Andrew Zimmerman
Proxi and Sepia | Chicago
SEPTEMBER 2024
In New York City, Andrew Zimmerman grew up noshing on everything from Indian kormas to Thai noodles while pursuing his dream of becoming a rock star. To support his climb to the top of the charts, Zimmerman picked up shifts in local restaurant kitchens and taught himself to cook at home. He eventually packed up his rock n’ roll dreams and committed to a full-time gig as a sous chef. At 2Senza in Red Bank, New Jersey, Zimmerman was mentored and influenced by Chef Renato Sommelia before enrolling at the French Culinary Institute in New York.
In 2003, after graduating first in his class, Zimmerman moved to Chicago. Captivated by the city’s burgeoning culinary culture, he joined the team at NoMI at the Park Hyatt, where he worked alongside Chef Sandro Gamba. In 2004, Zimmerman met Restaurateur Terry Alexander and was hired as the executive chef at MOD before opening the Spanish tapas restaurant Del Toro in Wicker Park. Later, he returned to NoMI at the Park Hyatt as chef de cuisine to work under Chef Christophe David until he was introduced to Emmanuel Nony in 2008. The next year, Nony offered Zimmerman the executive chef position at Sepia, where he combines progressive techniques with modern American and traditional European influences. He was named a StarChefs Rising Star in 2011, was invited to join the American Chefs Corps, and has received numerous accolades since. In 2017, Zimmerman and Nony opened Proxi, where global flavors and seasonality take center stage. At both restaurants, Zimmerman uses his platform to uplift the members of his team and inspire the local community.
2011 StarChefs Chicago Rising Stars Award Winner
2024 StarChefs Chicago Mentor Award Winner
