Great Lakes Chefs

Daniel Wright

RESTAURANT Senate (Read a review)

LOCATION Cincinnati, OH

WHY HE’S AMAZING Because he channels his fine dining background into crafting amazing, tricked-out hot dogs and upscale comfort food.

CULINARY SCHOOL Courses at Johnson & Wales University (Charleston, SC and Providence, RI)

BACKGROUND Souk (now closed), Blackbird, Gordon (Chicago); Boxer (now closed, Los Angeles)

MUST-TRY DISH The signature Chicago dog with sport peppers, dill pickle and celery salt.

NEW PROJECT Mediterranean small plates and wine on tap at bistro-style restaurant Abigail Street, right next door to Senate.

HIGH VOLUME Senate serves approximately 500 hot dogs each week.

Photo © Anthony Tahlier.
 

John Anderes

RESTAURANT Telegraph (Read a review)

LOCATION Chicago, IL

WHY HE’S AMAZING Because he’s created a tight list of fantastic small plates that stand up to Telegraph’s supercurated wine list.

CULINARY SCHOOL Courses at the Art Institutes International Minnesota (Minneapolis)

BACKGROUND Avec (Chicago), Ciola’s (Austin, TX)

MUST-TRY DISH Baby grilled cucumber salad with currants and cheddar in a Riesling dressing.

HOW HE GOT INTO THE FOOD BUSINESS Anderes’s mom managed a Greek restaurant, so he started busing tables when he was just 12.

UNORTHODOX CRAVING “I like old-school hot lunch, like plastic cheese pizza.”

Jimmy Bannos, Jr.

RESTAURANT The Purple Pig (Read a review)

LOCATION Chicago, IL

WHY HE’S AMAZING Because he represents the next generation of great Chicago chefs with his playful, daring take on Mediterranean food.

CULINARY SCHOOL Johnson & Wales University (Providence, RI)

BACKGROUND Del Posto, Lupa, Esca (New York City)

MUST-TRY DISH Sweet-crunchy pig’s ear with pickled cherry peppers.

HOW HE GOT INTO THE FOOD BUSINESS Bannos followed his father, legendary Chicago chef Jimmy Bannos, Sr., of Cajun restaurant Heaven on Seven. “Growing up I would clean the tables and chairs, then I’d put coleslaw and pickles on the tables. It was fun for me, and when I got tired I would just curl up under the tables.”

INSPIRATION “Nothing makes me happier than seeing someone eat (and love) pig tail for the first time, or seeing a skeptical vegetarian come in and enjoy a complete, meat-free meal.”

Micah Frank

RESTAURANT Black Market (Read a review)

LOCATION Indianapolis, IN

WHY HE’S AMAZING Because he’s helped make Indianapolis a foodie destination by offering an exceptional gastropub menu.

BACKGROUND R Bistro (Indianapolis), internship at St. John (London), Restaurant Eve (Alexandria, VA)

MUST-TRY DISH Beef tongue “cocktail”—seared, sliced beef tongue over pickled beets with potato chips and fresh horseradish.*

WHAT HE’D BE IF HE WEREN’T A CHEF Landscape architect.

FOOD OBSESSION Pickles, from Indian-spiced eggs to Asian-inspired ramps. “You can pickle almost anything, from cucumbers to beef tongue.”

Danny Grant

RESTAURANT Ria (Read a review)

LOCATION Chicago, IL

WHY HE’S AMAZING Because his sophisticated dishes succeed not by using big, bold flavors but by cultivating subtle but complex combinations.

CULINARY SCHOOL The French Pastry School (Chicago)

BACKGROUND North Pond, NoMI (Chicago); Elements (Scottsdale, AZ)

MUST-TRY DISH Rabbit terrine with carrot, turnip and potato.

FAVORITE NONWORK ACTIVITIES Eating and traveling.

MENTOR Food & Wine Best New Chef 2003 Bruce Sherman of Chicago’s North Pond. “A lot of people now talk about sustainability because it’s hip and trendy. For me it’s just the way it’s supposed to be. Bruce has been doing it for the past 12 years over at North Pond. It was instilled in me, and it’s something that we continue to do.”

INSIDER TIP Ria is located in the Elysian Hotel, and Grant also oversees the property’s room service and more casual bistro, Balsan.

