A graduate of Miami University in Ohio, with a degree in Botany, Perry Hendrix came to cooking by way of wine. “For me the two are inseparable, the progression from wine to food was natural,” says Hendrix. After studying at the University, and focusing on wine production the last years of his education, Chef Hendrix ultimately chose the culinary path.
Chef Hendrix began his professional cooking career in Asheville, NC where worked at Market Place under Chef Mark Rosenstien and honed his appreciation for working with fresh, local ingredients. From there he went to work at Richmond Hill under Chef Brian Ross. There he remained for two years. During that time, Hendrix developed close relationships with some of the area’s farmers. “I have a commitment to the small farmer who is passionate about quality, and organically raised products,” says Hendrix.
Next, Hendrix was lured west to Utah where he worked at The Metropolitan, highly acclaimed for its ingenuity and fresh ingredients. At Promontory – The Ranch Club, Chef Hendrix was asked to open a high - end steak house for the members of the community. Utah kept Perry away from Asheville for only four years, and he returned to The Market Place to take over as executive chef His next challenge was to help open Brasserie by Niche in St Louis as well as conceptualizing sister restaurant, Taste by Niche.
He moved to Chicago to join the Custom House Hospitality team as Custom House Tavern’s Executive Chef in September of 2010. In May 2012, Hendrix also took the helm at Custom House Hospitality’s newest restaurant -- Maison, a classic brasserie serving every day French fare. He resides in Chicago with his wife and young son.