Chef’s Corner | Thomas Lents Thomas Lents was appointed executive chef of Sixteen in January 2012, after working in the world’s most celebrated fine-dining establishments. In his new position at the acclaimed restaurant on the 16th floor of Trump International Hotel & Tower Chicago, Chef Lents presents innovative menu programming that marries the details and…

A native Midwesterner, Joe Heppe spent his Wisconsin childhood like most other young boys – playing sports, breaking curfew and as a teen, chasing girls; it wasn’t until college (UW Milwaukee) that Heppe began thinking about pursuing a culinary career. While obtaining his B.A. in English, Heppe was cooking at an area fine dining restaurant,…

Chef Sean Pharr attended the University of Wisconsin Steven Point, where he studied music as a percussionist before he decided to pursue his passion for all things culinary. Upon graduation, Pharr immediately enrolled at Le Cordon Bleu in Minnesota and eagerly started working in the kitchen. During his early career, Pharr worked in Madison, Wisconsin…

Andy Motto arrives at Quince from a position as Executive Chef at Old Town Brasserie. Andy began his career at a small pizza parlor in Arlington Heights and graduated from The Culinary Institute of America in 1995. He returned to Chicago and worked at Le Francais in Wheeling, and Les Nomades in Chicago with his…

Park Grill is Chicago’s award-winning destination restaurant, at the gateway to Millennium Park and along Chicago’s world-class Michigan Avenue. Park Grill’s cuisine and seasonal year-round entertainment make it an experience unlike any other in Chicago, or the country. Executive Chef Jared Case brings a chef’s interpretation to contemporary American cuisine, infusing it with unique Chicago…

Chef’s Corner | Joseph Rosetti Joseph Rosetti grew up in Chicago helping his Italian grandmother create the fresh pasta and sauces of his grandfather’s homeland in Marche, Italy. His creative nature led him to study art and design in college, but he relied on cooking skills to support himself. The more time he spent in…

Chef’s Corner | Paul Morrison “Originally, I’m from Pittsburgh, PA, so I’m a big Steelers fan. I’ve been in Chicago, since 2003 on and off. I was playing high school football [in Wisconsin] and couldn’t work during the week, so I worked on the weekends cooking burgers and Italian beef. I started doing a little…

Chef’s Corner | Tom Van Lente Tom Van Lente was born into a family passionate about and successful in the culinary and business worlds. Raised in Burr Ridge, Illinois, Tom is the grandson of legendary theatre owner, Tony DeSantis of Drury Lane Theatre. Tom’s fervor for cooking came at a young age, and he was…

Chef’s Corner | Luke Creagan Chef Luke Creagan offers a seasonal menu of champagne-friendly small plates and shareable items, including oysters and caviar, a cheese and charcuterie selection, and desserts. “I was born in Rockford and grew up in Milwaukee. Definitely a Chicago kid at heart: love the Bulls, Bears and Hawks and just the…

Chef’s Corner | Cameron Grant “I fell in love with food when I was a little boy. I grew up in Perth, Scotland…we had a huge vegetable garden…and I never cooked until I moved to college when I had to prepare meals. I hope that people come to Osteria Lange to experience what it would…

Chef’s Corner | Matthew Reichel “I first came here with my wife because she decided to move me from New York to here. Actually a good move, my kids grew up here. Great town, great city. Came to the Berghoff and been working, hard, here ever since. This is a very busy place. The thing…

Chef’s Corner | Rodelio Aglibot “My father was a Navy cooked so as a kid my chores weren’t taking out the garbage, it was peel the carrots, cut the onions and so I just got really good at using a knife really young. The most important ingredient is not necessarily the love of food or…

  Chef’s Corner | Miguel Solorio “I always like to work hard. That’s why he [Executive Chef Tony Priolo] asked me if I wanted to be Sous Chef, he promoted me and then after that he made me Chef de Cuisine. Tony has shown me a lot of basic things, so we’re planning on going…

Chef’s Corner | Carlos Gaytan “I’ve been in the kitchen a very long time, since I was 14, working in Mexico with my mother to help support the family…sometimes we didn’t have money to buy ingredients so we would go out into the field. I really enjoy putting smiles on people’s faces, just from cooking.…

Chef’s Corner | Rhea Brown “I was born and raised in Jamaica. Came to Chicago as a youngster and started working in the restaurant business. Started as a dishwasher…now I’m here as the Executive Chef at Maya Del Sol. I didn’t quit, I stuck with it, worked with some really good chefs in the city…

Pastry Chef Thomas Raquel chats with devHour.tv about where he draws his inspiration. “I find myself being inspired by the season and what’s growing. Growing up in Los Angeles where the weather is pretty stagnant, it’s hard to be a part of the seasons when it’s 70 and it’s December. I always start with the…