Give my Compliments to the Chef: Featured 2026

FEATURE PHOTO BY by Madi Ellis Photography

Your guests will remember the food long after the wedding ends, so choosing the right chef matters. Luckily, the greater Chicago area is home to some incredible culinary professionals. Here are seven you should know.

Jason Hammel

Executive Chef, Marisol Restaurant and Bar at the Museum of Contemporary Art Chicago

The creative spirit behind Marisol Restaurant and Bar at the Museum of Contemporary Art Chicago is celebrated Chicagoan Jason Hammel, Executive Chef and owner of the award-winning Lula Café in Logan Square. In 2024, Hammel and Lula earned a James Beard Award for Outstanding Hospitality. Known for his trailblazing seasonal cuisine, Hammel helped pioneer Chicago’s farm-to-table movement, forging close ties with Midwestern farmers and introducing inventive dishes weekly. “Before I discovered cooking, I thought of myself as a young, urban artist, a seeker,” Hammel says. “At the MCA, I found something more — a creative community testing ideas and imagination.”

Dish: Gem lettuce salad with apple, dill, macadamia, pecorino and a natural food salad dressing, from “Museum of Modern Art: Artists’ Cookbook” (1977).

Photo by Jeff Marini

Christopher Cuellar

Executive Chef and Owner, Elite Events Chicago

Christopher Cuellar is the executive chef and owner of Elite Events Chicago, a culinary team dedicated to redefining what it means to cater in Chicago’s luxury event market. Formerly operating as “Cooking with Cuellar,” the brand’s evolution reflects Chef Chris’ commitment to delivering restaurant-quality cuisine with immersive, hands-on service. His work blends cultural authenticity with refined technique and has earned recognition locally and nationally. Rooted in excellence and community, Chef Chris continues to elevate his brand, creating opportunities for chefs and vendors while crafting unforgettable experiences for every client.

Dish: La Bomba Croqueta made of Spanish bomba rice, arroz con gandules, pollo guisado and infused with a soft manchego cheese. Finished with a mojo crema and a delicately fried plantain.

Tim Benante

Executive Chef, Crystal Tree Golf & Country Club

Chef Tim Benante, a Chicago native, brings a wealth of culinary expertise and passion for excellence to his role as executive chef at Crystal Tree Golf & Country Club. His career includes time in Michelin-starred kitchens; The Lobby at The Peninsula Hotel Chicago and Boka Restaurant, where he refined his skills in technique, flavor balance and fine-dining presentation. Chef Tim also led the culinary program at RH in Oak Brook, where he combined elevated comfort cuisine with an elegant, modern dining experience. At Crystal Tree, Chef Tim oversees all aspects of the Club’s culinary operations, from the à la carte dining experience to its banquet and private event business. His innovative approach to menu design, commitment to fresh and seasonal ingredients, and attention to presentation ensure every event, from intimate gatherings to grand celebrations, is memorable.

Dish: Hamachi crudo with rhubarb aguachile, shiso and Cucumber.

Aaron Bickham

Director of Culinary and Corporate Executive Chef, The Bartolotta Restaurants

Chef Aaron Bickham serves as Director of Culinary and Corporate Executive Chef for The Bartolotta Restaurants, where he has been an integral part of the team since 2001. A classically trained chef with broad cultural and culinary expertise, he oversees menu development, kitchen leadership, operations and guest experience while mentoring and recruiting the next generation of culinary talent. His strengths in banquets, catering, menu creation and restaurant management have been instrumental to the company’s continued success. Chef Aaron’s distinguished career includes working alongside Chef Paul Bartolotta, Chef Daniel Boulud and Chef Thomas Keller, the latter during the prestigious Bocuse d’Or chef competition. He has also held leadership roles in top Chicago and Milwaukee restaurants and trained at the International Culinary Center.

Dish: Grilled 20 oz bone-in prime ribeye served with caramelized trumpet royale mushrooms, braised cipollini onions and bordelaise sauce.

Paul Virant

Executive Chef & Owner, Vistro Prime (Hinsdale), Petite Vie (Western Springs), Gaijin (Chicago)

Paul Virant is a celebrated chef and restaurateur known for his dedication to seasonality, preservation and Midwestern ingredients. He is the executive chef and owner of Petite Vie, a modern French brasserie in Western Springs; Vistro Prime, a neighborhood steakhouse in Hinsdale; and Gaijin, Chicago’s only okonomiyaki-focused restaurant. He is also the creator of Jar Sessions and author of The Preservation Kitchen. A four-time James Beard Award finalist and Food & Wine Best New Chef (2007), Virant earned a Michelin star for Vie and was named Jean Banchet’s Chef of the Year in 2024.

Dish: Pork Chasseur: pork tenderloin, mushrooms, garlic, white wine sauce and roasted tomato.

Photos by Nathan Olsen

Eric Blackwell

Executive Chef, Moveable Feast + Co.

Executive Chef Eric Blackwell is a celebrated chef rooted in the Fox Valley community, bringing more than two decades of experience to the table. From humble beginnings in local diners to orchestrating unforgettable wedding feasts for hundreds of guests, his culinary journey reflects both skill and heart. As Executive Chef of Moveable Feast + Co, he leads the culinary vision for the company and its venue, Company 251. Guided by a passion for flavor-rich, locally sourced and wholesome ingredients, Chef Eric transforms every dish into a story of creativity and care.

Grounded by his faith, devoted to his family and committed to his community, he embodies the true spirit of farm-to-table dining — where every bite reflects passion, purpose and place.

Dish: Grilled rainbow carrots with Swiss chard, shaved red onion, almond, honey and lemon, plated on Moveable Feast’s signature tablescape.

Photos by Christi Lee Photography

Jessica Cody

Owner & Executive Chef, Cody’s Belly Bites

Self-taught and proudly rooted in the suburbs of Chicago, Chef Jessica Cody is the heart behind Cody’s Belly Bites, a Geneva-based private kitchen and catering company. What began as a food truck born during the COVID-19 pandemic has since evolved into a takeout restaurant and now into Chef Cody’s own private kitchen — each chapter a reflection of resilience, creativity and passion. Known for her ever-changing menus and fully customized dining experiences, Chef Cody ensures no two events are ever alike. Her approach celebrates originality, warmth and elevated comfort cuisine, crafted to tell each client’s story through food, flavor and unforgettable presentation.

Dish: Crispy spicy tofu served over mixed greens tossed in a fresh herb vinaigrette with avocado, cherry tomatoes and a finishing touch of microgreens.

Photo by Jennifer Hyde