Zagat Names Chicago's 30 Under 30 In Food And Hospitality For 2015

By Melissa McEwen in Food on Jul 20, 2015 3:00PM

Zagat has released its annual 30 Under 30—"30 exceptional individuals who work in the food, beverage and hospitality industries" and who happen to be under 30 years of age. It's always a great opportunity to meet the people behind some of Chicago's most interesting businesses and learn their backgrounds and future goals. You might already be a fan of some of them, but others may be found behind the scenes at your favorite bar, restaurant or bakery.

The 2015 list includes:

• Patrick Addison and Kristina Mack of Broken Tart


• Matt Andorka of Andorka's Sandwich Shop


• Tanya Baker, Executive Chef at The Boarding House


• Joey Beato, Chef at Community Tavern and The Portage


• Jesse Maguire Bolt, co-founder of Un86'd, along with Nicole Ess, an organization that aids sick or injured bar and restaurant employees


• Robert Broskey, the Executive Chef at Intro Restaurant, works alongside the rotating chef program to execute their visions


• Aaron Campos, Director of Coffee and Roasting Operations at Dark Matter Coffee, responsible for developing their fascinating fermented and barrel-aged coffee programs


• Claire Crenshaw, Executive Pastry Chef at Loews Chicago Hotel (well known for her stint at Moto)


• Jacyara de Oliveira, bar manager of Sportsman's Club (also our town's Speedrack Champion)


• Wesley Ervin, Head Bread Baker of Pleasant House Bakery


• Daniel Espinoza, Chef at Dinner Lab, who we profiled as well


• Charles Ford, Assistant General Manager and Wine Director at The Bristol


• Joe Gancarz, Chef de Cuisine at El Ideas


• Josef Giacomino, Executive Chef at A10


• Matthew Kerney, Executive Chef at Longman & Eagle


• Leslie LaRue Lamont, Sommelier and Bar Manager at Formento's


• Erin Lowder, General Manager of Operations at Solemn Oath Brewery (we've chosen their beers for Beer of The Week many times)


• Julia Momose, head bartender of GreenRiver (the new project from the guys of Dead Rabbit in NYC)


• Jimmy Papadopoulos, Executive Chef of Bohemian House


• Brandon Phillips, Bar Director at The Duck Inn


• Natalie Piniuta, Pastry Sous-Chef at Grace


• Sarah Rinkavage, Chef de Cuisine at Lula Café


• Louis John Slagel, owner of Slagel Family Farm (we wrote a bit about him too here)


• Patrick Smith, Bar Manager of The Violet Hour


• Matthew Sussman, Managing Partner at Table, Donkey and Stick


• Jenner Tomaska, Chef de Cuisine, Next Restaurant


• Jeff Wang, Chief Dumpling Engineer at Yum Dum Food Truck


• Tim Williams, Operational Supervisor at Capacity Bar Group


• Athanasia Xeros Co-Founder of The Salty Prawn (a indoor saltwater prawn farm inside The Plant)

Read their stories at Zagat and check interviews with three of them in their video below: