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2. Cristeta Comerford - Wikipedia

   en.wikipedia.org/wiki/Cristeta_Comerford

   Comerford's first job was at the Sheraton Hotel near O'Hare International Airport in Chicago, Illinois. She also worked at the Hyatt Regency hotel. After Chicago, she moved to Washington, D.C., and worked as a chef at two restaurants. She additionally spent six months in Vienna as a rotating chef.

3. Dominique Leach - Wikipedia

   en.wikipedia.org/wiki/Dominique_Leach

   In 2011, Leach left to work at a Chicago off-premise catering company and then worked as executive chef at Zelda's Kosher Catering. [1] Wanting to begin her own catering company, Leach went on to work as a line cook at Four Seasons Hotel Chicago to give her the time to develop her own company. [3]

4. Sepia (restaurant) - Wikipedia

   en.wikipedia.org/wiki/Sepia_(restaurant)

   Restaurateur Emmanuel Nony and Zimmerman met in 2008 and after a year, Nony offered him the position of executive chef at his newest restaurant, Sepia. Since taking the lead in the kitchen at Chicago's Sepia in 2009, Executive Chef Andrew Zimmerman has helped elevate Sepia to become a nationally-recognized restaurant.

5. Grant Achatz - Wikipedia

   en.wikipedia.org/wiki/Grant_Achatz

   In 2001, Achatz advanced to position of Executive Chef at Trio in Evanston, Illinois, which at the time of his arrival had a four-star rating from the Mobil Travel Guide. Over the next three years, with Achatz at the helm, Trio's reputation soared, [ 5 ] and in 2004 the restaurant was rewarded with a fifth star from Mobil, becoming one of just ...

6. Carrie Nahabedian - Wikipedia

   en.wikipedia.org/wiki/Carrie_Nahabedian

   In 1989, she became sous chef at the Four Seasons Hotel Chicago, going on to become executive chef, which was her first time at that level. She stayed within the Four Seasons Hotels chain, moving to the Four Seasons Hotel Biltmore. [3] After eight years in California with the hotel chain, Nahabedian returned to Chicago to open her restaurant ...

7. RIA (restaurant) - Wikipedia

   en.wikipedia.org/wiki/RIA_(restaurant)

   After McLeod's departure as executive chef, the Chicago Tribune's Phil Vettel gave the restaurant a four-star review, [29] stating that "Danny Grant is a taste master." [30] The restaurant also earned many accolades before its closure. In their April 2010 issue, Chicago named it as their Best New Restaurant of 2010. [31]