Boleo's Chef Morris Lives By the 'Take the Stairs, Not the Elevator' Motto

Video produced by Vanessa Rodriguez

Chef de cuisine, Cory Morris, is making Boleo brighter, bolder, and more flavorful by blending his cooking style with the unique characteristics and sultry beats of South America. Boleo, located on the 15th floor of the Kimpton Gray Hotel in downtown Chicago, focuses on Peruvian and Argentinian cuisine which have distinct flavor profiles. Together, these flavors balance each other out and create a well-balanced menu.

"In Peru, you have your ceviches which are really bright and acidic dishes, and you can balance that out with some of the Argentinian wood-fire cooking like grilled skewers or roasted mushrooms," says Chef Morris.

Boleo takes the dining experience a step further by focusing on three central concepts: music, food, and drinks. The restaurant changes up its bar and food menus every few months. In addition, they mix up their music selection to create the perfect dining atmosphere regardless of the season.

Chef Morris has a very humble leadership style where he focuses on his team first. At Boleo, his team focuses on being hospitable towards each other so that they can be more generous and considerate towards their guests. He also believes that starting at the bottom and working through the ranks will enhance your overall skill set.

"A chef told me years ago, 'take the stairs, not the elevator.' You have to start at the bottom and work your way up. It'll really round out your skill set," ends Chef Morris.

Be sure to check out the chef innovator video above to gain more insight about Chef Cory Morris’ journey and Boleo in downtown Chicago.

 

Chef Jennifer Kim Redefines Traditional Korean Food At Passerotto in Chicago

Video produced by Vanessa Rodriguez

Chef Jennifer Kim is switching up the meaning of traditional with her new Chicago-based restaurant, Passerotto. A restaurant aimed to redefine the familiarity of Korean food, Chef Kim built her restaurant around what Korean means to her.

"For me when I couldn't have Korean food, eating Italian was my comfort food. It made me feel the same way that Korean does when I'm missing home," said Chef Kim.

"And there's also the midwest [influence]. I'm born and raised in Chicago. So for me, this is my tradition of growing up as a Korean American in Chicago."

Chef Kim sat down with us at Foodable.io in Chicago and reflected on how some of the Korean food staples don't always capture her experiences as a Korean-American. She also wanted to take advantage of the ever-changing food landscape in Chicago that has so many different influences and cultures.

One of Kim's trademark dishes is reminiscent to her time in college. The Ddukbokki Lamb Ragu or spicy rice cake is blended with Italian flavor profiles.

"The Ddukbokki that we make is pan-fried so that it's nice and crispy and we make this… sauce that has the same flavor profiles as a central Italian ragu. It has braised lamb in there and a lot of additional components that add some depth to it."

Check out the chef innovator video above to learn more about Chef Jennifer Kim's take on modern-traditional Korean food and her journey opening up her restaurant, Passerotto!

 

Chef Bill Montagne, 2018 Jean Banchet Award Winner, Brings a Refined & Approachable Cooking Style to Nico Osteria

Chef Bill Montagne, 2018 Jean Banchet Award Winner, Brings a Refined & Approachable Cooking Style to Nico Osteria
  • Award winning chef de cuisine stresses the importance of finding a passionate mentor.

  • Surrounded by great chefs that inspired him, Bill Montagne leads Nico Osteria’s kitchen with passion.

“When I was a kid, I was lucky enough that a couple of my uncles were chefs. We would have family gatherings and my uncles would come over and teach me little tricks...” says Bill Montagne, chef de cuisine of Nico Osteria in Chicago.

Cooking alongside relatives who had worked in restaurants like the Commander’s Palace in New Orleans, Montagne’s passion for cooking began at home.

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The “Lifestyle Brand” Formula: Authentic Connections and Passion in the Restaurant Industry

The “Lifestyle Brand” Formula: Authentic Connections and Passion in the Restaurant Industry
  • Today’s consumers expect more from their restaurants than just food.

  • With brands like Shake Shack and Taco Bell, how can your restaurant become a “lifestyle brand”?

On this Foodable.io session, brought to you by Kabbage, Host Yareli Quintana explores with &pizza, Pincho Factory, and Intelligentsia what it means to be a “Lifestyle Brand.” As well as how to push past just serving food with panelists who pour their passion for their brands into effective communication and marketing.

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Intelligentsia's Geoff Watts Breaks Down How This Brand Is Impacting Coffee-Producing Communities

Intelligentsia's Geoff Watts Breaks Down How This Brand Is Impacting Coffee-Producing Communities

Geoff Watts fell into the coffee industry by accident.

He started out as a barista and became very interested in the chemistry of coffee roasting after falling in love with the idea of coffee having a large spectrum of taste.

What he never imagined was the doors his new-found love for coffee would open. Most importantly, how his current role as the vice president of coffee for Intelligentsia, a Chicago-based artisan coffee company founded in 1995, would inflict positive change in coffee producing communities abroad.

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