Bistro 110 • Dominique Tougne

“In [French] cuisine today, Chef Dominique Tougne is reshaping the way we think about bistros,” reported the leading Paris newspaper Le Monde. Much to Chicago’s delight, Tougne has brought that culinary vision to Bistro 110, where he has served as executive chef since 1996. Tougne’s professional history includes significant periods of study with leading figures in French cuisine, including Joel Robuchon and Jacques Senechal.

www.levyrestaurants.com • 312.266.3110

Calihan Catering • David Danielson

Calihan Catering, has assembled a team of industry experts that reflect their uncompromising style and creative vision. Calihan’s kitchen, led by Executive Chef David Danielson, creates seasonal menus, cooked onsite at your event, to ensure the best possible flavor. Chef Danielson studied at the Dumas Pere school of French cooking, and worked at several Michelin-starred restaurants In France. Chef Danielson worked as the executive chef at New York’s United Nations Plaza Hotel, Chicago’s Palmer House, and as personal chef to the British Consulate General.

www.calihancatering.com • 312.587.3553

European Imports • Karl Helfrich

European Imports Ltd. is a family-owned importer and distributor founded in 1978 by Seymour Binstein. The company began as a cheese importer supplying primarily the Chicago market. In 1984 European Imports Ltd. started its foodservice division, supplying product to an extensive list of major hotel and white tablecloth restaurants in the Chicago area as well as servicing caterers and foodservice jobbers. Nationally, the foodservice business is handled through foodservice distributors with customers in Arizona, Minneapolis, Birmingham, Indianapolis, Detroit, Pompano Beach, St Louis and Texas. In 2000 European Imports Ltd. acquired Pee-Wee Imports to expand foodservice operations in Arizona. In 2001 an Arizona warehouse was opened to enhance service to retailers and foodservice segments in that rapidly growing market. Products for the foodservice division include olive oil, vinegar and vegetables in bulk, meat and game, baking chocolate, pastry ingredients and par-baked bread.

www.eiltd.com • 773.227.0600

Everest & Brasserie Jo • Jean Joho

Soaring above the city's skyline on the 40th floor of the Chicago Stock Exchange, Chef-Proprietor J. Joho's Everest is world-renowned for its personalized cuisine and award wining wine list. Consistently awarded the highest ratings by local, national and international publications since opening more than 20 years ago, Everest is a member of Relais & Chateaux/Relais Gourmand and Traditions & Qualité. Joho's Brasserie Jo, Chicago's premier authentic French brasserie, is a  recipient of the James Beard Foundation's Best New Restaurant award.

www.chefjoho.com

NoMI • Christophe David

Christophe David was fortunate to start his career at La Tour Rose working for his boyhood idol, chef Paul Bocuse. He fine-tuned his craft in Michelin starred restaurants across Europe, including Borgo San Felice; Château de Bagnols; Lucas Carton and Taillevent. David ran Park Hyatt hotel kitchens on four continents before bringing his contemporary French cuisine to NoMI in 2005.

www.nomirestaurant.com • 312.239.4030

Pasture to Plate • Rodrick Marcus

Pasture to Plate, Inc. is a specialty foods company that prides itself on sourcing and distributing unique ingredients from farms and ranches who adhere to strict growing procedures  and rigid specifications. Supporting sustainable agriculture is very important to us. Our farms adhere to proper husbandry of the land that includes a commitment to all natural feeds and fertilizers,humanely-raised livestock standards and 100% traceability.

www.pasture2plate.com • 708.652.3663

Peninsula Hotel • Terry Crandall

Terry Crandall joined The Peninsula Chicago as part of the pre-opening team in March 2001 as Executive Sous Chef, where he was involved in the set-up, training and management of staff, product sourcing and purchasing, and menu development.  In his current role as Executive Chef, Crandall also oversees the daily operation of the Five-Star/Five Diamond hotel’s seven entertainment and dining outlets as well as catering and banqueting services in addition to supervising the hotel staff of 70 cooks and stewards.

www.chicago.peninsula.com • 312.337.2888

Table 52 • Art Smith