Bailey Sullivan
Chef de Cuisine, Monteverde Restaurant & Pastificio | Chicago, IL
September 2021
While studying at Kendall College, Bailey Sullivan picked up an internship at the two-Michelin-starred, Coastal New England-inspired restaurant Acadia. She stayed on as a pastry cook before joining the line at Yusho Logan Square, where she became captivated by Japanese cuisine. Sullivan made the most of the restaurant’s Ramen Battles, which allowed her to meet and cook with some of the city’s best chefs—most notably, Sarah Grueneberg of Monteverde Restaurant & Pastificio.
After graduation, Sullivan worked at Parachute for a year then was hired at Monteverde as a pasta cook. She had a real desire to learn about pasta, and if she was going to stop cooking Asian food, Grueneberg was the person she wanted for a teacher. Sullivan quickly fell in love with Italian food, and for the next five years, she hustled through the kitchen as a line cook, sous chef, purchasing sous, executive sous, and, finally, chef de cuisine. Now, Sullivan incorporates untraditional flavors into classic Italian dishes—think egg yolk raviolo with garam masala and pomegranate molasses.
