Give my Compliments to the Chef: Featured Summer 2024

Feature Image of Boka Restaurant, by Fox + Ivory

Chicago’s culinary scene is unmatched and attracts some of the world’s top chefs. By pairing a sincere passion for food with pure talent, these Chicago culinary artists are sure to elevate your wedding day meal. Not only will you be served a work of art, but your guests will also talk about the delectable meal for years to come.

Guenther Moreno

Executive Chef, The Ritz-Carlton, Chicago

Chef Guenther’s family has influenced his passion for cooking, from helping his grandmother cook family dinners at a young age to prepping vegan meals for his wife and grilling steak for his son. He started his career working alongside the chefs at the five-star Ritz-Carlton, Palm Beach. Seeking new challenges and wanting to be exposed to different cuisines and cooking techniques, Moreno moved to work for The Peninsula Chicago before joining The Ritz-Carlton, Chicago team. Fine dining at the downtown Chicago hotel begins at Torali, an Italian-inspired steakhouse favoring prime steak, handmade pastas and award-winning desserts. Curated by Chef Guenther, the Torali menu features traditional dishes that are elevated with seasonal, Midwest flavors.

Dish: New York Strip featuring prime steak with Barolo jus, served with charred cherry tomato on the vine, roasted shallots, watercress and pickled yellow squash.

Collin Bender

Executive Chef, Royal Fox Country Club

Leading the innovative culinary team at Royal Fox Country Club is Executive Chef Collin Bender. Chef Collin began cultivating his skills at an early age, leading him to graduate from Johnson and Wales University with a degree in Culinary and Hospitality Management. Now he has more than 20 years of professional experience, delivering authentic Italian, Mediterranean, French, Mexican, Spanish and American cuisine. Chef Collin has previously led teams throughout the U.S., mainly honing his skills in country clubs and restaurants across South Florida. He brings his multitude of experience, knowledge and creativity to the Royal Fox Country Club, creating memorable events and experiences unlike anywhere else. Subscribing to his belief in scratch-made and seasonal cooking, he enjoys customizing the experience of every wedding couple and event, ensuring that their time at Royal Fox Country Club is always a memorable one.

Dish: Horseradish and marrow-encrusted filet mignon served atop Boursin and chive whipped potato with cabernet demi-glace, roasted heirloom carrots and micro greens.

Mark Tylk

Executive Chef, The Armour House at Lake Forest Academy

Executive Chef Mark Tylk’s culinary practice began with formal training at Le Cordon Bleu in Chicago. But he really honed his craft and gained most of his experience in his 17 years working with Sodexo, predominantly serving in the university segment. For the last eight years, Chef Mark has been an integral part of Lake Forest Academy and the esteemed Armour House, where he curates unforgettable experiences for a diverse array of guests, including wedding parties, students, parents and faculty. His philosophy is grounded in responsible leadership and a commitment to improving our world through socially minded and sustainable practices. He is passionate about creativity in culinary arts and strives to inspire exceptional customer service that exceeds expectations.

Dish: Red lentil Moussaka with purple potato, gold beets with micro-flowers.

Tito Alvarado

Chef, Venuti’s Italian Restaurant and Banquets

Venuti’s Italian Restaurant and Banquets is proud to introduce its chef, Tito Alvarado. Chef Tito comes with 30 years of culinary experience and a background in Italian cuisine. Hailing from a small town in Ecuador, he grew up enamored by his father’s cooking and passion for Greek cuisine. Although Chef Tito loved his father’s cooking, his passion was in Italian cuisine, specifically old-world-style Italian food. After attending the New York Institute of Culinary Education, he started his career working at a Manhattan Italian restaurant under the guidance and mentorship of Chef Giovanni Trotony. There he learned the ins and outs of heritage Italian recipes and the secrets to some of the most famous Italian dishes in the world. He brings these secrets with him to Venuti’s, incorporating such flavors in both the restaurant and event catering menus while incorporating his own unique touches.

Dish: Chef Tito’s Special Surf and Turf: Lobster sauce-smothered crabcake stuffed between two 6 oz. filet mignon medallions over a bed of risotto and topped with sauteed jumbo Gulf shrimp.

Alejandro Arreola

Executive Chef, Mesler at SOPHY Hotel

Executive Chef Alejandro Arreola has been with Mesler Chicago restaurant, located within SOPHY Hotel Hyde Park, since it opened in 2018. Known as “Chef Eddie,” he was previously Chef de Cuisine at Four Seasons Hotel Chicago and The Ritz-Carlton, Chicago. Born in Mexico, his decades of culinary experience help him craft menus for guests, wedding parties and loyal neighborhood clientele in Hyde Park’s first boutique hotel. Chef Eddie has made Mesler Chicago a chef-driven destination with his inventive comfort food reimagined for Chicago’s sophisticated palates, creating a chic and stylish restaurant that serves as Hyde Park’s social hub.

