Experience the exquisite cuisine of James Beard, Rising Star Chef 2014 – Jimmy Bannos Jr.
As a fourth generation restaurateur, he was mentored by his father, Jimmy Bannos (Chef/Owner of Heaven on Seven) and catapulted his expertise through training by nationally renowned chefs.
Since opening in 2009, under the leadership of Jimmy Bannos Jr., The Purple Pig has received numerous accolades, including being named one of 2010’s “10 Best New Restaurants in America” by Bon Appétit magazine; and a Michelin Guide Bib Gourmand recipient since 2011.
Dubbed the “Prince of Pork” by Dana Cowin (former Food and Wine Editor-in-Chief); Jimmy Jr. brings his love for Mediterranean food to the Windy City in fun, inventive ways – at this rustic sharable plate restaurant, conveniently located on the Magnificent Mile.
Located at 500 North Michigan Avenue, the restaurant offers cheese, swine and wine, among other standout dishes, showcasing the flavors of Italy, Greece and Spain.
JIMMY BANNOS JR.
Jimmy Bannos Jr., a fourth-generation restaurateur, was born and raised in Chicago’s Heaven on Seven. Put to work bussing tables for his father at age five, Jimmy learned the trade firsthand while spending days at the family-owned Louisiana-style restaurant.
Once realizing he shared his father’s passion for food and the restaurant industry, he decided to attend the College of Culinary Arts at Johnson and Wales University. While there, he worked at the critically acclaimed Al Forno restaurant as well as completed an internship with friend, Chef Emeril Lagasse, at Emeril’s in New Orleans. Read more...
Alan has held just about every front of the house position there is in the restaurant industry, starting as a bouncer and barback at the venerable neighborhood bar, Pippin’s Tavern. From there he’s been a bartender, server, manager and general manager at some of Chicago’s best restaurants.
As a server at Boka, Alan got a taste of fine dining in a chef-driven restaurant and was exposed to his first serious wine list. Inspired, Alan’s next stop was at Cru Cafe where he worked with a passionate staff of oenophiles and started to seriously study wine. Read more...