Step Up’s Chef Chat, posted each Tuesday leading up to Shine & Dine, features discussions with Chicago’s top chefs who will be offering exclusive tastings at the August 7 culinary event benefiting Step Up’s programs that ignite girls to fulfill their potential. Today’s edition highlights ZED451’s Michael McDonald and Paramount Events’ Jodi Fyfe and Devon Quinn.
ZED451′s Michael McDonald
Michael McDonald is a very talented chef professional with two decades of successful culinary management experience. He has successfully opened six restaurants in his career and has worked for as well as been mentored by celebrity chefs such as Trotter, Joho, Nobu and Kunz. As executive chef at One Sixty Blue, where Michael lead the culinary team for four years, the restaurant was awarded three stars by the Chicago Tribune and Chicago Sun Times. Michael has been executive chef for other prestigious properties such as Sonoma Mission Inn and Spa, Shore Club Hotel in Miami (where he opened this new property with Chef Nobu), Charlie Trotter Restaurant Group in Las Vegas (he opened) and in Los Cabos, Mexico, and most recently, Luxbar.
Michael is passionate about culinary excellence, is ingredient driven, and his food delivers fresh, flavorful cuisine, with great plate presentation. He is big on creating menus that reflect farm to table, local and seasonal, and he has a common sense approach to the food he creates. Michael is a culinary visionary, and sees the big picture, from conceiving menu items, to recipe development, through execution of his dishes.
You’re starving — what’s the first thing you reach for? I like to keep a supply of Clif Bars on hand when I’m on the go, as they taste good and are very convenient. Summer fruits are always a must have to help in-between meals.
What’s your signature dish? One pan roasted chicken and summer vegetables. I cook it all in my grandmother’s huge cast iron skillet. The juices from the chicken get soaked up into the zucchini, eggplant and peppers.
When you’re not in the kitchen, what’s your recipe for relaxing? I enjoy biking along the lake. It takes my mind off work and is a decent workout. It’s a nice change to get outside and if it’s warm enough, swimming in the lake is fun, too. I also like paddle boarding at Montrose Beach, tennis, and now and then, golf.
Something that inspires me is…Talking with the guests, seeing them happy and enjoying themselves, makes all we do worthwhile.
Paramount Events’ Jodi Fyfe
Jodi Fyfe is no stranger in Chicago, creating connections through 20 years of experience in the food and beverage industry. In past enterprises, Jodi has led businesses such as Lettuce Entertain You, the Four Seasons (Newport Beach), ARAMARK and Blue Plate Catering to great success, increasing both profits and reputation. The real magic, however, is premiere catering company Paramount Events, launched by Jodi in 2011. Within three years, Paramount Events has taken the wedding, corporate, and drop off markets by storm and the company is frequently used as the go-to caterer and operations team for large, intricate events such as Techweek and Chicago Gourmet.
In addition to the leadership at Paramount Events, Jodi is passionate about the successful advancement of several non-profits. Jodi founded Tickled Pink in February 2004 in memory of her cousin, Carrie, who lost her battle to breast cancer. Within nine years, the organization and annual party of the year has raised over $1 million, with all proceeds benefiting breast cancer prevention programs. In addition to Tickled Pink, for decades Jodi has worked closely with the Hephzibah Organization in Oak Park donating services and time.
You’re starving — what’s the first thing you reach for? Eggs! I’m always on the go and the protein maintains my energy levels so that I’m ready to take on the day!
What’s your signature dish? Anything my husband, Devon Quinn, makes.
When you’re not catering, what’s your recipe for relaxing? Having dinner and drinking a great glass of wine with my family.
I think the next big trend in food will be… I think the rustic, farm-to-table trend will carry well into 2015 and beyond. People are becoming increasingly aware of where their food is sourced and I don’t see that regressing anytime soon!
My first job was… Bussing tables at Tufanos, Vernon Park Tap.
My mentor is… Francee Harrington and Sherren Leigh – they are both talented strong woman in the business world whom I have learned a lot from.
Something that inspires me is…I get some of the best ideas from walking around and exploring restaurants and cafes in other cities.
Paramount Events’ Devon Quinn
As a college educated twenty something with a degree in Biology, Paramount Events’ Executive Chef Devon Quinn embarked on a post-graduate sabbatical, landing him in Encitas, California and setting his culinary career in motion. Unsure of his calling, Devon began working at his family’s catering business before accepting a position under Jean-Michel Diot at La Bastide Tapenade, where he experienced his first encounter with French cuisine and subsequently provided the foundation for his budding career.
Devon decided to return to the Midwest for formal education and enrolled at Le Cordon Bleu. After graduation, Devon moved on to Trio Atelier and worked under Chef Dale Levitski, where he learned the importance of teamwork in the kitchen and developed a passion for American fare. After Trio Atelier closed their doors, Devon staged at many of Chicago’s finest restaurants before landing a job at Del Toro under Chef Andrew Zimmerman. Devon was immersed in Spanish cuisine and bold flavors with European and North African influences.
You’re starving — what’s the first thing you reach for? Fresh French baguette with unsalted butter or brie, or buttered pasta with Maldon sea salt.
What’s your signature dish? I do not really have a signature dish, but more of a signature style. I like to keep my dishes light, seasonal, local, well-balanced, ingredient centered, feminine, and well-composed. I would describe my signature cuisine as Seasonal Modern American.
When you’re not catering, what’s your recipe for relaxing? When I want to relax I work in my garden. It is peaceful, meditative, and a great way to get a healthy dose of vitamin D.
I think the next big trend in food will be…We always try to set the trends at Paramount Events. I have been experimenting with fresh raw juices in different sauces, emulsions, and granitas to add layers of flavor to our dishes. We will always remain seasonal, but we are constantly manipulating ingredients to be used in a variety of ways. My newest toy is a dehydrator, which we are currently experimenting with. With it we are able to ferment, and dry different ingredients to add different elements; textures, flavors, umami. The use of flowers is nothing new, but they are a great way to pretty up a plate while adding a variety of floral attributes.
My first job was…My first job was removing bad cherries from a conveyor belt in a cherry packaging plant. Worst job ever. I was 14, and lasted four days. When we were finished for the day everything would still be moving from left to right.
When I was 15 I was…When I was 15 I worked at a waterslide park, and operated the batting cages, maze, go carts, etc…I also played football, sailed, ran track, and painted.
My mentor is…I have several mentors; my dad, my mom, Tony Mantuano, and my wife.
Something that inspires me is…I am inspired by nature. From selecting ingredients, to my plating style.
Leave a comment for the chefs below and be sure to purchase your Shine & Dine ticket to join us on August 7!