Dish: Honey mustard glazed salmon served atop oyster mushrooms, squash puree, pomegranate seeds and pumpkin seeds, with lemon butter sauce and herb salad.

Justin Frankenberg

Executive Chef, Griffin Museum of Science and Industry

Originating from Washington, D.C., the allure and adrenaline of the kitchen brought Chef Justin Frankenberg to the restaurant industry at a young age. After earning degrees in food science education and foodservice management, Chef Justin worked at notable D.C.-area restaurants including The Red Sage and Bistro Bis. After gaining 15 years of experience in the restaurant industry, he relocated to Chicago and ventured into catering for large-scale events. In 2022, he took on the role of Executive Chef at the Museum of Science and Industry, where he delights guests with his inventive creations.

Dish: Sous Vide duck breast and asparagus with Cabernet reduction and Marcona almonds.

Carlos Orozco

Executive Head Chef, Catered by Design

Raised in a family of bakers and bakery owners, Carlos Orozco developed his passion for executing delicious sweets at the French Pastry School in Chicago. Having an extensive background in delectable desserts and off- premises catering, he has streamlined Catered by Design’s kitchen and operations to run like a well-oiled rolling pin. For the last eight years at CBD, Orozco has created unique dishes and has incorporated different techniques to improve its systems both in CBD’s commissary and in the field at events. Orozco believes that leadership and teamwork are a part of who he is and believes that they play a key part in achieving success in the catering world.

Dish: Herb-roasted rack of lamb topped with red wine sauce, served on creamy polenta and accompanied by glazed baby carrots.

Alonso Beckford

Restaurant Chef, The Matrix Room & Meg’s Lounge

Chef Alonso Beckford was introduced to baking by his godmother, to whom he attributes his curiosity and deep interest in cooking. Originally from Jamaica, his family immigrated to New York, where he brought flavors from his Caribbean roots while exposing his culinary skills in French, Asian, Italian, Greek and American cuisines. Along with formal schooling at Johnson and Wales in Miami, Chef Alonso cut his teeth in kitchens in New York, Atlanta, Orlando and Chicago. His love for art, multi-culturalism, education in food nutrition and simply bringing folks together over a thoughtful meal is what Chef Alonso loves most. He is thrilled to bring his craft as the Restaurant Chef of The Matrix Room & Meg’s Lounge, presenting contemporary global cuisine and highlighting flavor profiles from around the world.

Dish: Grilled octopus with a smoked red pepper sauce, roasted Peruvian potatoes, olive tapenade and chimichurri.

Robert Mulvenna

Executive Chef, Royal Melbourne Country Club

Robert is a seasoned culinary professional with 25 years of experience working in prestigious clubs, resorts, and stand-alone restaurants. Versatile in a wide range of cuisines, Chef Mulvenna brings a deep expertise rooted in French culinary traditions, having been classically trained and earning a degree from the renowned Le Cordon Bleu. In addition to his culinary degree, Chef Mulvenna holds a bachelor’s degree from Illinois State University. Outside the kitchen, he enjoys spending quality time with his fiancé, playing with their dog, exploring new restaurants, watching football, golfing, and cherishing moments with friends and family. Chef Mulvenna’s passion for food and community shines through in every dish, making him a beloved addition to our team.

Dish: Parmesan-crusted Lake Superior whitefish with lemon and ricotta whipped potato, haricot vert almandine and lemon beurre blanc.

Devinder Utpaul

Executive Chef, The Matrix Club

Executive Chef Devinder Utpaul leads the charge on the culinary front for diverse events and catering at The Matrix Club. Internationally trained with a mastery in global cuisine, Chef Devinder has more than 20 years of culinary and banquet experience — working for Hyatt Hotels & Resorts in the British West Indies and Eastern Caribbean Islands, Marriott Hotels in Washington D.C. and New York City and Maurya Sheraton Hotels in New Delhi, India. The acclaimed chef has developed menus for Qatar Airlines and was part of the opening team for the Emirates Airlines catering service. Chef Devinder has created and presented his unique cuisine for dignitaries from around the world throughout his career.

Dish: Grilled filet mignon accompanied by honey-glazed seasonal vegetables, herb potatoes and a bordelaise sauce.

Mychael Bonner

Chef/Owner, CMB Catering

Chef Mychael Bonner is an experienced chef and entrepreneur with decades of experience in the culinary profession. For over the last 32 years, he worked as a Chef Partner at Lettuce Entertain You, where he played a significant role in opening multiple successful restaurant concepts, including Maggiano’s Little Italy, Di Pescara, Saranello’s, Ivy Room at Tree Studios, B Square Pizza, Reel Club and Petterino’s. Chef Bonner is now thrilled to have branched out on his own to a new area of the culinary world: catering! CMB Catering is an opportunity for him to showcase his culinary prowess and accommodate the diverse tastes of the clientele. He believes every event should be an exceptional experience, with attention to detail and personalized service.

