Paul Virant

Chicago

Contemporary American, farm to table


Specialities

Contemporary American, farm-to-table, preservation

About Paul Virant

Chef Paul Virant is one of the foremost authorities on preparing and preserving local, seasonal ingredients. Since 2004, he has been owner/proprietor of Vie, a contemporary American restaurant that celebrates farm-fresh ingredients. As a result, Vie garnered three stars from the Chicago Tribune and achieved one-star status from the Michelin guide. In addition, Virant was named one of Food & Wine’s Best New Chefs in 2007 and was nominated for a James Beard Award for Best Chef: Great Lakes in 2011. Virant continued his hot streak with seasonally focused Perennial Virant which he opened to rave reviews in 2011. A year later, he published The Preservation Kitchen cookbook. Virant graduated from the Culinary Institute of America.


Interview with Chef Paul Virant



Paul Virant's Video Tutorials

An Introduction to the Art of Pickling

Paul Virant
Intermediate

"This is the old school way of preserving food."

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Pan-Seared Walleye Pike with Dinosaur Kale and Golden Rice

Paul Virant
Intermediate

This seafood dish combines great flavor with fresh ingredients to create a complete meal.

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Grilled Escarole Salad

Paul Virant
Intermediate

This works both great as a salad or as a delicious side dish.

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Breaded & Pan Fried Pork Loin with Roasted Beets and Apples

Paul Virant
Intermediate

"This dish makes a great fall appetizer."

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