Chef of the Month - 2010
December 2010
In December, we’re again awarding our Chef of the Month a bit differently; we’re extending this honor to two chefs instead of just one. Our December recipients knew each other in high school, and then went their separate ways only to reconnect many years later. Currently, Chef Thomas and Chef John manage the menu at Yuppie Hill Poultry where they have a monthly “dinner on the farm” utilizing mostly local ingredients. Congratulations to our Chefs and be sure to check out their delicious recipe!
Chef Thomas Cicero
Thomas Cicero’s interest in cooking began while watching his grandmother cooking up orders for her catering business. His love of cooking was further inspired by the home economics cooking classes in high school. This continued at his first job at the Stouffer Hamilton Hotel in Itasca operating the Fajita Station during Sunday Brunch. When at the Hamilton Hotel, he was mentored by Chef Michael Sauwin, a graduate of The Culinary Institute of America in Hyde Park, New York.
After this, Thomas knew then that he was meant to be a chef. He enrolled and was accepted at The Culinary Institute of America. Upon graduation in 1991 he took his newly honed skills and headed to Seville, Spain where he worked at the United States Consulate. He was the Personal Chef to the U.S. Ambassador to the World’s Fair of 1992.
After one year in Spain, Thomas returned to Chicago with a wealth of experience and an impressive Spanish vocabulary. He took that experience and became the Chef de Cuisine at Toulouse on The Park. He went on to work at Atlantique, Elaine and Villa Kula handling various responsibilities at each location, expanding his experience and knowledge.
In 2008 Thomas’ career took another turn. John Hudoc, a high school acquaintance and 1989 Culinary Institute Graduate invited him to visit a sustainable farm in Burlington, Wisconsin called Yuppie Hill Poultry, which is owned and operated by Lynn Lein. Lynn had a dream of opening a café for breakfast and needed help in developing a menu. Together Thomas and John not only developed a breakfast menu for Lynn but helped her implement a monthly “Dinner on the Farm”. The dinners are the second Saturday of every month. Thomas and John offer a pre-fixe menu that showcases seasonal, local product.
Thomas is currently residing in Joliet, Illinois where he and his wife, Suton, are raising two children.
Chef John Hudoc
Chef John Hudoc began his culinary career at the age of fourteen as a busboy and dishwasher in a classic French restaurant in Lombard, Illinois where he grew up. While attending high school he met Thomas Cicero, whom though a few years younger, but with the same passion for working in the kitchens. Thomas went on to study and graduate from the Culinary Institute of America in 1989. Chef Hudoc began his career by staging at the Hilton Palmer House and Towers in Chicago. From here he went on to work for Errant Enterprises where he worked though the ranks, as line cook then onto being a part of the opening crew for a number of their successful restaurants.
When Zarrosta Grill in Oakbrook, Illinois opened in 1990 he found his home working in fine dining. He spent three years as sous chef developing weekly menus that followed local, seasonal products while specializing in the use of wood grills, ovens and rotisseries. His efforts here received numerous accolades from local and national press.
Chef Hudoc returned to the Culinary Institute of America in 1994 for his Bachelors of Professional Studies. This was the first class through this new program at the Institute. He graduated in 1995 and was the recipient of the Jacob Rosenthal Leadership Award.
He his newfound education, Chef Hudoc went on to stage in Napa Valley, California at the Greystone Vineyards. Here, he worked under Chef Paul Sartory, whom he considers one of his greatest mentors. Chef Sartory instilled skill and humility in his kitchen and settled for nothing less than excellence, pride and respect for the product. It was during his stint in Napa that Chef Hudoc had the chance to work and experience the beginning of the Farm to Fork movement. The opportunity to work in organic gardens, tour vineyards, meet many farmers, and eat throughout northern California made a huge impact in his culinary style. He returned to Chicago to take over the reigns at Zarrosta Grill as chef de cuisine then moved on to work as a private chef with many exclusive clienteles.
During the beginning period of the culinary Vanguard movement, Chef John Hudoc and his wife Dr. Maria Bisabarros, a native Basque from San Sebastian, Spain, opened Chefsbinder.com providing European cookbooks and culinary translations from three Michelin star chefs in Spain.
