Specialities
Contemporary American, farm-to-table, preservation
Contemporary American, farm-to-table, preservation
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.
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