Edward Kim

RESTAURANT Ruxbin (Read a review)

LOCATION Chicago, IL

WHY HE’S AMAZING Because he’s helping evolve the idea of global food by meshing French, Latin and Asian influences in a thoughtful, deliberate way.

CULINARY SCHOOL Le Cordon Bleu College of Culinary Arts (Santa Monica, CA)

BACKGROUND Meson G (Los Angeles), Maru (Valencia, CA), externship at Per Se (New York City)

MUST-TRY DISH Hanger steak with chimichurri and candied bacon.

HOW HE GOT INTO THE FOOD BUSINESS Kim’s uncle ran a bakery in Korea: “I would visit him every few years and work, but I was mostly working behind the cash register, eating pastries.”

RECYCLED DESIGN The ceiling of Ruxbin is covered with cookbook pages.

ON RUXBIN “Growing up, since my first name is Edward, kids would tease me by calling me Teddy Ruxpin, after the talking toy bear. But now I’m actually fond of the name, and it’s kind of empowering.”

Anthony Martin

RESTAURANT Tru (Read a review)

LOCATION Chicago, IL

WHY HE’S AMAZING Because he riffs on luxe ingredients in wonderfully unexpected ways.

CULINARY SCHOOL Pennsylvania Culinary Institute (Pittsburgh)

BACKGROUND Joël Robuchon at MGM Grand (Las Vegas), Seeger’s (Atlanta)

MUST-TRY DISH White sturgeon caviar with avocado and hazelnut.

COOKING PHILOSOPHY “Classical technique applied to recognizable ingredients in simple and appealing presentations.”

ON FINE DINING IN A TOUGH ECONOMY “Our mantra all along has been to continue producing an experience that people enjoy. Special occasions need to be celebrated.”

HOW HE COMMUTES TO WORK A highly modified Kawasaki ZX-10 motorcycle.

Chris Pandel

RESTAURANT The Bristol (Read a review)

LOCATION Chicago, IL

WHY HE’S AMAZING Because he prepares quirky and exceptional comfort food, like Monkey Bread with dill butter and sea salt.

CULINARY SCHOOL Johnson & Wales University (Providence, RI)

BACKGROUND Cenitare restaurants, Osteria Via Stato, Tru (Chicago); Café Boulud (New York City)

MUST-TRY DISH Cold smoked King salmon with bacon-dill dumplings.

ODDBALL INGREDIENT Fermented black garlic in a barbecue sauce for ribs.

FAVORITE KITCHEN TOOL A spoon. “Can’t do anything without a spoon.”

MENTOR Rick Tramonto, formerly of Tru (Chicago) and of upcoming Restaurant R’evolution (New Orleans). “He gave me a ton of freedom and the possibility to do what I do now.”

Jose Salazar

RESTAURANT The Palace (Read a review)

LOCATION Cincinnati, OH

WHY HE’S AMAZING Because he reinterprets humble ingredients in brilliant ways, like a roasted chicken breast with poached cranberries and broccoli rabe.

CULINARY SCHOOL New York Restaurant School, now the International Culinary Schools at the Arts Institutes (New York City)

BACKGROUND Blue Ribbon Sushi, Per Se, Bouchon Bakery (New York City)

MUST-TRY DISH Braised venison risotto with pearl onions and sage.*

TIP FOR ASPIRING CHEFS “Keep things simple. A lot of good cooking is using the best ingredients you can find and not overmanipulating them.”

FAVORITE THING TO EAT Pizza margarita.

Jason Vincent

RESTAURANT Nightwood (Read a review)

LOCATION Chicago, IL

WHY HE’S AMAZING Because when so many chefs are using avant-garde techniques, he’s making simple, delicious food with superb skills, not technology.

CULINARY SCHOOL The Culinary Institute of America (Hyde Park, NY)

BACKGROUND Sage Bistro (Cleveland), Fore Street (Portland, ME), internship at Arzak (San Sebastian, Spain)

MUST-TRY DISH Poached egg and maple-glazed pancetta over polenta.

LOCAL PRIDE The corn for the polenta is a rare Iroquois white corn, newly farmed in Illinois thanks in part to a grant from Rick Bayless’s Frontera Farmer Foundation.

FORMER CAREER Following cult-favorite band Phish.

ON SIMPLICITY “There’s that saying that a well-dressed woman should take off one accessory before leaving the house. I believe that. We don’t need to put truffles on everything and hike up the cost.”