Featured Chefs of The Community Table

2019 Chef henry hill

After spending time in different kitchens throughout the Chicagoland area, Hill took his talents to New York City to work as chef de partie at renowned restaurants including three Michelin starred Eleven Madison Park and the restaurant in The NoMAd Hotel, before returning to Chicago, where he nabbed the top spot as Executive Chef at the Michelin starred Dusek’s Board & Beer.

Hill later took a step into the deep study of food science as a Senior Culinary Product Developer at Chew Innovation, a food science lab, located in Boston.

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2018 Chef Aaron Cuschieri

After working under a number of the country’s most acclaimed chefs, Detroit native Aaron Cuschieri steps up for the very first time as an independent Executive Chef launching his own vision at The Dearborn in Chicago. Chef Cuschieri, who has already been recognized among Zagat’s “30 Under 30”, Eater’s “Young Guns”, and appeared on Bravo’s popular Top Chef, enters a new phase of his restaurant career with a brand new kitchen custom-built by the Lawless sisters specifically for his culinary program.

In opening The Dearborn as its Executive Chef, Cuschieri continued drawing from the agricultural bounty of his native Midwest in a kitchen of his own creativity. With his newly found influence over The Dearborn’s menu and support from the Lawless sisters, Cuschieri merges his fine-dining experience with a genuine, unpretentious appreciation for food. 

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2017 Chef Ed sura

Chef Ed Sura developed an appetite for cooking while growing up on a farm in Michigan. There he developed a deep appreciation of approachable, rustic dishes full of fresh, local ingredients.

In Chicago, Chef Sura assembled an impressive résumé, from some of Chicago’s finest restaurants, including the Michelin-starred Graham Elliot Bistro and his most recent venture, the acclaimed Perennial Virant. In 2016, Chef Sura was named a Semifinalist for the 2016 James Beard Foundation’s Rising Chef Award. He currently serves as Executive Chef at the Park Hyatt Chicago’s NoMI Kitchen.

2016 Chef de Cuisine Cory Morris

Renowned for his Latin-inspired approach to cooking, Chef de Cuisine Cory Morris of Rural Society has brought an Argentine twist to Chicago’s steakhouse scene inspired by the parrilla grills widely used in South American cuisine. 

Winner of Food Network's popular program Chopped, Chef Morris continues to bring a Latin influence to these dishes and create an authentic Argentine dining experience with unexpected dishes that fuse local culinary influences with the highest quality of ingredients.

2015 Chef Paul Virant

After opening Michelin-starred Vie in Western Springs, IL, Chef Paul Virant rose to nationwide acclaim for contemporary Midwestern cuisine that emphasizes innovative canned and preserved ingredients. 

Chef Virant is also executive chef of Perennial Virant and the J. Parker rooftop lounge and bar, both located at Hotel Lincoln in Chicago and Vistro in Hinsdale, IL. In 2012, Virant released The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux, offering the first canning manual and cookbook authored by a Michelin-starred chef that creatively combines the technical aspects of canning with a chef’s expertise on flavor.

2014 Chef Zoë Schor

Zoë Schor of Ada Street in Chicago came to the Community Table in 2014 after working for some of the world’s most renowned chefs.

At 29, she spent most of her culinary career in Los Angeles, most recently as the Executive Chef of The Darkroom on Melrose. Before heading the kitchen at The Darkroom, Schor’s experience includes positions as Chef de Partie at Thomas Keller’s Bouchon, Executive Sous Chef at Todd English’s Beso and on the line at Tom Colicchio’s Craft, which was her first job after attending the National Gourmet Institute in New York City.

2013 chef Stephanie Izard

Stephanie Izard, Executive Chef of the Girl & the Goat restaurant and the Little Goat diner, prepared an exquisite five-course dinner for our guests at the inaugural Community Table event in 2013.

Stephanie has won some of the most respected accolades and has been praised by many high-profile publications. She is a Food & Wine Best New Chef, and recently won the prestigious James Beard Award for Best Chef - Great Lakes Region. She won Season four of Bravo’s “Top Chef,” and her first book, Girl in the Kitchen, was released in the fall of 2011.