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Chef John Borras
1492 Tapas Bar is known for its fast, friendly service and serene ambiance. The restaurant is nestled in a remodeled three-story mansion.
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Chef Clay Russell
I am the personal assistant to the Governor of California. I travel with him almost everywhere he goes (including vacation, sometimes)...
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Chef Clayton Scherer
Ian's Pizza is a growing company that started 3.5 years ago in Madison, Wisconsin after a long search of where to launch...
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Connie Grubermann
It was at this party that my husband and friends all encouraged me to do what I always wanted to do - - become a chef.
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Jennifer Bucko
I have co-authored a healthy cookbook for the American Diabetes Association with registered dietitian Lara Rondinelli, who is also my best friend of nearly 20 years.
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Chef Ron Bilaro
I cook personalized meals for families and parties.
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Sumanth Das
I found out about The Cooking and Hospitality Institute of Chicago on the internet. I wanted to attend culinary school in a big US city.
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Chef Denise Norton
Flavour is a cooking school for the recreational chef and a retail store. It is a place where people can eat and share their passion for cooking with new friends.
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Chef Andrew Shawver
It is casual dining, yet elegant. The lunch consists primarily of soups and sandwiches. Dinners are more along the lines of fine dining, with items like steaks, chops, scallops, pasta, and vegetarian dishes on the menu.
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Chef Andy Viatkus and Chef John Williams
Andy worked in the commodities business for 12 years prior to attending The Cooking and Hospitality Institute of Chicago. After The Cooking and Hospitality Institute of Chicago, he worked for Radisson Hotels.
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