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While pursuing a degree in Jazz Performance at the University of Illinois, Champaign-Urbana, Rob worked as a dishwasher and prep cook. He soon moved on to be a line cook at Timpone�s, the �best restaurant in Urbana.� Rob then worked at Le Titi de Paris in Arlington Heights, Illinois before heading East to attend the Culinary Institute of America. During and after his time at the CIA Rob worked at the Park Avenue Caf� in Manhattan. Eventually he left New York City to work in Chicago. Since moving back to Chicago Rob has worked at Fiddlehead Cafe, del Toro, North Pond and 312 Chicago. Rob and his wife Allison opened their restaurant, mado, in the Bucktown neighborhood of Chicago in April 2008. After three years of critical acclaim for their local, sustainable, whole animal approach to cooking, they decided to take the next step. The Butcher & Larder is an evolution of their years of experience working with farmers and doing what they can to bring responsibly raised local meat to their community. They are proud to operate Chicago�s first local, sustainable, whole animal butcher shop.
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