Stanley's Kitchen & Tap
Born and raised in Chicago’s Logan Square neighborhood, Executive Chef Radames Lugo brings his passion for flavors to Stanley’s Kitchen & Tap’s Southern American Home-style dishes. You might say cooking was forced upon him. His mother was known as a family Chef. He was in the kitchen with his mother every chance he had absorbing all she had to teach about cooking.
Upon attending Wilbur Wright College for fine arts degree here in Chicago, Radames Lugo began to pursue a professional cooking career with the Lettuce Entertain You Restaurant Group as a saucier at Cafe Ba-Ba-Reeba. He also spent time working at Mon Ami Gabi creating French dishes. Radames was comfortable in the kitchen, but wanted to understand all that went into the running of a restaurant so he became the general manager of Chipotle Mexican Grill and Qdoba Mexican Grill. Here he learned the art of cooking with fresh ingredients and food with integrity.
The next step forward led Radames to learning the in’s and out’s of opening a restaurant with Fiesta Mexicana. Radames jumped back into the kitchen as lead line cook at Lawry’s The Prime Rib. He became head chef at Kitsch’n on Roscoe where he continued to produce award-winning comfort food and brunch items. This was a perfect path to Stanley’s where he puts a little touch of Lugo into all the dishes. Radames loves spices and at home you will find him cooking tapas style fusing in flavors from all over the world. He lives in Lincoln Park with his wife, Dalia, and is always looking to try new Restaurants and new receipts to expand his knowledge of food.