TakeeverythingthatconnotesMidwesterncharm:effusivegoodwillandaloveofcommunitycoupledwithakillerwork ethic, andyou’vegot itsembodiment in2011 Chicago RisingStar Chef ChrisPandel.Hisfoodis justasappealing--rootedinclassic FrenchtechniqueandmostlylocalMidwesterningredients,itis rusticand hearty,and atthesametimefresh,clean,and elegant.
Pandelbeganhiscareerasa chefby helpingoutatarestaurantinhishometownofRiverside,Illinois.Beforelong, theheadchef picked Pandelupbythescruff of hisneckandploppedhimdowninthekitchen, where Pandelsays, “I've been working my tail off eversince.”His next job wasatCourtright’sinWillowSprings,afavoritefine-diningexcursionforChicagoans.Next,PandelattendedJohnson&WalesUniversityandgrabbedthechancetointernatChicagochef-factoryTruunderChefRickTramonto.
Pandel spent what hecalls “graduateschool” in NewYork City,atCaféBoulud underChef AndrewCarmellini.LoveofhomebroughthimbacktoChicago,andTru,whichledtoaposition as corporatechefatthreeTramontorestaurants.Ofhismentors,PandelsaysCarmellinimoldedhimintoacook,andthatunderTramonto, heearneda“senseofself” in thekitchenand theknow-howto runabusiness.
In2008,Pandelopenedneighborhoodeatery TheBristolwithpartnersJohnRossandPhillipWaters.TimespentatTheBristol istimeinvested in cozygoodhumor:communaltablesencourage conviviality, thestaffspreads the warmth, andPandel’s cookingfollows throughwith just therightblendofcomfort andcreativity.
Balena opened in late March 2012, and is Pandel’s second restaurant withJohn Ross and PhillipWalters. Balena is an odeto ItalianInfluenced simplicity, with a menu focused upon Italian inspired foods sourced from the farms of the Midwest. Balena was included in Bon Appetit’s list of 25 best new restaurants in 2012, and was nominated for a James Beard “Best New Restaurant” award.
Formento’s, opening Winter 2014 will be B. Hospitality Co.’s third restaurant, which will pay tribute to 1950’s Italian-American red sauce joints and will feature the classic dishes from that era. Chris and partners are also opening Armour & Swift in Spring 2015, which will feature a meat-centric menu celebrating the history of Chicago’s meatpacking district.
AWARDS
ChrisPandelnamed 2012EaterAwards“Chef oftheYear”
The Bristolnamed“OneoftheTenBest New RestaurantsIn America” byGQMagazine
Balenanamed“One of the50 BestNew Restaurants of2012” by BonAppetitMagazine
Balena named “One ofthe2013 Top 10New Restaurants in theU.S.” byGayot.com