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Chicago Gourmet - bio: Peter Balodimas
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Peter Balodimas

Rosebud Steakhouse

Chef Peter Balodimas, professionally trained at Chicago’s renowned Kendall College School of Culinary Arts, is the Assistant Corporate Chef for Rosebud Restaurants. Chef Pete brings with him the expertise honed by years in some of Chicago’s, and the Countries, most loved and renowned restaurants. Chef Balodimas was the sous chef for the 3 star 120 Ocean Place in Wheaton straight out of Culinary School. He then moved on as the Chef de Cuisine for Tin Fish in Tinley Park. Chef Balodimas then was recruited as Sous Chef for Chicago’s only 4 star Italian Restaurant, Spiaggia. During his tenure spent at Spiaggia, the restaurant was nominated by the James Beard Foundation for Most Outstanding Restaurant, for 2 years consecutively. 

Balodimas was then the Chef/Owner of the Critically Acclaimed Fahrenheit Restaurant, located in St Charles Illinois. Balodimas’ restaurant was nominated top 10 new restaurants by Chicago Magazine, and garnered both local and national accolades. Balodimas has spent the last couple of years working as Executive Chef for the Food Networks Iron Chef Jose Garces, in numerous restaurants spanning Philadelphia, Arizona, and California. 
Balodimas has held his position with Rosebud Restaurants for 8 months, and his most current work can be seen at Rosebud Steakhouse on 192 E Walton Street in Chicago. 

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