Acclaimed chef Steven Chiappetti attended the Culinary School at Kendall College and worked under a series of impressive mentors, among them Chef Fernand Gutierrez at the Ritz-Carlton Chicago’s The Dining Room and Chef Paul Bartolotta at Spiaggia. A native of Chicago’s south side, Chef was firmly grounded from childhood in the fundamentals of southern European fare, especially that of Provence. Chiappetti forged his own unique style of cooking with a mixture of formal training and hands-on experience.

As a chef and entrepreneur, Chiappetti has opened a string of successful, highly acclaimed restaurants on the Chicago dining scene most notably; Mango, an American bistro, which garnered three stars from the Chicago Tribune, Chicago magazine and Chicago Sun-Times, rocketing Chiappetti to the center of Chicago’s culinary scene. His other restaurants Grapes, a three-star Mediterranean café, and Rhapsody, a three-star contemporary American bistro inside the Chicago Symphony, rocketed his brand onto a larger international stage. Chiappetti over the years has spent time to create and operate unique concepts and dining destinations, from Cafe Le Coq, Banana Bakery, Viand French Steak House, Osteria d Pronto, Raging Kitchen, Elawa Farm, Drumstix, J Rocco Italian Table, Marian Street Market. Working with such brands as the JW Marriot, Westin, Hyatt he has always strived for over the top service and food provided to the guest.

Most recently, he was with Caesars Entertainment for 4 years, working and creating Reserve Steak House, Slice, Cross Street Grill. Today he has joined SMASHotels to take on a leading role as Director of Culinary Services at Hotel EMC2 and The Wit Hotel and successful at achieving new heights on the Chicago dining scene.

Chef Steve Chiappetti’s mantra has been consistent thru the years; believe that the soul of a dish comes from the natural perfection of an ingredient, and as the artist, interrupt its evolution and create modern cuisine. He holds true to his words, “Everything I am is on the plate.”

Chiappetti has been nominated for the James Beard Foundation’s Rising Star Chef Award, in addition to being named Wine Spectator’s Rising Star Chef. Chiappetti served on the Board of Trustees for Kendall College and the Board of Directors for the American Institute of Wine & Food, founded by Julia Child. He has cooked for the prestigious Cunard Liner, Queen Elizabeth 2 and served as a member of the Cunard Club. He national acclaim has been recognized from The New York Times, USA Today and Food & Wine.

My cuisine

definition: the soul of a dish comes from the natural perfection of ingredients, which I as the artist interrupt its evolution into my vision of cuisine.