fine dining redefined
a la carte and multi course tasting menus
19th century printing warehouse
hand blown glass terrariums
exposed beams & ductwork
Chef Graham Elliot is a "Navy brat" who has traveled the world and all fifty states. He's a creative culinary wizard with an innate ability to successfully juxtapose four-star cuisine with humor, wit and out-of-the-box artistry. At age 27, he became the youngest Four Star Chef to be named in any major U.S. city and was named one of Food & Wine Magazine's "Best New Chef" in 2004.
Allie Bowles is chef Graham's wife and co-owner of graham elliot and g. e. b. Having been born and raised in Chicago, Allison has a keen understanding of the wants and needs of the people that make up the great city in which the restaurant is located.
Hailing from Santa Cruz, CA, Merlin Verrier's earliest memories are of the incredible foodstuffs California is known for. His love of food led him to enroll in the prestigious Western Culinary Institute in Portland, OR. Upon graduation, Merlin traveled to Chicago to work for celebrated chef Graham Elliot and quickly moved up the ranks, earning the title of executive chef and director of operations for the company.
Executive Chef Andrew Brochu brings almost a decade's worth of fine dining experience to the kitchen at Graham Elliot. With highly refined techniques cultivated from his work in some of Chicago's most respected establishments, Andrew imbues new energy and a fresh eye to the already nationally acclaimed restaurant.
Jamie grew up in a military family and had the opportunity to travel extensively as a child. She eventually moved to Chicago to pursue a career in the hospitality industry, beginning at first in culinary school, and subsequently focusing on wine. Her skills as a sommelier led her to the Peninsula Hotel Chicago, where she held the position of assistant wine director. As sommelier/manager of the Peninsula's fine dining restaurant, Avenues, Jamie was an integral part of team that helped them obtain two Michelin stars.
forbes travel guide - four stars
michelin guide - two stars
james beard award nominations - 3
crains business - 40 under 40 club
youngest 4 star chef in US - age 27
food & wine magazine - top 10 best new chefs
master chef judge - seasons 1, 2, 3
top chef masters - season 1, 2
iron chef america - battle chocolate
Cooking and creating are two of my deepest passions, with my cuisine best characterized by the simple idea of allowing ingredients to taste like themselves. My culinary imagination has brought a keen excitement to those who have experienced my artistic approach to fine dining. I strongly believe in using foodstuffs at their flavorful peak, and simply being a conduit between Earth and the guest. The abundance of land, sky and waters are viewed as cherished gifts.
dinner only | wednesday - sunday | 5pm - 10pm
217 w. huron st., chicago, il 60654
cta brown line: chicago/franklin
cta red line: chicago/state
8 blocks west of michigan ave.