Chef Frank Hutman

My love for cooking first started as a child, helping to prepare family meals and baking bread or treats. I couldn't be kept out of the kitchen and learned many family favorites.

Upon graduating from Lincoln-Way Central High in 1997 I joined the Navy and was stationed at Pearl Harbor. I immediately fell in love with Polynesian cultures, especially cuisine, and was excited for any opportunity to try new flavors and foods whenever deployed.

I took these traditional methods of cooking coupled with my training at Kendall College to pursue a career in Culinary Arts, where I found my way to Chef Paul Virant's kitchens.

Under Chef PV I was opened to the lifestyle of cooking seasonally, preserving ingredients using sustainable practices, and sourcing locally to support community. These have become my focus standards as well and are fundamental when selecting ingredients and creating dishes.