Hans Christian satiates his curiosity about food by enrolling in Taylor’s University where he learned the fundamentals of classic French cuisine before going on to pursue his Bachelor’s Degree in Culinary Nutrition and Food Science at Johnson & Wales University.
Hans then acquired a taste of gastronomy through notable staging experiences working alongside Eric Ripert (Le Bernardin) and Grant Achatz (Alinea and Next). He then proceeds to work in Yono’s, Next, and currently Rickshaw Republic with an intention to elevate his root cuisine of Indonesia.
“I would like to convey a progressive take on the food that I grew up with by merging French technique, modern presentation, and authentic Indonesian taste; to give a new perspective on Indonesian cuisine. To reimagine Indonesia. At the end of the day, food is all about comforting people, not impressing; it brings people together.”
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Food Photo by DLM Photography
David moved to Chicago to work at the world-renowned and most award-decorated restaurant, Alinea. Currently, he is honing and mastering his skills at Moto.
His philosophy on food is that "Cooking is not a hobby for me, it's a lifestyle. A lifestyle that I've dedicated to deliver a unique dining experience and to give the eater the same perspective of my culinary adventure."
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Food Photo by DLM Photography
Yongmin Lee was born and raised in South Korea. He fell in love with cooking in elementary school but didn't begin cooking professionally until the age of twenty. Even while away from the restaurant, Lee cooks constantly and is always pushing himself to make something great. He received his Associate's Degree from Kendall College, one of the best culinary schools in the United States, and has worked his way through several amazing kitchens before landing his current position at Grace. After learning how to express himself through his cuisine during his career, Lee has crafted a dreamlike five-course menu, and encourages everyone to one day taste who he is.
Imagine getting a wonderful ingredient or a new fish to play with and when you finally come up with the perfect dish, you explain it to the customers only to have them stay within their comfort zone and order things they are familiar with like edamame or miso soup. Which is nothing special and is served in all the other hundred sushi joints in Chicago. I hate it when customers order those, or when you have wonderful fish in and they just want a California roll or spider roll and to top it off, an extra side of spicy mayo. Really grinds my gears.
During my entire culinary career, I haven't fully embraced my own Filipino cuisine. At this showcase, I still won't fully embrace it. Allow me to misnomer my approach as Faux-lipino cuisine. I wish to paradox and mind play you to your entertainment as this is how I infatuated myself with this art.
Chef Christian is a sustainable foodservice consultant, chef, author, and entrepreneur. His company, Beyond Green Sustainable Food Partners, provides measured strategies and solutions for organizations interested in making the switch to more sustainable foodservice platforms. The company is also a local foodservice provider for the greater Chicago community.
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Food Photo by DLM Photography
The Future of Food is the Past
By consciously combining the past with our present we can pave the way for a healthier future. In our endless quest for convenience, much of society has all but abandoned the simplest forms of nutrition found in plant-based foods. As a result of our processed fast food culture, we’ve sped closer toward problems like sickness, obesity, and premature aging*.​
My menu presents an alternative to fast food by celebrating “first foods,” a selection of unprocessed plant-based foods found in our civilizations’ past combined with the technologies and techniques of the present. The resulting “future food” features the delicious textures and flavors that our palates have evolved to expect and enjoy, along with the nutrients that we’ve always needed.
Bob Garret is a food lover and his goal is to cook to inspire people to cook. His vision of food in 5 years from now would be a vegetarian diet concentration, with the option for a pescatarian add on...sustainability being on the forefront of his design, not only as a way to support and encourage the environment but as a way of encouraging everyday cooking for a better lifestyle.
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Food Photo by DLM Photography
"I wake up every day thinking about food, and dream about it when I'm asleep." — Matthew Munaretto
​Matthew Munaretto started cooking when he was 16 and at the young age of 22 has managed to work in some of the most highly awarded kitchens in Chicago, like Alinea, Moto, 42grams, and Cantina 1910. Matt is a representative of a new American style of cooking, and his experience in unconventional techniques and molecular gastronomy has led him to create a truly one-of-a-kind 5-course prix fixe menu for our January 19th Plate Your Dream event. Matt plans to take you on a culinary journey influenced by both his roots in Ohio and his experiences in the windy city.
"I'm going to have a little bit of all the parts of my life in the showcase, starting with where I am now and working backward."
