Experience

• 

  Kendall College

  • Chicago, Il

  • Chef/Instructor

    • Sep 2002 - Mar 2020
    • Chicago, Il

    Teaching a multitude of classesChef and instructor of the lunch service for the Dining Room, 2004-2012, Kendall College’s Michelin recommended fine dining restaurant.

• 

  Peggy Ryan Cooks

  • Owner

    • 1995 - 2005

    Consult and provide idea development for food companies including Sara Lee Corporation, Kraft Foods, The Darden Group, and Carrabba’s Italian Grill. Develop popular series of cooking classes for the home cook. Featured in the Chicago Tribune, Northshore Magazine, Pioneer Press and CLTV

• 

  Va Pensiero

  • Evanston,IL

  • Chef/owner

    • Feb 1989 - Mar 2000
    • Evanston,IL

    Ran this critically acclaimed regional Italian restaurant serving lunch and dinner. Saw sales increase from $600,000 in first year to $2 million by 2000 while maintaining high culinary and service levels. Oversaw acquisition of additional properties for catering and extended dining areas. Developed successful off-premise catering operation. Traveled extensively to Italy and developed relationships with Italian restaurateurs and winemakers. Received numerous awards and honors including Top Italian Restaurant, Zagat Chicago Guide; 3 star reviews from Chicago Magazine, Chicago Tribune and The Chicago Sun Times; Chicago Magazine Top 25 Restaurants; Favorite Chef by Pioneer Press readers and multiple Silver Platter awards.

• 

  Cafe Provencal

  • Evanston, Il

  • Sous Chef

    • 1985 - 1989
    • Evanston, Il

    Second in command of the kitchen of this nationally acclaimed French restaurant. Duties included the hiring and training of kitchen staff, ordering of all foodstuffs and equipment, party planning, menu development and nightly line work.Daily work included and preparation of soups, sauces, garnishes and the butchering of meat, fowl, game and fish. Café Provencal was a consistent recipient of the DiRoNA award and Chicago Magazine’s Critics’ Choice Award.

• 

  Mallory's on Wells

  • Chicago

  • Chef

    • 1983 - 1985
    • Chicago

    Ran kitchen of this American regional restaurant, serving lunch, dinner and Sunday brunch. Responsible for hiring and training of kitchen staff, ordering of all foodstuffs and equipment, party planning, menu development and nightly line work. Daily work included the preparation of soups, sauces, garnishes, desserts and the butchering of meat, fowl, game and fish. Received 3 stars from the Chicago Sun-Times.