Currently, Chef John Hudoc is a full time culinary faculty member at Robert Morris University in Chicago, Illinois teaching sustainable cooking to the next generation of chefs. He works closely with farmers in southeastern Wisconsin and caters monthly dinners using local products with his best friend Chef Thomas Cicero at Yuppie Hill Poultry Farm.
November 2010
This month’s Chef is a talented young chef in Green Bay WI. He’s had a love affair with food since he can remember. His energy is that of youth and quite frankly, is infectious (and considering this restaurant is in a former hospital, maybe a good thing!).
Aaron found an interest in food as far back as he can remember, helping in the kitchen at home. He began working in kitchens at age 14, where he started out washing dishes at the local Country Kitchen. He continued working in kitchens when he moved over to the Abbey Bar in while in high school. Even 
though he had a full time school schedule, he added working at the Right Place as well as the Abbey Bar. Once graduated from high school, Aaron entered the Culinary Arts program part time at the Fox Valley Technical College to hone his skills. During this time, he became a line chef at the Black & Tan Grille in Green Bay. After graduation and two years at Black & Tan, he was promoted to Sous Chef.
All his experience on the line paid off when he was hired as the Executive Chef of a new restaurant called Quincy’s, which was owned by the same management firm as Black & Tan. Once the restaurant was opened and on its way, he was moved back to Black & Tan as its Executive Chef where he’s been for three years. Recent, Black & Tan was moved to downtown Green Bay into the Bellin Building (a former hospital) where it’s location on an upper floor allows for views of the city, river and Green Bay. Its atmosphere is austere and matches the food produced by the kitchen and Aarons’ experience.
You can learn more about Black & Tan restaurant by visiting the website at: http://greenbay.blackandtangrille.com/
Sept/October 2010
September flew past us as we were busy getting into "pheasant season", so something new this month. We will honor our Chef with TWO months instead of our normal one month reign.
And to do this, we chose a local chef to grace our page. Chef Michael McDonald has an impressive culinary history, having learned from many including Chef Jean Joho, Chefs Gray Kunz and Troy DuPuy, Chef Nobo Matsuhisha and Chef Charlie Trotter. He's also spent time touring the US and Mexico while honing his abilities. All this lead to his being hired at "onesixtyblue" a sister restaurant to W Hoboken Hotel. Chef Michael appreciates bringing the 'farm to table' concept to his guests as well as delighting them with his culinary creations, making MacFarlane Pheasants a perfect fit. Help us raise a toast to this month's Chef of the Month, Michael McDonald!
Celebrating daily life guided by market-fresh inspiration, one sixtyblue’s newly-appointed executive chef Michael McDonald returns to his native city of Chicago to artfully blend vibrant seasonal flavors with modern traditions. His inspired menu encourages convivial dining at the American table everyday.
Chef McDonald’s passion for food began at an early age when exposed to the fruits of farm-life. During summers at his grandfather's farm, he collected eggs from coops, milked cows, and picked fresh vegetables. His appreciation for the integrity of ingredients was solidified during his culinary studies at Elgin Community College in Illinois, where he perfected the techniques that would later define his cooking style.
With over two decades of experience, Chef McDonald has had a series of formative stints at top kitchens. He practiced the art of fine French cuisine under Chef Jean Joho at Everest as chef de cuisine. Serving as executive chef at the Shore Club Hotel in Miami Beach, FL, McDonald’s appreciation for a clean, crisp approach to food was instilled in him by Chef Nobu Matsuhisa. Chef Gray Kunz later mentored and solidified McDonald’s appreciation for Asian technique and ingredients.
But most recently, McDonald was executive chef at C, Chef Charlie Trotter’s restaurant in the One and Only Palmilla Resort in Los Cabos, Mexico as well as the executive chef of Restaurant Charlie, the seafood-focused restaurant in the Palazzo Resort in Las Vegas. McDonald credits Trotter for giving him intensity and focus.
