Since taking the culinary lead at Sepia in 2009, Chef Andrew Zimmerman has garnered national acclaim for his inventive American cuisine. His creative direction in the kitchen has earned the Chicago restaurant a Michelin star since 2011. Zimmerman was invited to cook at the James Beard House in New York City in 2010. He’s received a James Beard Foundation Award nomination for “Best Chef: Great Lakes” in 2012 and 2013, and picked him as a 2011 Rising Star Chef.

For the 2012 Jean Banchet Awards, he was nominated as “Chef of the Year,” and Sepia won as “Restaurant of the Year” in 2013. “I’m cooking food that speaks to me, and I’m so honored that it’s resonating with others, too,” he says. “My cooking style is all about balance of textures, global flavors, and seasonality.”