FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
Meet Chicago The Bear
When we traveled to Chicago during spring, there seemed to be a restless energy, an eagerness to burst out from the coronavirus’s period of hibernation. After seeing the characters that inspired the beers at Ørkenoy, we asked Brewer Jonny Ifergan and illustrator Katie Lukes to bring Chicago the Bear—a representation of the Chicago hospitality industry—to life.
Rewriting History
Beverage director Sarah Syman turns to The Official Mixer's Manual for the "Historically Inspired" section of The Dandy Crown menu.
The Flavor Brewer
Gastronomy informs the farmhouse-style beers at Averie Swanson's Keeping Together.
Fair Share
Chef Jennifer Kim empowers hospitality workers with information at Chicago start-up, Alt Economy.
Perfect Pairings
Sherry with caviar and white Burgundy with chawanmushi are the new Champagne and oysters. We share some of our favorite pairings from our time on the ground in Chicago.
Spring Fever
Forced to make due with root vegetables and shipped-in produce much of the year, Chicago chefs love spring. Twelve chefs write their love letters to the season.
From Bean to Babka
In partnership with vnlla Extract Co., the StarChefs team dives into the story behind Masa Madre babka's namesake ingredient.
Mole on the Rise
After much trial and error, Pastry Chef Valeria Taylor’s mole croissant at Loba Pastry + Coffee is a nostalgic treat packed with mole in every layer.
A Piece of the Pie
Chef Erick Williams of Virtue Restaurant reclaims the term "farm-to-table" in a discussion of African American foodways.
Interchangeable Parts
Chefs and pastry chefs across Chicago expand their definition of "cross-utilization" in their kitchens.
Growing Together
Owner Joe Fontana talks through how Fry the Coop's business model prioritizes efficiency and care for the staff.
The Pastrami Playbook
Thomas Carlin’s signature dish is all about salt, fat, acid, and pastrami at Galit.
Le Bouchon's Second Act
Beloved by a generation, a French bistro stays true to its family heritage.
Inside the Shell
Chef Otto Phan of Kyōten's hot and cold scallop dish proves that everything on the inside counts.
Summer's Unsung Hero
At BOKA, Chef Jonathan Dockter's favorite off-the-clock cucumber side dish gets all dressed up.
Lake Effect
Lake fish haven't always had the best reputation, but Chicago chefs are using them to their full advantage.
The Cat-Su Club
Chefs Will Schlaeger and Shawn Clendening of Cat-Su’s club sandwich is a nod to the classic Chicago hot dog.
Jason Hammel’s Dear Chicago
A hard talk about love from chef/owner Jason Hammel of Lula Cafe.
2022 StarChefs Chicago Rising Stars Awards
StarChefs returns to Chicago to celebrate the city’s most talented up-and-coming food and beverage professionals.