Chris Gawronski is the Corporate Executive Chef for Gage Hospitality Group containing five restaurants including Acanto, Beacon Tavern, Coda di Volpe, The Dawson and The Gage. In his role as corporate executive chef, Chef Chris oversees the kitchens of Acanto and The Gage as well as group dining and private events while developing menu items and assisting the kitchen staff across all restaurants in the group.
Chef Chris joined Gage Hospitality Group in March 2011 as chef de cuisine for the former Henri (now Acanto) bringing with him an inherent talent and genuine passion to every dish he creates. Growing up in Michigan, he learned the ins and outs of the kitchen from an early age. His father owned Italian restaurants where pasta was made from scratch, including his favorite, rotelle, or as Gawronski called it as a child, “wagon wheels and red sauce.”
When Acanto opened in 2014, taking the place of Henri, it was the perfect concept for Gawronski to lead, combining his knowledge of authentic Italian cuisine and techniques with his love for local ingredients and tips learned from his father. His pedigree for fine Italian cuisine aligns perfectly with the cuisine of Acanto which features dishes from both coasts.
At The Gage, Chef Chris continues to create seasonal menus that reflect the European influences for which the restaurant is known. As one of Chicago’s busiest and most frequently booked restaurants, The Gage has continued to delight locals and travelers for over ten years. Chef Chris has played an important rule in the long-term success of The Gage where he works hand-in-hand with Gage Hospitality Group founder Billy Lawless.
Chef Chris began his career in Columbus, OH, before moving to Los Angeles, CA, where he held positions at several acclaimed and Michelin star-awarded restaurants. He has worked alongside many talented chefs, including: Quinn Hatﬁeld of Hatﬁeld’s in Los Angeles, David Meyers of Sona and Brian Polcyn of Forest Grille – all of whom provided invaluable knowledge and helped shape Gawronski’s palate.