Meet Chef Fed

With over a decade of experience leading top kitchens across Chicago, Chef Fed brings restaurant-grade elegance, global flavor perspectives, and warm hospitality directly to your private table. 

Chef Fed trained at Le Cordon Bleu (Cooking and Hospitality Institute of Chicago) before refining his craft in some of the city's most dynamic culinary environments. Early in his career as Sous Chef at Ruxbin, he collaborated on innovative menu designs and helped execute a sold-out pop-up event at the prestigious James Beard House in New York City. He later went on to serve as Executive Chef at renowned Chicago establishments—including Fioretta, The Vig, Mahalo, and Four Corners Restaurant Group—developing a reputation for combining creative culinary execution with uncompromising operational standards. 

Beyond the restaurant kitchen, Fed's cooking is deeply shaped by his passion for global food cultures. Having traveled extensively throughout Europe and Asia, he draws inspiration from traditional techniques, vibrant street food markets, and classic European culinary heritage. His expertise has also landed him in the spotlight, having showcased his skills on WGN News cooking segments and facing off against top culinary talent as a competitor on Food Network’s Chopped.

Today, Chef Fed focuses exclusively on curated private dining experiences. His approach blends strategic ingredient sourcing with deep respect for seasonal produce, ensuring every dish is visually striking, beautifully balanced, and tailored precisely to the moment. Whether crafting an intimate multi-course tasting menu or hosting an elevated event, he brings elite professional precision, international flair, and a warm, personal touch to every meal.