Andrew Zimmermann

«My style is entirely based on a balance of textures, overall flavours and seasonality. I cook things that have something to say to me and I’m honoured that this coincides with people’s tastes». Andrew Zimmermann, one of the stars in the contemporary skies of Chicago, takes a low profile. Since he’s been at the helm of Sepia, this chef always appears in the national press because of his creative cuisine. It’s the new American cuisine, we’d say, with a strong European imprint. A style that granted him a Michelin star in 2011, only two years after he started to direct the restaurant.

Yet Zimmermann’s childhood took place in New York. An ex musician, he worked for 3 years as sous chef for Renato Sommella, his acknowledged mentor. He graduated in 2000 from the French Culinary Institute in the Big Apple, then moved to Chicago in 2003: his first job was as chef at Park Hyatt. In 2004 restaurateur Terry Alexander, impressed by his talent, called him at MOD and Del Toro. A new short experience at Park Hyatt and then in 2008 the owner of Sepia, Emmanuel Nony, called him to be the executive chef of his restaurant.

In just a few years Andrew collected important acknowledgements, one after the other: on top of the Michelin star arrived in 2011 (only two years after he got the job), he was nominated “Best Chef: Great Lakes” in 2012, 2013 and 2014 by the James Beard Foundation Award, he was chosen as “Rising Star Chef” by StarChefs.com and won the Jean Banchet Awards prize for chef of the year in 2011-13 and restaurant of the year.