Chicago Gourmet 2014 will kick-off on Friday, September 26, with the popular Hamburger Hop®, a fun—and tasty—burger showdown.
Join top area chefs as they do battle in a burger competition while guests
enjoy tasty, gourmet burgers, along with beer, wine, spirits, and more.
A celebrity panel of judges determines the city's Best Burger award,
while guests crown the People's Choice.
Date: Friday, September 26, 2014
Time: 6:00-9:00 pm
Place: Harris Theater Rooftop
Tickets are not yet available for the Hamburger Hop. Please check back for more information.
late night gourmet
CS Magazine will host Late Night Gourmet, the official after-party of Friday’s Hamburger Hop. This fun and festive new event will cap off the evening with music from one of Chicago’s hottest DJs, latenight bites, tasty libations, and revelry with Chicago Gourmet chefs, sommeliers, and other tastemakers.
Whether you're keeping the party going after the Hamburger Hop or just attending Late Night Gourmet, you will not want to miss this new event hosted by CS Magazine.
Date: Friday, September 26, 2014
Time: 9:00 pm-12:00 am
Tickets are not yet available for Late Night Gourmet. Please check back for more information.
First generation John Coletta was born in New York City in 1957, the year after his Mom and Dad emigrated from Italia. His father, a professional Italian chef from Rome, and his mother, “a great Italian home cook,” from Campobasso, Molise, Italia.
First step: His Italian pedigree included summers working in family owned Italian Osterie in Italy from 1970 to 1978. Graduated from New York CityTechnicalCollege with a degree in Hotel Restaurant Management. Coletta apprenticed for four years at the Waldorf Astoria under legendary executive chef Arno Schmidt. Next stop was New York’s famous Four Seasons restaurant where he worked under executive chef Seppi Renggli, the pioneer of Spa cuisine in America
From cook to Passionate Chef: worked for two years cooking at Le Coup de Fusil a cutting edge French restaurant in New York City alongside French chef Yannick Cam
By the time he was 26 years of age he became Chef di Cucina at Nikolai’s Roof in the Atlanta Hilton Hotel, a luxury, fine-dining restaurant that earned a Mobil four-star rating during his tenure.
Around the world: Coletta has trained under Alain Ducasse at Louis XV in Monte Carlo and Joel Robuchon in Paris, opening executive chef of Chicago’s Fairmont Hotel (1987) and the Sheraton Chicago Hotel and Towers (1991). For the next four years he was the executive chef of Caesars Palace Hotel in Las Vegas, a 1,200 room Hotel-Casino with ten restaurants. Coletta supervised a culinary staff of 400 cooks and more than 50 Sous Chefs. Coletta traveled to Singapore in 1995 where he spent two years as executive chef of the five-star Shangri-la Hotel, the Sydney Morning Herald dubbed him one of the four “big guns” of Asian hotel cuisine. In Chicago 1999, he opened Caliterra in Chicago’s Wyndham hotel and the Chicago Sun-Times named it one of the city’s ten best Italian restaurants. In 2002, Coletta joined the Carlucci Hospitality Group and designed and opened Carlucci Downers Grove restaurant. It received three stars from the Chicago Tribune and Sun-Times.
The Entrepreneurial Chef: A lifelong ambition is satisfied when Chef Coletta, Mr. Steve Lombardo and Mr. Larry Shane form a partnership in the summer of 2004. This partnership’s efforts have resulted in the creation of Quartino, an authentic, casual, urban Italian restaurant. The doors to Quartino opened on December 13, 2005 to rave critical reviews from local, national and international media. Quartino is the recipient of the coveted Ospitalia Italiana.designation given by the Italian government. In 2009 Chef Coletta authored and published a cookbook dedicated to his passion for Italian gastronomy entitled 250 True Italian Dishes.
Accolades: In 1984 Coletta traveled to Frankfurt, Germany as an individual competitor and won an individual gold medal. In 1992 he led Team Central USA to a gold medal victory. He was a finalist in the 1994 Bocuse d’Or. That same year he was named one of fifteen “America’s Rising Star Chefs” selected for a PBS television series and companion cookbook. Coletta served as an advisor to the USA Culinary Team who placed first in the Culinary World Cup held in Luxembourg. At the 1997 Epcot International Food and Wine Festival, Coletta was featured along with Julia Child and Paul Bocuse as part of the Visiting Masters from the World of Foods program. Chef Coletta continues to appear in local, national and international newspapers, magazine and television segments.