Bread & Wine
Born into a small town working class family, Curtis Gamble was drawn into the kitchen environment by the sense of instant gratification and craftsmanship at an early age. It was no surprise when he decided to attend the Pennsylvania Institute of Culinary Arts or that once he graduated he landed key positions at some of the most celebrated restaurants in Pittsburgh—including Executive Sous Chef at Six Penn Kitchen (which earned Best New Chef, Best New Restaurant and Best American Restaurant awards in Pittsburg) and as Executive Chef of the Café at the Frick. then Curtis honed his skills in Cleveland, OH, under nationally recognized Chef Douglas Katz at Fire Food and Drink before taking over the kitchen at The Black Rover Café. It was at The Black River Café that developed his first charcuterie program, made cheese, created desserts and hosted heritage breed hog dinners. In January 2012, as the Executive Chef at Bread & Wine, Curtis, along with owners Lisa Fosler Kelly and Jennifer Wisniewski, developed the delicious, American style menu. The dishes at Bread & Wine focus on elevated farm-to-table Midwestern fare from charcuterie plates to pumpkin seed crusted tofu. While Curtis is new to the Chicago food scene his inventive yet simple fare is winning Chicago over one satisfied diner at a time.