“I’ve learned so much during my experiences in various kitchens, from forging relationships with purveyors to getting the freshest ingredients to Mexico, to handling the stress and volume of a top-notch Manhattan operation,” says Chef McDonald. “I’m so happy to be back in Chicago, heading up the kitchen at such a reputable restaurant.”
behind the blue
simple inspiration every day of the week
one sixtyblue came to life combining the notion of a forgotten address, 160 Loomis, with what our neighbors called “the big blue building”. To them, one sixtyblue was once home of a pickle factory, but now this stylish neighborhood restaurant artfully blends vibrant seasonal flavors, modern traditions and an easy charm. Savor Chef Michael McDonald’s American cuisine that celebrates daily life guided by market-fresh inspiration. Today one sixtyblue defines the art of convivial, leisurely dining at the American table. One sixtyblue is located at 1400 W. Randolph Street; for reservations or additional info, call 312-850-0303 or visit www.onesixtyblue.com.
August 2010
Our Chef for August is from the Big Sky country of
Chuck began his culinary career as a student in his mom’s kitchen in Minnesota at a very young age. “I taught him everything he knows,” she has often said. His dad knows better and he is the one who introduced him to the smoker and sausage stuffer which are two of Chuck’s favorite pieces of equipment in the kitchen. Chuck graduated from Culinary School in 1980 and in 1982 moved west. Leaving his family and friends behind, he joined the kitchen staff of Lone Mountain Ranch in Big Sky where he worked for several seasons. Wanting to learn more, Chef Schommer was hired as the Chef at Saguaro Lake Guest Ranch in the desert of Arizona.
In 1984, Chef Schommer was recruited to take over the stoves at Buck’s T-4 Lodge in Big Sky. The young chef’s dream was to create a menu that would garner national attention, and that he did, being featured in publications like Bon Appétit, Gourmet, The New York Times, Food and Wine, Cooking Light, and The Miami Herald. Fred Tasker of the Miami Herald turned to Chef Schommer for advice on wild game cooking for his Lewis & Clark series of articles. Also recognizing the Chef’s accomplishments was the prestigious James Beard Foundation.
In 1999, Chef Schommer was the first chef working in Montana to be invited to display his talents at a wild game dinner for 75 people in New York City at the Beard House. In the spring of 2003, Chef Schommer left Buck’s T-4 and created Cornerstone Cuisine LLC in which Chuck and his wife Kris took over the restaurant at Grassy Mountain Cabins and Lodge where they also taught a variety of cooking classes. A seasonal business located in the scenic Big Belt Mountains, Grassy Mountain is open to the public from Mothers Day to mid-October. In December of that same year, Chuck joined the family at the Yellowstone Club as the Chef of the Timberline Café, a position he held for three winter seasons. In October of 2006, Chuck joined the Yellowstone Club year round as Executive Chef of the Yellowstone Club property, overseeing all culinary operations.
In July of 2009, Chuck’s life took a big u-turn, returning to Buck’s T-4 as a managing partner and Food and Beverage Director with Mike Scholz and David O’Conner. Chuck and his wife Kris enjoy living in the Gallatin Canyon with their two daughters, Lindsay and Kaela. Chuck served on the Ophir School board, chaired the local Ducks Unlimited committee, and has been a strong supporter of community events for over the 25 years that he has lived in Big Sky. To get a taste of what it would be like eating at Buck's T-4, click here to see the placemat which gives you the history of this famed restaurant and hotel. For more information about Buck's T-4, visit their website at www.buckst4.com and plan your Montana get-away!
July 2010
July's Chef of the Month comes from...well all over. However, he presently calls Chicago 'home'. Chef Derek Simcik has used MacFarlane Pheasants at several of the restaurants he's worked at through the years. In July, he's one of the chef's preparing BBQ for the Green City Market in Chicago (July 17th) for their BBQ event. We're honored that he chose to use MacFarlane Pheasants product for his offering to the customers of this farmers' market. As Executive Chef of the Atwood Cafe in the Hotel Burnham, he's already stated "I plan to switch up the menu to include game meats such as pheasant as we get through this cycle." Chef Derek - we thank you for loyalty to our product. Enjoy reading about his upbringing and how it's brought his cooking styles to where he is today.
