Jimmy Bannos Jr. Jimmy Bannos Jr. is a James Beard Award-winning chef and fourth-generation restaurateur known for his pork-focused Mediterranean cuisine. Since 2009, he's been chef and partner at The Purple Pig, a Chicago mainstay famous for its "cheese, swine and wine." Experience The son of chef and restaurateur Jimmy Bannos Sr., Jimmy Bannos Jr. started by bussing tables in his father's restaurant at the age of five. His formal training later began when he attended the College of Culinary Arts at Johnson and Wales University in Providence, Rhode Island. During that time, he worked locally at the iconic Al Forno restaurant and completed an internship with chef Emeril Lagasse at Emeril's in New Orleans. After graduation, Jimmy worked for Gabriel Viti at his French-Cuban Miramar Bistro in Chicago, and assisted Scott Harris with the opening of a new Mia Francesca location. His ever-growing passion for Mediterranean food took him to Italy for a six-month immersion in its culture and cuisine, followed by a move to New York City. Upon his return to Chicago, he partnered with his father to open The Purple Pig in 2009. Education Jimmy attended the College of Culinary Arts at Johnson and Wales University in Providence, Rhode Island. About Food & Wine Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.