Executive Sous Chef

Madison started out cooking in kitchens as a way to support an engineering degree. Culinary quickly became a priority prompting a move to Chicago in 2019. Starting off at Forbidden Root Brewery in west town laid the foundation for Madison to secure her first Sous Chef roll. After 2020 her focus shifted into restaurants openings and reopening post pandemic. Since then she has worked with Band of Bohemia, Venteux, The Four Seasons, and Viceroy Hotel. In addition to private dinners, Madi currently works in culinary research and development.

Sous Chef

Derrick’s start was originally food running and bussing tables at Barcocina. Transitioning into the expeditor and then into doing desserts and helping with the line over the course of 4 years. A random meet and interaction with Kathy Vega landed him a job at Taste of the Philippines where he has been for the last 2 years. He has become Kathy’s right hand man with cooking from his family roots and learning more traditional cooking and techniques.

Sous Chef

Born and raised in Venezuela, Melanie developed an early passion for cooking by watching and learning from her family’s culinary traditions. She always had the curiosity about cooking and combining both art and food to make beautiful and delicious dishes. That’s when she went to Culinary School and moved to America in 2018 to keep learning from different cultures. She worked and staged in fine dining restaurants like Sean Brock’s Continental and Alinea. While she enjoys the art of cooking in all its forms, her true passion lies in the pastry world.

Sous Chef

Caitlin fell in love with cooking beside her Iranian grandmother. While learning familial Persian dishes, she experienced the power of food as a universal language, and soon developed a passion for culinary arts. Moving from Grand Rapids, Michigan to Chicago has created opportunities for Caitlin to build upon her kitchen experience in one of the richest restaurant cities in the world, learning under Michelin-starred chefs to hone her skills.

She appreciates culinary ability to uncover history and tradition while leaving space for playful inventiveness, and believes it is one of the deepest expressions of care. Caitlin is inspired by the opportunity to enhance intimate settings, conversations, and moments over an extraordinary meal, and is thrilled to bring creativity and connection to your dining experience.

Captain

Don acquired a passion for wine and hospitality at a young age, working his way through school at places in Ann Arbor, Michigan. However, after college he moved to France where his passion for wine exploded! As a Chicago veteran of the fine-dining scene, Don has made his mark in the city for almost 20 years. Working at places such illustrious places as Alinea, Les Nomades, and Temporis has helped hone his skills.

Captain

Originally from NE Ohio, Sarah moved to Chicago in 2009 to pursue media/production design within the music industry. After working at local music venues with a focus on hospitality and event planning, her interest in the restaurant industry grew, leading to opportunities to work within some of Chicago's most unique and commendable restaurants. This enthusiasm has remained steadfast, as she continues to work alongside trusted restaurant industry professionals toward building and achieving their vision. A few of her interests include music, her pitbull Esme, 90's nostalgia, traveling, cooking and pet nat.

Captain

Eryka is a fine dining veteran who previously worked at Oriole and Grace but long before that, she began her journey into the hospitality world working in cheese shops, cafes, well-known chains (including one of the international pancake variety) as well as a farm-to-table joint. Her style of service is approachable and fun, while still maintaining professionalism and a keen eye for detail.

Steward

Luis has worked with chef Don for quite a few years. Starting with chef Don at WoodWind and then following him to Venteux, then Duck Sel. He has become the backbone to Duck Sel.