From Athens to Atwood, it’s been a long culinary journey for Executive Chef Derek Simcik.
Born in Greece to American parents, Chef Simcik initially pursued fine art after high school, but was drawn through his family’s deep culinary ties into the world of food. His grandfather, a Czech immigrant and a butcher, often kept whole sides of beef in the freezer and prepared them for the family. His mother was a gifted cook from Louisiana, whose biscuits, dirty rice and smothered okra inspired his love of Southern food.
An avid traveler who has visited five continents, Chef Simcik often looked to cuisine as a window into culture. His experiences living in such diverse locales as Tunisia, Japan, and Germany have brought him into contact with a tremendous variety of ingredients and techniques. Eventually, fascinated by the possibilities of food, he traded his palette for a plate.
Chef Simcik, a graduate of the Art Institute of Washington, was captivated by the precision and attention to detail of pastry chefs. He was grateful for his experience in a European kitchen, and trained at Der Haussen in Vienna, Austria before returning to the United States to pursue a full-time career in food. After stints as sous chef and pastry chef at Washington DC’s noted dining hotspot Café Milano and The Grille at Morrison House, Chef Simcik eventually joined the team at Jackson 20 as executive pastry chef, before being promoted to chef de cuisine in early 2009.
Arriving at Atwood Café in early 2010, he brings his extraordinary depth of experience and commitment to the finest ingredients, which work well with his artful touch and authentic Southern sensibility.
Simcik enjoys traveling and immersing himself in the cuisines of other cultures. An avid environmentalist, Simcik hopes to retire and cook in his favorite part of the world, the Caribbean.
To learn more about the Atwood Café, visit their website at http://www.atwoodcafe.com/ or call 312-618-1900 to make your reservation.
June 2010
This month's chef wrote his own biography, in the same style of his cooking and menu prep - a bit whimsically. Chef Chris Carriker, from Portland OR, has used MacFarlane Pheasants in his menu many times and in many varied ways. Read his bio, and you'll understand why his menus are so successful at the Gilt Club (www.giltclub.com) in Portland OR. If you have the chance to visit Portland, be sure to visit and enjoy yourself at this comfortable, homey restaurant. Check out our recipe page and you'll see the Pheasant Boudin recipe Chris chose for us to share with you. Enjoy!
When I was a kid, I loved to cook. At eight or nine years of age, I began braising meats and making stews and soups from scratch under the watchful eyes of my mother and grandma. My grandma was big into baking but I never got into it as a youngster. I took my first culinary job because I could cook and didn’t know what else to do. When I got out of high school, I bounced around different colleges before attending Western Culinary Institute, where I graduated. My first job was at the Sea star, in Grayland, Washington, a seasonal seafood and steak restaurant. The owner gave me an opportunity to work as a lead line cook. He showed me the basics of restaurant cooking, emphasizing discipline. I learned a lot from this job. My next step was learning from Ronnie Vance, who was the chef at Scarlet Begonias, a small Portland restaurant. Later, I worked for him in a restaurant in Silverton, Oregon. He really helped me in terms of taking food in a whole new culinary direction. It was here I started to understand what fine-dining cuisine could be. How to pair and match flavors, and how all the tastes go together. Ronnie would take something like a classic meatloaf, for example; grind the pork, veal and beef to order and make little individual meat-loaves instead of making one big meatloaf. During this time I learned about previously experimental (cooking) techniques like sous vide cuisine, activa rm (meat glue), and other products that lead to the enhancement of the simple cuisine (36-hour Guinness braised beef). Later on, at Bruce Carey Restaurants, Bruce Carey, Joe Rogers, and Chef Christopher Israel taught me so much on how to manage a restaurant. Chris taught me the finer points in the kitchen and front of the house. He knew every aspect of the restaurant from the tablecloth placement to the flavor enhancement of a teaspoon of lemon juice. Everything was very detailed, and everything was done for a reason. Chris Israel knew what the whole show was about: from the dining room drapes, to the flowers on the table. He showed me how to taste food and why everything should taste the way it does in a simple way. Working at 23Hoyt helped me understand all about regional cuisine. My style of cooking: Simple northwest. I use as many products that come from our Pacific Northwest farmers and ranchers as possible. I call it northwest cuisine heavily influenced by French, Italian and Mediterranean styles and traditions. It's straightforward using interesting ingredients. My focus with the Gilt Club is simple elegance, with a little whimsy of course. Taking classic cuisine and putting a "Gilt" twist on it. This experience is in essence grounded in consuming foods grown, caught and made in Oregon, in our Pacific Northwest, and how we celebrate our native products.
