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.
Since the opening of The Duck Inn, Hickey continues to be recognized including Chicago Tribune’s Dining Awards “Chef of the Year”, one of Esquire’s “Best New Restaurant”, Michelin Bib Gourmand, and more. Congrats, Chef!
A Bridgeport native, Hickey returned to his old neighborhood to open The Duck Inn, which is named after a restaurant his great-grandmother owned. The Duck Inn is a casual, neighborhood spot with creative dishes influenced by the flavors he grew up with. Hickey serves an amazing rotisserie duck, as well as an array of eclectic dishes including bar snacks, seafood, and vegetables, using locally-sourced ingredients.
I had the honor of chatting with Chef Hickey. He is one of the most easy-going and personable chefs I’ve had the opportunity to meet.
Check out my interview with Chef Kevin Hickey…
Fab Chef: Kevin Hickey // The Duck Inn // Photo: @topchicagoeats
1. What inspired you become a chef?
KH: I started cooking at home at a young age. My mom worked in politics after she and my dad split up. She didn’t cook. Instead, she would leave money for my older sister so we could order whatever we wanted to eat. My sister would tell me to cook something and pocket the money. I would make a variety of things, including chicken kievs and spiced up Chef Boyardee.
I remember going to Chicago Fest (currently Taste of Chicago) and people lining up for the fried dough. I would make my own version by frying up Pillsbury dough.
Also, my uncle owned a restaurant in Chicago and I started working there when I was 15 years old.
2. I know you grew up in Bridgeport and have a lot of history here. How does it feel to open up a restaurant in this neighborhood?
KH: I didn’t expect to open a restaurant in Bridgeport. When I moved back 10 years ago, it wasn’t the neighborhood I remembered. All the restaurants and bars I knew were closed. But it is a great neighborhood and has a lot of history. The neighborhood had a great influence in my cooking with the various cultures. When the opportunity came up to buy the former Gem-Bar space, I knew it was the right decision.
3. The Duck Inn was named after a restaurant owned by your great-grandmother. Tell me about the history behind The Duck Inn.
KH: The name and legacy has been handed down through many generations. After my great-grandfather passed away, my great-grandmother opened a restaurant in the 1930s and named it the Duck Inn. She had six children to raise and cooking was the only way she could provide for the family. It was so successful, she put my grandfather through school. The location is close to the original Duck Inn and close to where my great grandparents lived. They served hamburgers, hot dogs, spaghetti, and Tom Tom tamales.
4. What was your inspiration for the menu?
KH: The menu is a modern version of the original Duck Inn. I wanted the menu to be approachable and affordable. It is also inspired by the flavors that influenced me at an early age (Chinese, Italian, Polish, Greek). I wanted it to be creative and fun.
5. Tell me about the famous rotisserie duck.
KH: The restaurant was going to be called The Duck Inn regardless but once the name was decided, I knew I wanted to serve duck. I loved eating duck at a very young age. My parents would take me to Eastern European restaurants where they served duck. I visited one of my favorite restaurants in NYC, Momofuku Ssam Bar, where they added a second room with a rotisserie and I started thinking about how I wanted to create mine.
Through the years, I’ve cooked duck in many ways. After some experimentation, I decided to take the breast out and cook it separately. The head and feet are used to make the sauce. The rest is injected with brine and put in the rotisserie for a couple of hours.
The breasts are pan roasted so that it is crispy on the outside and juicy in the inside. Potatoes are mixed in with the duck fat and tossed with a seasonal salad. The ingredients in the salad change based on seasons.
6. What should people expect when they come to the Duck Inn? People may assume that only you have duck, so if they don’t like duck, what would you recommend people should get?
KH: People assume we only serve duck but we serve more than that. We always have some type of fish on the menu. We also have a really great mushroom dish.
A photo posted by @duckinnchicago on
The Pasta Carbonara is a popular item. My sous chef is Filipino, so you’ll find Lumpia on the menu. She makes the best.
7. You were a chef at a luxury hotel for many years, what were some of your biggest challenges of opening your own restaurant?
KH: Working in a luxury hotel, you had a tremendous amount of staff and support. Now, I have to handle all the mechanics. If something goes wrong with the plumbing, I have to fix it. If something is dropped on the floor, I have to clean it.
Fab Chef: Kevin Hickey // The Duck Inn // Photo: @fabsoopark
8. What is your youngest food memory?
KH: I was sent to daycare against my will. I remember them giving me a peanut butter and jelly sandwich to calm me down.
9. What’s the most rewarding part of your job?
KH: Instant gratification. With most businesses, you have to wait for feedback about your work. In this industry, you get feedback right away. It is rewarding but nerve-racking at times.
10. Where are you some of your favorite places to eat in Chicago?
KH: I love Ahjoomah’s Apron in Chinatown, Fat Rice, Urban Belly, Parachute, and Naha. My favorite sushi restaurant is Katsu. The Bristol had a big influence on the restaurant industry with their creative, seasonal menu items plus burgers.
Thank you, Chef Hickey, for sharing your story with us! After the interview, I had the chance to check out some of the delicious menu items.
Fab Chef: Kevin Hickey // The Duck Inn // Photo: @fabsoopark
Check out my review of The Duck Inn here.
Live the Fab Food Life,
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