TEAM

OUR TEAM IS LED BY
AWARD-WINNING CHEF CHRIS PANDEL

CHRIS PANDEL
EXCECUTIVE CHEF

Take everything that connotes Midwestern charm—effusive goodwill, love of community, and a killer work ethic—and you will find its embodiment in Chef Chris Pandel. His food is just as appealing: rooted in classic French technique and predominantly local Midwestern ingredients, Pandel's cooking is rustic, yet refined.

In 2008, Pandel opened neighborhood eatery, The Bristol. Located in Chicago's Bucktown neighborhood, Pandel's menu features handmade pastas and charcuterie; farm-fresh, locally sourced produce; and a nose-to-tail approach to cooking.

Balena, an ode to Italian influenced simplicity, opened in Chicago's Lincoln Park neighborhood in March of 2012. Balena's menu consists of handmade pastas; pizzas from a wood-fire oven; and locally sourced, farm-fresh meats and produce. 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.

Beginning in October 2015, you can find Pandel in the kitchen at Swift & Sons. The Swift & Sons menu displays Pandel's signature focus on high quality, locally sourced ingredients and refined cooking techniques with an elevated twist on steakhouse classics, a "boutique beef" program, thoughtful vegetarian dishes, and seasonal sides.

THE TEAM

Our team are passionate about meat, using the freshest of ingredients and providing an unparalleled dining experience.

Leigh omilinsky
executive pastry chef
mike vilarosa
Chef De Cuisine
mike gorman
executive sous chef
marcello cancelli
wine director
Wesley Conger
general manager
Sterling Nickles
Assistant general manager
miguel tamura
director of operations

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