My Staff

Brett Smith, Executive Chef

Favorites

Band: Pink Floyd

Drink: Craft Beer

Restaurant: Blackbird, Chicago

Cookbook: The French Laundry by Thomas Keller

Protein: Pig, Head to Tail

Vegetable: Chili Pepper (all varieties)

Fruit: Banana

Starch: Blue Corn Meal

Herb: Sweet Marjoram

Chemical: Agar Agar

Technique:  Salting (Curing) and Smoking

Micah Melton, Sous Chef

Favorites

Band: Back Door Slam

Drink: Maker’s Press

Restaurant: L2o, Chicago

Cookbook: Anything by Charlie Trotter

Protein: Duck

Vegetable: Morel Mushrooms

Fruit: Pineapple

Starch: Risotto

Herb: Fennel

Chemical: Xanthan Gum

Technique: Cold Smoke

Seth Goodman, Line Cook

Favorites

Band: Slayer

Drink: Mint Julep

Restaurant: Kuma’s Corner, Chicago

Cookbook: Charcuterie by Brian Polcyn &Michael Ruhlman

Protein: Pig, Head to Tail

Vegetable: Brussels Sprouts

Fruit: Grapefruit

Starch: Pistachio

Herb: Sweet Marjoram

Chemical: THC

Technique: Dry Cure

Peter Kauss, Line Cook

Favorites

Band: Chi Town Kids

Drink: Bombay, Water, Lime

Restaurant: The Parthenon, Chicago

Cookbook: I’m Here For the Food by Alton Brown

Protein: Salmon

Vegetable: Mushrooms (Chantrelle)

Fruit: Passionfruit

Starch: Sweet Potato

Herb: Basil

Technique: Roasting

Matthew Rowbotham, Line Cook

Band: Ke$ha

Drink: Whiskey Ginger Ale

Restaurant: Bien Trucha, Geneva, IL

Cookbook: Cook with Jamie by Jamie Oliver

Protein: Beef

Vegetable: Carrot

Fruit: Plum

Starch: Crusty Bread

Herb: Sage

Technique: Braise