A chefs' family tree revisited | Food & Drink Feature | Chicago Reader

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A chefs' family tree revisited

Culinary talent that branched out from Alinea, Blackbird, the Violet Hour, Tru, and more

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Farm-to-table, 1997-

Bruce Sherman's farm-to-table pioneer doesn't get a lot of buzz relative to other spots, but its idyllic Lincoln Park setting produced a handful of key chefs that have moved onward and up.

Rob LevittMado, the Butcher & Larder
Last November Levitt and his pastry chef wife, Allie, left Mado, to open this Ukie Village shop specializing in whole-animal butchery.

Danny Grant—Ria, Balsan
After Jason McLeod abruptly left in February, Grant, his chef de cuisine, assumed the reins of the Elysian Hotel restaurants without a hitch.

Bob Zrenner—Hubbard Inn, Barn & Company
The peripatetic Zrenner is currently at River North's Hubbard Inn and Lincoln Park's Barn & Company.

Rochelle DuBridge—Julius Meinl
After stints at North Pond, Hot Chocolate, and Vie, DuBridge is now executive pastry chef at Julius Meinl North America.

Download the complete chef's tree here.

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