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Chef Jill Barron grew up in a family that liked to eat, and that shares the belief that food & life should not be overly complicated. This has been a main facet of her philosophy of cooking. �Food is my passion, my life, and I work hard to combine the two into an understandable product. I like to introduce bold flavors and combine them with the freshest ingredients and make them appeal to the public. I firmly believe in the fact that casual food can be elegant and unusual with great value perception.�
In early 2008 Jill teamed with Susan Thompson to open Mana Food Bar, a vegetarian small plates concept opening in the early summer of 2008. Using sustainable product, and recycled components, simple elegant design all work together to create a unique vegetarian experience.
Chef Jill Barron defined her style in cooking working for Susan Feninger & Mary Sue Millikin of City, Border Grill & Ciudad fame in Los Angeles after interning in Chicago for Michael Short at Star Top Caf�. With appreciation of the freshest ingredients culled from shopping California Farmers Markets, she molded her style of elegance and simplicity. She also developed her lifelong passion of global ingredients at this time.
Upon returning to Chicago she became involved in a long term partnership with for Big Time Productions opening restaurants such as Ooh-la-la & Vinyl, as well as consulting on Angelina, an Italian bistro. After parting company with Big Time, she worked with Chef Kelly Courtney at Tizi Melloul Restaurant and then Watusi Restaurant, where she was instrumental in introducing Mexican influences to an existing Latin menu crated by Chef Suzie Crofton. She has worked for Sushi Wabi in capacity as Executive Chef, uniting two kitchens (hot & cold) to function as one in service, focusing on uniqueness of product as well as teamwork and camaraderie.
In July 2004, she opened De Cero with Susan Thompson & Angela Lee of Sushi Wabi. The taqueria concept has had great reviews, winning the number 4 spot in Chicago Magazine�s 20 best new restaurants, plus Dish of the Year for the shareable taco platter.
She is also know for her many food tattoos, highlighted in the New York Times Sunday Magazine on March 27, 2005.
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