One type of cuisine I could eat every day for the rest of my life? Alsatian cuisine or chicken strips... I can't decide. If I wasn’t cooking, I would probably be in prison. Just kidding. But seriously, the practice and creativity of cooking saved my life and gave me a direction leading to a career.
Over all these years, I've worked in a lot of amazing kitchens: Wildwood, 23Hoyt, Meriwether’s, Silver Grill in Silverton, and now the Gilt Club. A few of my favorite things: Locally foraged mushrooms from Lars The Mushroom Guy, romaine from Creative Growers, Beets and greens from Singing Pig Farms. In the summer: Viridian Farms has simply the best blueberries, peaches, vegetables (sheep’s nose peppers, carrots, herbs and chicory.) When I'm not cooking? I like to go on biking, and other outdoor trips... I play guitar mostly hard rock music, and I like to travel with my wife and experience different cultures and cuisine.
If I could invite just three people (alive or dead) to my house for dinner party, here's who I'd like around my table: David Bowie, Frank Zappa and, of course, my wife because she’d have to come. And if I'm the guest? Just two chefs who I'd love to cook me dinner: Thomas Keller and Michel Bras
Visit The Gilt Club's website for more information: www.giltclub.com
May 2010
May’s Chef of the Month honor goes to Chef Susan Spicer of Bayona Restaurant in New Orleans, LA. Recently, Chef Spicer included our pheasant on her menu as a special. We hope it will become a regular special item for the staff at Bayona!
Chef Susan Spicer began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979. After a 4-month ‘stage’ with Chef Roland Durand (Muileur Oeuvier de France) at the hotel Sofitel in Paris in 1982, she returned to New Orleans to open the 60 seat bistro “Savoir Faire” in the St Charles Hotel as Chef de Cuisine. In 1985, she traveled extensively in California and Europe for 6 months, returning to work in the kitchen at the New Orleans Meridien Hotel’s “Henri” (consultant chef Marc Haeberlin of l’Auberge de I’lle).
In 1986 she left to open the tiny “bistro at Maison de Ville” in the Hotel Maison deVille. After nearly four years as Chef, she formed a partnership with Regina Keever in the spring of 1990 and opened Bayona in a beautiful, 200 year old cottage in the French Quarter. With solid support from local diners and critics, Bayona soon earned national attention and has been featured in Gourmet, Food Arts, Travel & Leisure, Bon Appetit, The New York Times and more.
Susan owned and operated Spice Inc from 1997 – 1999, a specialty food market with take out food available. In 2000, she and three partners Herbsaint, a casual bistro styled restaurant in the Warehouse District which quickly became a hot spot for locals.
Susan has been the guest chef at the James Beard House, The oriental Hotel in Bangkok, the Lanesborough in London, Cunard and Crystal Cruise lines as well as appearing on local and national television, most recently appearing on the finale of the popular Bravo series Top chef. She also contributes her talents to numerous charity events in the New Orleans area. In 1993 she received the James Beard Best Chef of the Southeast Region and in 1995 was chosen for the Mondavi Culinary Excellence Award. Chef Spicer has received number awards since then, most recently receiving the John Folse Culinary Institute’s Lafcadio Hern Award which is given to “Culinary Professionals who have had a long term positive influence on the cuisine and culture of Louisiana and the nation.” Bayona has also received its share of recognition having been listed on the Zagat guide many times by receiving a rating of 28 out of 30 points, and in 2009 receiving 4 stars from the Mobil Star Awards.
