Once considered a city simply of steakhouses and deep-dish pizza joints, Chicago has morphed into a vibrant and rich collection of second-generation, energetic chefs seeking to forge strong relationships with local producers and the diners they look to inspire. Master Chef Rick Bayless, Stephanie Izard of Girl & the Goat, Tony Mantuano of Spiaggia, and Paul Kahan with his slew of award-winning restaurants are just a few of the top chefs making headlines not only in Chicago’s food pubs but also nationwide.

The Chicago Chef’s Table gathers Chicago’s best chefs and restaurants under one cover. Profiling over 60 signature “at home” recipes from some of Chicago’s beloved dining establishments. The book is a celebration of Chicago itself and its modern Midwestern cuisine.

About the Author

Amelia Levin is an award-winning food writer, cookbook author and magazine editor. A former news reporter for the Chicago Tribune and certified chef through Kendall College, Amelia has written for a variety of foodservice industry magazines for more than 15 years and currently serves as the editor-in-chief of National Culinary Review, published for and by the American Culinary Federation. She lives in the Chicago area with her husband and two children and enjoys dining out in the city.

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