Fab Soo Park. Fab Appetite. Living the Fab Food Life. Restaurant Reviews, Recipes, Chef Interviews, and more.
Fab Chef: Stephen Wambach of Formento’s // Photo: Kailley Lindman
Updated: Chef Stephen Wambach is no longer at Formento’s as of September 2016.
Meet Chef Stephen Wambach. Wambach joined Formento’s, a B. Hospitality restaurant, earlier this year. He comes from an impressive background and has trained under many famous chefs around the world….
Meet Chef Kevin Hickey. Kevin Hickey is the Chef/Partner of Rockit Ranch Productions, The Duck Inn and Bottlefork. Prior to joining the group, Chef Hickey worked nearly two decades at the Four Seasons, where he received numerous accolades, including a Michelin star….
I was introduced to chef Ched Pagtakhan by his wife, Rosie. Rosie and I work together at the bakery. She would always bring amazing leftovers from the previous night’s dinner cooked by her husband, Ched, a Hospitality Program Coordinator at Triton College. She would always offer me a sample of his delicious creations. I knew he was someone that I wanted to meet and interview one day….
Meet Thony Yang, Sous Chef at Slurping Turtle. Born in Cholet, France and raised in the states, Chef Thony Yang (29) currently works as the sous chef at Slurping Turtle, a Japanese restaurant owned by the acclaimed, Chef Takashi Yagihashi….
I was that weird kid in high school who would beg her parents for money to take cooking classes or buy cookbooks instead of shopping for clothes and CDs (yes, I’m a child of the 90’s). Now I choose to spend my time and money on all things related to food, whether it is adventures in Chicago or halfway across the globe in Southeast Asia, where I am originally from. My journey has been slow and extremely hard, but it’s been fun. It’s made me the person that I am today.
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Meet Fab Food Chicago’s Fab Chef and Writer, Sherrie Tan. Sherrie is the executive pastry chef at Sweet Mandy B’s and avid Instagrammer. She was born and raised in the Philippines. At the age of 19, she moved to New York to pursue her dreams and attend The Culinary Institute of America. Upon graduation, Sherrie relocated to Chicago and started her career at Tru. Her hard work and perseverance has led her to an impressive path, which includes working at Charlie Trotter’s, Peninsula, and Sweet Mandy B’s.
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