James Beard Award Winning "Rising Star" Chef, Jimmy Bannos Jr.

James Beard Foundation Awards 2014

About Us

About The Purple Pig

Cheese, Swine & Wine

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 Bib Gourmand recipient from the Michelin Guide Chicago in 2011, 2012, 2013 and 2014; among other honors.

Dubbed the “Prince of Pork” by Dana Cowin (Food and Wine Editor and 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.



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Jimmy Bannos Jr.

Chef/Partner, The Purple Pig

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.

After, he embarked on a six-month excursion to Italy where he immersed himself in the culture, food and wine. When he returned to the U.S., he worked in some of New York City’s most acclaimed restaurants, including Chef Mario Batali’s Del Posto, Esca, and Lupa.

Bringing together his love for Italian food, the restaurant business and his family, Jimmy returned to Chicago in 2009 to open The Purple Pig.

Since, Jimmy has been featured in The Wall Street Journal, Food & Wine, Bon Appetit, Wine Spectator, Chicago Tribune, Delta Sky, Time Out Chicago, and Eater, and more. He was named a Rising Star Chef by CS magazine in July 2010, selected as one of StarChef’s Rising Star Chefs of Chicago in 2011, one of the 2012 class of Chicago’s 30 Under 30 from Zagat and was included in Food & Wine’s latest cookbook “America’s Greatest New Cooks,” where he was hand-selected to feature the restaurant and his recipes among 11 other emerging chefs from across the country. Jimmy was nominated for the James Beard Foundation Award for Rising Star Chef in 2013 and 2014, winning the prestigious award in 2014. Most recently, Jimmy won the MenuMasters 2015 “Innovator Award”.

Alan Beasey

Head Sommelier

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.  From there Alan moved on to NoMi at the Park Hyatt Chicago.  Working as a Captain in one of Chicago’s most renowned dining rooms, Alan was introduced to the man who would become his wine mentor, Master Sommelier Fernando Beteta.  Fernando taught Alan how to truly taste wine and encouraged him to seriously study wine, eventually leading him to become a certified sommelier with The Court of Master Sommeliers.  While at NoMi Alan started to take an interest in craft cocktails and saw that as the next step in his development.  Alan took a position as the NoMi lounge and garden manager where he collaborated with industry professionals like Master Mixologist Bridget Albert and Peter Vestinos to develop a progressive cocktail program incorporating house-made shrubs, syrups and infused spirits.

Stepping away from restaurants for a brief time, Alan took yet another opportunity to learn more about wine and the wine making process for a pioneering wine distributor, Tenzing Wine and Spirits.  There, he worked with two other Master Sommeliers, Ken Fredrickson and Douglas Marello.

Restaurants were always his true calling and Alan found a home at The Purple Pig in 2012. Working behind the bar, Alan found the perfect combination of great service, food, wine and cocktails in a warm, energetic environment.  When the opportunity to run the beverage program at The Purple Pig presented itself, it was a dream finally realized.

What has always drawn Alan to restaurants is the feeling of collective joy shared by people over a great meal.  Alan’s approach to hospitality is perfectly suited for The Purple Pig: easy and unpretentious.  He believes wine tastes best when it’s paired with great food and shared with friends.  He tends to focus on terroir driven wines, produced in the simplest way, showcasing the fruit and its origin, which fits beautifully with Jimmy Bannos Jr’s cuisine.  To him, a sommelier is not someone in an impeccable suit with an air of pretension, but a Master of Ceremonies with a bottle, ensuring that everyone has a good time.

At The Purple Pig, friends and sometimes complete strangers, come together to enjoy amazing food prepared by our James Beard Award-winning chef.  Alan’s mission is to be right there to help select the perfect bottle to go with it.  We are excited to have Alan lead our incredible team of service professionals, taking the art of hospitality to a new level.



Interview with Jimmy Bannos, Jr. of Chicago’s The Purple Pig before his James Beard Foundation dinner

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Chicago’s Now Conversation with James Beard Award Winner Jimmy Bannos Jr of The Purple Pig

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2015 Chicago Tribune Dining Award: The Purple Pig’s Jimmy Bannos Jr.

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Quarter Zip Pullover


Ultra comfortable, quarter zipper pullover.

Tank Top


Purple Pig 100% Cotton Womens Tank Top

Steak Knife

$25.00 Price excluding tax

Purple Pig Stainless Steel Steak Knife

Purple Pig Cap


Purple Pig Flex-Fit Cap

Cutting Board

$25.00 Price excluding tax

Durable yet elegant 12″ x 5″ Purple Pig bamboo cutting board.

Gift Card

From $50.00

For a friend, family or colleague, The Purple Pig Gift Card is perfect for the holidays or any occasion. The Purple Pig offers a convenient way to order your gift card online.

Your gift card will be mailed within 24-48 hours of receipt. If you would like to add a gift message to any gift card order please do so in the “Comments” field upon checkout.



Purple Pig 100% Cotton T-Shirt

Purple Pig EV Greek Olive Oil

$14.99 Price excluding tax

Exclusive, Organic Purple Pig Extra Virgin Olive Oil

Early Harvest, First Cold Pressed

Sparta, Greece


We welcome your feedback & questions!

All menus provided on our website are simply samples of what we have to offer.  Please contact us directly with questions.

Please inquire below regarding our pick up/drop off Catering options for your next meeting or event.

Applicants, please see our jobs section for more information regarding opportunities at The Purple Pig.

Please note, we do not take reservations.  Seating is first come, first serve.