Paul Kahan Paul Kahan has garnered the praise of many who claim him to be one of America's most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, won the IACP award in the Chefs and Restaurants category. In 2019, Kahan released his second book, Cooking For Good Times, which was named "One of The Best Cookbooks Of The Year" by The New York Times Book Review.Despite numerous accolades, Kahan's biggest accomplishment remains his work as a mentor for young chefs. Kahan is a co-founder of Pilot Light, an organization dedicated to enhancing school children's perception of food through hands-on education, and he is a passionate supporter of Alex's Lemonade Stand Foundation for pediatric cancer research.Restaurants: Blackbird, The Publican, Avec, Publican Quality Meats, Big Star (Chicago)Kahan's restaurants reflect his commitment to working with Midwestern farmers, which helped him earn the following accolades:*James Beard Foundation Award for Outstanding Chef in 2013*Who's Who of Food & Beverage in America in 2014*Best Chefs in America in 2004*Food & Wine Best New Chef in 1999*One MICHELIN star at Blackbird in 2011 through 2020 Experience Metropolis, Erwin, Topolobampo (Chicago) Education Northern Illinois University (Computer Science) 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.