It goes without saying that if you’re in New Orleans, Bayona Restaurant is a ‘must visit’ restaurant. You can find out more about this wonderful eatery at www.bayona.com.
April 2010
April means spring is springing and it’s time to shake off the cold of winter! To help you with this endeavor, we have chosen Master Chef Ken Arnone as our April Chef of the Month. Chef Ken created a wonderful recipe called Dry Sack Braised Pheasant Thighs, served with baby root veggies. You can find his recipe on our Recipe’s page and try it for yourself. It’s perfect for a cool spring day after being outside much of the day or after watching spring showers keep you from the out of doors.
Master Chef Ken has an impressive work history, knowing his passion in life was food. He came to this as he watched his Sicillian born grandmother in their kitchen. The celebration of great food and family became the benchmark. Chef Arnone began climbing the culinary ladder at the age of 14 where he had to rise at 4:00 am just in “time to make the donuts”. During high school and college Ken worked in various eateries. While earning his BS in Economics at SUNY Albany, Ken’s early talents garnered him the “best buffalo wings championship" contest 3 years running.
After graduating he was enticed by the high pressure and fast pace of Wall Street. Ken started as a stock broker and rapidly rose to Vice President of Investments, where he developed his straight forward managerial style and business acumen. However, his true calling and passion for food led him back into the kitchen after a 4 year hiatus.
In 1990 Chef Arnone attended the Culinary Institute of America where he graduated with honors. His quest for knowledge led him to several prestigious hotels and restaurants across the country including: Actuelle, Dallas Texas, the Salish Lodge and Ray’s Boat House in Seattle Washington. Returning back home to NYC he landed the Executive Chef’s job at the Marriott Marquis’ View Restaurant, the chain’s number one grossing operation. After receiving numerous accolades and reviews, Marriott promoted him to run all food production at the Marquis - a $72 million dollar food and beverage machine. He returned to his alma mater in 1999 where he taught many classes and inspired over 3,000 young chefs. The CIA called upon Ken to take the helm of its newest restaurant, Ristorante Caterina de Medici, three years later they received an Ivy Award from Restaurant and Institutions Magazine.
In February of 2003 Chef Arnone went after his dream and passed the grueling 10 day Certified Master Chef exam. He joins a very exclusive group of only 61 CMCs in the United States.
Career highlights include: the Culinary Olympics in Germany and England, Heisman Trophy Awards Dinner, Grammy Awards, James Beard Awards, ACF National Convention Demonstrations, Restaurant and Institutions Ivy Awards Dinner, Wine Spectator’s Wine Experience, North Fork Merlot Barrel Tasting and the Pacific North West’s Greatest Wine Auction.
Chef Arnone is very involved with local charities and often volunteers his services for benefit dinners.
March 2010
After finishing his Culinary Arts Program at a Waukesha County Tech College, Chef Steve Karras began his career at the Western Racquet Club in Elm Grove, WI. Under the tutelage of Chef Chuck Meitner, Steve prepared a vast variety of daily specials for breakfast, lunch, and dinner which included three custom soups. During the next 17 years, Steve was an active participant in the American Culinary Federation.
Furthering his career, Steve became Executive Chef at the Milford Hills Hunt Club in Johnson Creek, WI. His vision is responsible for expanding Milford’s menu with tasty dishes that feature pheasant, beef, fish, and other crowd pleasers catered.
His kitchen philosophy is simple, be professional, run it casual, and accept suggestions from all involved. This allows for a team environment that nurtures creativity, respect, and appreciation for all work done.
Today, Steve’s impressive menu, managerial skills, and proven ability to produce quickly under pressure greatly contribute to the success of Milford Hills. Whether over seeing dishes for a wedding of two hundred or satisfying a group of sporting clay league members, Steve’s skills are both appreciated and sought after.
Milford Hills Hunt Club’s Restaurant & Bar is open to the public and features full lunch and dinner menus, ranging from casual fare to fine dining—everything from a Stacked Ruben Sandwich to Grilled Pheasant Oscar, and a myriad of choices in between.
