Basque

Andrew Mace

Executive Chef & Culinary Director

Chicago, IL

I cook the food of the Upper Midwest with a Basque grandmother looking over my shoulder. Eighteen years in professional kitchens took me from a garde manger station in Milwaukee to opening three restaurants in Chicago, and the thing I care about most has not changed: a dining room that feels like somebody's house, with cooking that could only come from this place. At Marrow & Ember we run a live-fire hearth, a small farm program with four growers in Michigan, and a kitchen where every cook rotates through the whole line within a year. I also consult on menu development and kitchen operations for opening teams who want a program that can survive its second year.