Andrew Graves’s culinary career has taken him to restaurants in NYC, Miami, and Costa Rica — but there’s perhaps nowhere he loves to cook more than here in the Midwest.
Born and bred in Green Bay, Wisconsin, Chef Graves graduated from the New England Culinary Institute and cut his teeth at spots like the legendary Tribeca Grill and Norman’s. Now with firm roots in Chicago, the Alinea Group alum joins Chicago Winery as our executive chef after leading culinary programs at The Promontory and Dusek’s Tavern. To the winery, he brings a passion for shareable plates and locally sourced ingredients starring in refined, modern American dishes.
“Like a great dinner party, the best gatherings start in the kitchen,” he says. “I am excited to share dishes that not only represent my journey as a chef, but also inspire great conversations around the table.”
When Chef Graves isn’t creating memorable meals for the weddings, special events, and restaurant at Chicago Winery, he enjoys spending time with his wife and two children.
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