Chicago Magazine

March 2005

Dish, Trendspotting


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More and more chefs-from recent cooking school grads to kitchen veterans-are going the personal chef route these days.

All are eschewing the grind of restaurant work for the more personal (and lucrative) experience of custom cooking meals in people's homes. Christopher Tong, a 25-year veteran chef (Sutton Place Hotel, Riva) who says it's the humanizing factor that persuaded him to open the upscale My Private Chef (773-370-8131) earlier this month. You develop a relationship with the people and you actually see who you are cooking for, says Tong. It's a whole different environment than a restaurant. Tong, who acquires exotic mushrooms, seasonal Hawaiian seafood, and various caviars, doesn't include prices on his Website. If you have to ask...