Chef Mark Hellyar's Secret For Momotaro's Success Is Remaining Unique

Chef Mark Hellyar's Secret For Momotaro's Success Is Remaining Unique

While in Tokyo, Chef Mark Hellyar worked at Oak Door, Keyekazaka, and Shunbou. Through his experiences, he gained a deep appreciation of Japanese dining, culture, and way of life.

“I just saw like the difference in quality in all the ingredients around me. All the fruit, vegetables, things like that… it’s treated completely different, a whole different respect for ingredients,” said Chef Hellyar about the way the Japanese approach food. “Where we simmer stocks, there they boil them. The way you break down a fish, it’s completely different… you really have to train yourself... retrain yourself.”

Now, as the executive chef of the West Loop Chicago restaurant, Momotaro, Hellyar prides himself in his minimalistic style of cooking. For him it’s about “really focusing and honing in on the one core ingredient.”

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48 Hours With Boka Restaurant Group

In this episode of “Food As a Lifestyle,” brought to you by the Foodable Network, we’re giving viewers a behind-the-scenes look into the lives of two James Beard nominated restaurateurs, Kevin Boehm and Rob Katz of Boka Restaurant Group (BRG) in Chicago.

BRG is a chef-driven restaurant group made up of six chef partners and 12 different establishments.

Watch the full episode as they prepare for the opening of Swift & Sons, a new large-format American steakhouse in Chicago's West Loop, to learn how the business duo came together to form Boka, what Kevin and Rob's day-to-day consists of, and what it takes to be a top restaurateur in a thriving city with plenty of culinary competition.

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Food as a Lifestyle: 48 Hours With BRG

In this episode of “Food As a Lifestyle,” brought to you by the Foodable Network, we’re giving viewers a behind-the-scenes look into the lives of two James Beard nominated restaurateurs, Kevin Boehm and Rob Katz of Boka Restaurant Group (BRG) in Chicago.

BRG is a chef-driven restaurant group made up of six chef partners and 12 different establishments.

Watch the full episode as they prepare for the opening of Swift & Sons, a new large-format American steakhouse in Chicago's West Loop, to learn how the business duo came together to form Boka, what Kevin and Rob's day-to-day consists of, and what it takes to be a top restaurateur in a thriving city with plenty of culinary competition.

Rob Katz & Kevin Boehm of Boka Restaurant Group — 4 Things Every Operator Must Pay Attention to for Long-Term Success

On this episode of On Foodable, brought to you by the Foodable Network, host Rudy Miick is joined by Boka Restaurant Group Co-Founders Rob Katz and Kevin Boehm. The group represents highly acclaimed Chicago restaurants like Girl & the Goat, Little Goat Diner, Balena, and The J. Parker, just to name a few. 

Watch the full episode to learn how both of these James Beard Award-nominated restaurateurs fell into the business, what four things every operator needs to know to run a successful restaurant business, and what weekly routine they’ve maintained since the beginning to balance business and pleasure.