

                                                        “Where wine is cheaper than water.” – Quartino Ristorante Recently I had the pleasure of sitting down with Chef John Coletta, the founder, managing partner, and Executive Chef […]