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Park Avenue Cafe Biographies

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Our Chef
John Hogan

When John Hogan began his career in 1980, it was his ambition to master the art of French cooking. With that in mind, John started as garde mangre at Le Bon Vivant Cafe in Glenview, Illinois. He later moved to The Avalon at the Hamilton Hotel in Itasca, Illinois where he was able to work his way through all of the kitchen stations.

The next step of his development as a chef took John to France in September, 1983. There John learned the history of French cuisine and the commitment required not just to French cooking, but to food. Upon his return in October, 1983 John went to work as a sous chef with Lucien Verge at L'Escargot in Chicago to gain experience working in an authentic French bistro and learn the techniques of bourgeoise cuisine. To this day John uses many of these techniques in his cooking style.

In September, 1986 John moved to Chicago's famed Le Perroquet as sous chef and learned the principles of nouvelle cuisine, with its lighter and visually enhanced presentations. In February, 1987 chef/owner Jean Joho invited Hogan to join the staff of his four-star Everest Room as Sous Chef, which provided the opportunity to working in the kitchen with a large brigade. Here Hogan trained under a Master Chef, Joho, learning a style of French cuisine that he had never before experienced.

In 1990, Jean Joho introduced Hogan to George "Kiki" Cuisance, owner of Kiki's Bistro, who gave John the opportunity to design and create his own style based upon his varied experience. During Chef Hogan's reign, Kiki's Bistro earned three star ratings from both the Chicago Tribune and Chicago Sun-Times and Kiki's was named their favorite restaurant by Chicago chefs in Chicago magazine.

In January, 1996 Chef Hogan began working with Executive Chef/Partner David Burke of the Park Avenue Cafe - New York kitchens and prepared for his next career move as Executive Chef of the Park Avenue Cafe - Chicago.

Chef Hogan is the Vice President of the Chicago's Chef's Alliance (since 1992) and in 1995 was among the first American chefs to be inducted to Euro Toques. Hogan has three sons.

Our Proprietor
Alan Stillman



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