Charlie Trotter Brings New Spice to the Chicago Food Scene
World-renowned chef Charlie Trotter graduated from college with a political science degree–but this food-enthusiast decided to change his field and started on a journey to become a world-class chef. For four years, Trotter apprenticed under top chefs in the United States and Europe, read every cookbook, and experimented with all the recipes he could find.
With his newly honed cooking skills, chef Trotter went on to open his own restaurant, Charlie Trotter’s, in a quaint Chicago brownstone. Since it opened in 1987, Charlie Trotter’s has attracted prestigious awards and rave reviews in national publications.
The Freshest Ingredients Fuel Charlie Trotter’s Culinary Success
Organic chicken breast stuffed with braised oxtail, watercress with onion tortellini with thyme-infused consommé, and Japanese hamachi with fennel sauce, celery root, and pommery mustard vinaigrette are just a few of the diverse dishes that tempt patron’s palates at Charlie Trotter’s restaurant. Chef Trotter’s conscientiously crafts his daily menus from naturally raised meat, line-caught seafood, and organic produce that arrive each day.
A zealous worker and educator, Trotter has written six cookbooks and bagged dozens of culinary honors, from the James Beard Foundation’s Who’s Who in Food and Beverage Award to a & Châteaux Relais Gourmand designation, to a coveted spot in the Nation Restaurant News Fine Dining Hall of Fame. As the Wine Spectator raved, Charlie Trotter “is the Michael Jordan of American cooking. He has moves no one else has.” Craine’s Chicago Business agreed: “Each dish that emerges from Chef Trotter’s kitchen is a work of art-exuberant yet refined; often experimental, always elaborate.”
Sources:
James Beard Foundation, “James Beard Birthday Dinner”
Charlie Trotter’s “Charlie Trotter’s Restaurant”
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