People
BIG CITY PASTRY CHEF MOVES TO SUBURBIA
Amber Sullivan went from making arty big city plated desserts to suburban comfort foods—and lots of ice cream
PAUL KAHAN HAS A COOKBOOK (FINALLY)—CHEERS TO THE PUBLICAN
Talking with Kahan and co-author Cosmo Goss about the book, The Publican’s ethos, pork belly, carrots, farmers and prep cooks
A PASTRY CHEF DOES THE CHICAGO MARATHON
Making pastries for buttoned-up Sepia and globally inspired Proxi is one challenge. Sarah Mispagel faces another this Sunday
GET THE TASTE OF STREET FOOD IN CHENGDU AT
A PLACE BY DAMAO
Damao Zhong wants Chicago to know the simple—but spicy—tastes of Chengdu. Plus: a guide to eating duck heads and feet
NEW FISH: BILL MONTAGNE ON TAKING OVER NICO OSTERIA
Snaggletooth’s former co-owner-chef aims to do the big downtown seafood restaurant right—this time
MAKING DESSERTS TO FIT: MEG GALUS OF BOKA AND SOMERSET
Boka Group’s busy pastry chef seeks to make desserts that suit the personality of each restaurant
EVERYBODY HAS A KOREAN MOM AT KIMCHI POP
To find a chef to make healthy, homestyle Korean food, Victor Sotelo went straight to his mom
WILSON BAUER ON RUNNING THE MORE GROWN-UP SCHWA
Talking with Schwa’s chef de cuisine about how the restaurant grew up—but keeps on being Schwa
CHICAGO MEETS MISSISSIPPI—AND CHEF MEETS HISTORIAN—AT THE DELTA
The new restaurant’s chef talks about the interplay of South and North with Chicago food historian Dr. Peter Engler
ITALIAN FOOD FOR OUR TIME: 25 YEARS OF MIA FRANCESCA
Scott Harris, founder of the popular Italian restaurant chain that started in Lakeview, recalls how it happened
