Chef Profile: Michael Lilleberg, Executive Chef at Rosebud Steakhouse
We at Chicago Foodie Sisters tip our hats and give a big Wayne's World "We're Not Worthy!!!!" nod to all the awesome chefs in and around the city. This is the first of our ongoing Chef Profile series.
I like learning where great cooks get their inspiration and getting tips from them...and finding out a little about what they do when they're not in the kitchen!
If you know a great chef you'd like us to feature, send us an e-mail at csteinw@yahoo.com. So, here's a little Q & A with Chef Michael Lilleberg, Executive Chef at Rosebud Steakhouse.
What inspired you to become a chef? My grandpa's love for food and how it brought family together.
What is your favorite dish to prepare? I like preparing seafood. It offers a lot of variety.
What is your favorite dish to eat? Pork Belly/ Bacon
What's one ingredient you couldn't live without? Good Salt
Can you tell us a little about your training? I Graduated Kendall College in 1998, and went to work at a few small chef owned restaurants where I built a solid foundation of method & technique and different styles of cuisine. After that I went on to work for Buckhead Life Restaurant Group in Atlanta and McCormick & Schmick's when I moved back to Chicago.
Where do you get inspiration for your dishes? The changing of the seasons offers inspiration and food for celebratory reasons. With the changing of the seasons, you get to utilize the freshest products available. Those are continuously changing to keep from using the same products over and over.
I like learning where great cooks get their inspiration and getting tips from them...and finding out a little about what they do when they're not in the kitchen!
If you know a great chef you'd like us to feature, send us an e-mail at csteinw@yahoo.com. So, here's a little Q & A with Chef Michael Lilleberg, Executive Chef at Rosebud Steakhouse.
Name: Michael Lilleberg
Current position: Executive Chef at Rosebud Steakhouse in Chicago
Current position: Executive Chef at Rosebud Steakhouse in Chicago
What inspired you to become a chef? My grandpa's love for food and how it brought family together.
What is your favorite dish to prepare? I like preparing seafood. It offers a lot of variety.
What is your favorite dish to eat? Pork Belly/ Bacon
What's one ingredient you couldn't live without? Good Salt
Can you tell us a little about your training? I Graduated Kendall College in 1998, and went to work at a few small chef owned restaurants where I built a solid foundation of method & technique and different styles of cuisine. After that I went on to work for Buckhead Life Restaurant Group in Atlanta and McCormick & Schmick's when I moved back to Chicago.
Where do you get inspiration for your dishes? The changing of the seasons offers inspiration and food for celebratory reasons. With the changing of the seasons, you get to utilize the freshest products available. Those are continuously changing to keep from using the same products over and over.
If you weren't a chef, what profession may you be in? Talk radio or Teacher
What do you like to do in your off time? I hang out with my 2.5 year old son on off days and occasionally get to golf course. I do get into sports, too.
What advice would you give to home cooks who want to prepare dishes like the pros? Less is more. Use fresh, quality ingredients and you wont need much else.
What do you like to do in your off time? I hang out with my 2.5 year old son on off days and occasionally get to golf course. I do get into sports, too.
What advice would you give to home cooks who want to prepare dishes like the pros? Less is more. Use fresh, quality ingredients and you wont need much else.
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