Executive Chef Patrick Sheerin of The Signature Room at the 95th with four additional Chicago chefs joined together at the John Hancock Plaza, 875 N. Michgan Avenue, for a magnificent culinary experience! Each chef held an exciting cooking demonstration for festival goers during the day of The Magnificent Mile Lights Festival presented by Harris. See below for more information on 2009 participating restaurants and chefs.  The next Magnificent Mile Lights Festival presented by Harris is Saturday, November 20, 2010.

230 N. Michigan Avenue, (312) 334-6700
http://www.chinagrillmgt.com

Executive Chef Cliff Ostrowski
Preparing: Tempura Sashimi
with Hot Mustard Champagne Sauce

Cliff Ostrowski brings a wealth of experience to the China Grill Chicago team. He began his culinary career after graduating from the Culinary Institute of America in New York, followed by a move to Chicago to join the team at The Four Seasons.  Cliff was then a Sous Chef for Chicago’s French/Asian Red Light Restaurant, following which, he chose to travel the country for a few years, working in various restaurants and hotels including the Dallas Hyatt, where he served as Chef de Cuisine. 

Cliff returned to Illinois to become Executive Chef for Oakbrook Hills Resort, a 4-Diamond luxury Golf Resort & Spa.  He then became opening Executive Chef for Renaissance Chicago O’Hare, and before China Grill Chicago, served as Executive Chef at the Bull Valley Golf Club in Woodstock.  Chef Cliff’s extensive culinary background and style is an impressive addition to China Grill Chicago.

China Grill Chicago’s unique menu features more than 40 artistically prepared dishes, portioned for sharing, allowing everyone at the table to partake in new taste sensations that pair global ingredients with Asian sensibility.  Under Chef Ostrowski, the China Grill Chicago menu has expanded to include new dishes such as the Juniper Rubbed Whole Rack of Lamb, Korean Kalbi Rib-Eye and Spiced “Japanese Style” Kurobuta Pork Loin. An energetic and outgoing personality, Chef Ostrowski enjoys engaging with diners and television audiences alike with his lively cooking demonstrations. 

1031 N. Rush Street, (312) 664-9600
http://www.tavernonrush.com

Executive Chef John Gatsos
Preparing: ‘Day after Thanksgiving’ Sandwich

Tavern on Rush is an upscale, contemporary American Steakhouse in the heart of Chicago’s downtown Gold Coast neighborhood. Tavern offers an extensive menu of Classic American fare, including USDA prime aged steaks and chops, a variety of fresh fish and seafood as well as innovative and unique daily specials.

Tavern on Rush features a sprawling bar, multi-level seating, private dining space for up to 25 guests, an exciting open kitchen and a beautiful outdoor patio offering guests a fabulous view of lively Rush Street.

For the past seven years, John Gatsos has been the executive chef at Tavern on Rush restaurant in Chicago.  Tavern offers a wide selection of steaks, as well as seafood and other special season ingredients that allow John to explore his interest in other cultural cuisines, especially Asian and Mediterranean inspired entrees.  Prior to working at Tavern, John spent ten years as the Executive Chef at Chicago Yacht Club, Monroe and Belmont Harbors.  John attended Washburne Culinary Institute in Chicago for his training as a chef and has been a member of the Chicago Culinary Federation for several years.  John lives in Brookfield, with his wife and eight year old triplets, Christian, Jordan, and Alexandra. 

200 E. Chestnut Street, (312) 280-5454
http://www.saloonsteakhouse.com

Executive Chef James Day
Preparing:Veal Involtini with Chestnut
and Applewood Bacon Stuffing

The Saloon Steakhouse’s Executive Chef, James Day was born and raised in Chicago’s south side neighborhood of Beverly.  He completed his B.A. in Fine Arts at the University of Colorado Boulder, continued with his culinary degree at Le Cordon Bleu Chicago.  He has spent time cooking in Vail, Colorado as well as kitchen stints at Mia Franchesca, McCormick and Shmick’s, China Grill, and Crescendo.  Chef James’ cooking philosophy very much leans towards the seasonal and sustainable.  “When I’m designing new dishes, the first thing I take into consideration is the seasonality of the items on the plate.  I really enjoy taking rather common place ideas and elevating them.  Cooking should never be pretentious.”

611 N. Fairbanks Court, (312) 224-2200
http://www.markethousechicago.com

Executive Chef Scott Walton
Preparing: Bread Pudding

Chicago-area native Scott Walton serves as the executive chef of MARKETHOUSE, bringing with him more than 15 years of culinary talent and management expertise. A graduate of the Joliet College of Culinary Arts and the Culinary Institute of America, Walton recently served as the executive banquet chef for the Sheraton Chicago Hotel Towers. He also has served in various capacities at noted Chicagoland restaurants including Harry Caray’s Restaurant Group, Stoney Point Grill in Mokena, Olympia Fields Country Club and Magnum’s Prime Steakhouse in Lombard. Walton also ran his own catering and restaurant consulting business for two years called Culinary Creations by Walton.

Specializing in the use of regional, locally grown fare, Walton has created an award- winning dining experience at MARKETHOUSE with an original menu marrying Heartland basics with fresh, regional specialty ingredients from around the globe. The menus will change seasonally, offering traditional dishes created with innovative ingredients and cooking styles.

Walton resides in Chicago and is currently a member of the American Culinary Federation and Club Chefs of America.

3:00 p.m. - 4:00 p.m.

875 N. Michigan Avenue (312) 787-9596
http://www.signatureroom.com

Executive Chef Patrick Sheerin
Preparing: Roasted Squash Soup

Working in the kitchens of several of Chicago’s finest restaurants during his 14-year professional career, Patrick Sheerin joined The Signature Room at the 95th in 2002, where he worked as a banquet Sous Chef and then as Executive Sous Chef.  Chef Patrick was promoted to Executive Chef in December 2006 and he has been creating innovative dishes ever since. Patrick combines his Illinois upbringing, utilizing fresh local farm ingredients, with his traditional culinary training to create dishes that are both savory to the trained palate and still approachable to the everyday diner.

A native of Chicago, Sheerin graduated in 1998 from the French Culinary Institute of New York; prior to which he earned a Bachelor of Arts degree from the School of Hospitality Business at Michigan State University.  A chronology of his career, beginning 1996, includes banquet chef at the Walnut Hills Country Club in East Lansing, Michigan followed by a series of positions in Chicago through early 2002:  Garde Manger at Crofton on Wells; pastry chef at Toque restaurant; Chef Poissonier at the Everest Room; pastry cook at NAHA restaurant and Chef Saucier at The Four Seasons hotel.