Dish: Pomegranate-glazed Scottish salmon with blistered green beans.

Jason Qureshi

Executive Chef, River Roast

River Roast’s Executive Chef Jason Qureshi has been part of Levy Restaurants’ portfolio since 2019, but has recently taken on the role of Executive Chef. A native of Los Angeles, he attended the culinary arts program at Los Angeles Harbor College. Immediately after, Chef Keven Lee hired Qureshi to join his elite Hollywood catering business, mentoring him for three years. After deciding to transition to restaurants, Qureshi landed at Bestia in the L.A. arts district. While there, he learned the arts and practices he now applies to his role at River Roast, and at his previous position at Tavern on the Park. Drawing from his childhood memories of dining out with his parents and siblings — and the notion that every good conversation starts over great food — Qureshi’s service philosophy is centered around creating lasting memories for each guest. Whether carving up River Roast’s signature roasts tableside, or developing menus for couples for their big day, Qureshi’s culinary team strives to make a lasting impression.

Dish: Pork belly bites topped with jalapeno jelly, pickled fresno and fresh cilantro.

Clinton Dew

Executive Chef, The Glen Club

Chef Clinton Dew started his culinary journey at Big Jones, one of Chicago’s most esteemed restaurants, located in Andersonville. As a line cook, he honed his craft under the mentorship of three-time James Beard Award nominee, Chef Paul Fehribach. This invaluable experience with Chicago’s iconic Southern cuisine resonated with Dew’s roots in Tennessee, near Johnson City. Following this, Chef Dew advanced to the role of Sous Chef at White Oak Tavern and Inn in Chicago, where his dedication and culinary talent quickly earned him a promotion to Executive Chef. During his time there, he also gained significant experience in front-of-house operations, further expanding his expertise.

In the winter of 2017, Chef Dew answered the call of the South. With another harsh Chicago winter approaching, he seized the opportunity to enter the club world as the Executive Banquet Chef at The Olde Farm in Bristol, VA. There, he successfully managed events for up to 4,000 guests, including high-profile clients such as Jack Nicklaus, Lee Trevino and Peyton Manning. After three years in the South, Chef Dew returned to the Midwest to start a family, finding it the ideal place to settle.

Dish: Grilled lollipop lamb chops with romesco sauce and micro arugula.

Hector De La Rosa

Executive Chef, Chicago Marriott Naperville

Originally from Jerez Zac, Mexico, Hector De La Rosa is a seasoned Executive Chef boasting more than 22 years of culinary expertise. Since 2017, Chef De La Rosa, affectionately known as “Chef Lobo,” has been an integral part of the culinary landscape at Chicago Marriott Naperville. Prior to this, he served as the Executive Sous Chef at The Hilton Oak Brook Hills Resort. Renowned for his innovative approach to cuisine,

Chef De La Rosa is celebrated as a visionary chef, well-versed in current food trends and renowned for his ability to craft menus that push boundaries. With an understanding of diverse ethnic and regional cuisines, he consistently delivers exceptional dining experiences. His strong personal work ethic and guest-driven focus on quality service results in mouth-watering flavors and meticulously crafted presentations.

Dish: Dried blend mushroom-crusted filet mignon served with roasted heirloom tomatoes, grilled local baby zucchini and French baby carrot, tricolor roasted fingerling potatoes and a fig balsamic glaze.

Luigi Garcia

Executive Chef, The Grove Country Club

With 15 years at Phil Stefani Restaurants and now six years at The Grove Country Club, Chef Luigi Garcia has a wealth of education and experience in culinary arts. During the 21 years working in these kitchens, he immersed himself in all aspects of the kitchen and formed relationships with local and international chefs. He observes food trends and Italian traditions related to seafood and applies them in the continued pursuit of perfection and the development of new classic dishes. Chef Luigi is always conscious of those around him and is focused on education and teaching his cooks and restaurant staff about the food, presentation and efficiency in the kitchen.

Dish: Roasted cold water lobster tail and filet mignon with celery root puree, roasted baby carrots, champagne butter sauce and red wine demi glaze.

Ken Regan

Executive Chef, The Odyssey

Leading the innovative culinary team at The Odyssey is Executive Chef Kenneth Regan. Born and raised in the south suburbs of Chicago, Chef Ken brings his love and passion for seasonal and local ingredients to The Odyssey. Chef Regan believes in sourcing local ingredients, such as locally grown
produce, cheese and meat. Midwest Craftsmanship plays a major role while creating his menus, as Chef Regan is constantly seeking out the freshest and best ingredients. “The goal is to cook as you would for your family,” he says.

Dish: Grilled veal chop with creamy goat cheese polenta, served with grilled spring vegetables and marsala pan sauce.