Milford Hills Hunt Club is open to the public; please visit their website to find their hours of operation http://www.milfordhills.com/cms/restaurant.html
February 2010
Our selection for this month is Chef Marcel Fortuin. He has been using our product for many years and almost always has a pheasant dish on his Bistro M menu. Bistro M is located in McAllen TX, and recently opened Barcelona as a more casual place to meet and dine. Chef M promotes authenticity in his recipes, not overpowering the flavors but allowing them to blend and meld to make a delicious dining experience. Please be sure to visit him if you're heading to southern Texas!
Chef Marcel Fortuin has over 30 years of experience in the culinary arts. Born in Rotterdam “The Netherlands”, he spent 8 years in Culinary Arts School earning 3 culinary degrees. Chef Marcel apprenticed with several Master-Chefs and has traveled extensively throughout Europe, Mexico and the United States. His interest in the culinary arts started very early in his childhood and he began pursuing his goal at age 13 in a French bistro.
In addition to his title as Executive Chef, Chef Marcel also teaches Culinary Arts and is an instructor for the Texas Department of Health. Despite his demanding schedule, Chef Marcel also finds time to contribute to causes such as March of Dimes, Casa, Our Lady of Sorrows, Dress for Success, Junior League, National Heart Association, and other worthy causes. Chef Marcel came to the United States in 1993. His lovely wife Sylvia is from McAllen and Chef Marcel realized how much his talents were needed in this area.
Bistro M was started in a small intimate restaurant in North McAllen. Chef Marcel is experienced in Dutch cuisine as well as the cuisines of France, Belgium, Germany, Italy, Spain, Japan, China, Indonesia, Mexico, North and South America, and Nuevo Latino cuisine.
Chef Marcel’s philosophy is: "To cater to his guests as if they were his finest friends and to cook the most excellent food possible."
As Chef puts it, “Perfection is Attainable.”
January 2010
This month, we chose Andrew Zimmerman, Executive Chef, Sepia Restaurant, Chicago IL as our Chef because of his creative use of our pheasant on his regular menu.
Growing up in New York in the ‘80’s, Andrew Zimmerman’s childhood goal was a fairly common one – he wanted to be a rock star. Though he played around in the kitchen, he pursued that goal into his early 20’s, supporting his dream by working in local restaurant kitchens. Over the years, he realized not only was he a better cook than musician, but that his true calling was found in the kitchen. He began taking cooking seriously and soon was working as sous chef under Renato Sommelia, whom he cites as one of his strongest culinary mentors. He spent nearly three years working under Sommelia and after learning all he could, enrolled in the prestigious French Culinary Institute. Zimmerman graduated first in his class at the FCI (2000) and never looked back.
Zimmerman continued working in the region and after three years, was ready to make a move. Drawn to Chicago by the abundance of world-class restaurants, the food-centric nature of the city and the fact that Chicago is his wife’s hometown, he accepted a position at the Park Hyatt Chicago working alongside Sandro Gamba. In 2004, Zimmerman met restaurateur Terry Alexander who was impressed with his capabilities and hired him as Executive Chef at MOD. From there, the business pair opened del Toro and although Alexander became a professional mentor to Zimmerman, due to reasons beyond their control the restaurant closed. Zimmerman returned to the Park Hyatt, as Chef de Cuisine at NoMi, working with Christophe David who also had a profound influence on Zimmerman’s evolving style. In 2008, he was introduced to Emmanuel Nony and early the following year, Nony offered Zimmerman the Executive Chef position at Sepia. “Andrew brings not only strong creativity to Sepia, but a strong sense of leadership and maturity to the position. He perfectly understands our mission of blending rustic and contemporary cuisine,” states Nony. In addition to Sommelia and David, Zimmerman’s style of cooking - one that is direct, seasonally based and primarily Mediterranean influenced - echoes the styles of Fergus Henderson, Thomas Keller, Judy Rodgers, Alice Waters, Charlie Trotter and Paula Wolfert.
Zimmerman and his wife, Lindsey, a clothing designer and store owner, live in Chicago’s Bucktown neighborhood and when not working, this creative pair can be found traveling, finding inspiratiion all along the way.