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| CONTACT |
Liza Lathouris Sherman
Restaurants-America, Inc.
847.510.2500, Ext. 227
[email protected] |
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FOR |
Nick Van Wassenhove
Extra Virgin
741 W. Randolph
Chicago, IL 60661
312-474-0700
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CHEF BIOGRAPHY: NICK VAN WASSENHOVE
| WORK EXPERIENCE |
Present:
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Executive Chef |
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Extra Virgin, Chicago, IL |
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| 2004 - 2005 |
Consulting Executive Chef |
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Leonardo's Tuscan Bistro, Chicago, IL |
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| 2003 - 2004 |
Rounds Man |
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Le Lan, Chicago, IL |
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| 2002 - 2003 |
Executive Chef |
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Le Vita, Chicago, IL |
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| 2001 - 2002 |
Executive Chef |
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Rosebud, Highland Park, IL |
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| 2000 - 2001 |
Executive Sous Chef |
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Carmine's, Chicago, IL |
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| 1999 - 2000 |
Kitchen Manager |
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Rosebud Steakhouse, Chicago, IL |
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| EDUCATION |
Cooking Hospitality Institute of Chicago (CHIC), Chicago, IL
Professional Cooking Degree, 1999
Northeastern University, Chicago, IL
Bachelor of Science, 1998
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| SUMMARY |
| As revealed in this professional history, Chef Nick Van Wassenhove has played a major role in the development of some of Chicago's most famous and successful restaurants. From working his way up through the ranks at Rosebud Restaurant Group to overseeing the kitchen at La Vita in the heart of Little Italy, Chef Nick has well-refined creative talents in both classic and progressive Italian cuisine. Chef Nick also worked with two four-star chefs, Roland Liccioni and Arun Zanpatawia, while at the French Vietnamese restaurant, Le Lan, expanding his culinary knowledge and quest for excellence. He has traveled extensively to Europe, Asia, and Africa to closely observe indigenous cooking styles and cultural traditions that continue to fuel and inspire his high level of creativity today. Chef Nick considers himself a "hands-on" chef, incorporating his intense passion and relentless enthusiasm into every dish. |
TO THE FACT SHEET
BACK TO PRESS BOX |
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