莎拉‧格魯內伯格

Sarah Grueneberg 是芝加哥西環區 Monteverde 餐廳及義大利麵工作坊的主廚兼合夥人，曾榮獲詹姆斯比爾德基金會獎，同時也是《 聽聽蔬菜怎麼說.

格魯內伯格出生於德克薩斯州維多利亞，並在那裡長大。她從小就和祖父母一起在農場裡做飯，因此，她注定要在烹飪界工作。.

2001年從烹飪學校畢業後，她進入休士頓標誌性餐廳布倫南餐廳（Brennan's of Houston）工作，開啟了她職業生涯的轉捩點。到2003年，她已成為該餐廳最年輕的女副主廚。格魯內貝格的旅行足跡遍布義大利、亞洲、歐洲和美國，這些經歷啟發了她「追隨食物」的烹飪理念，讓她透過了解創造這道菜的人們和文化，真正理解「菜餚」本身。.

格魯內貝格於2005年搬到芝加哥，加入了托尼·曼圖阿諾領導下的屢獲殊榮的Spiaggia餐廳團隊。她從一位普通廚師做起，迅速晉升，於2008年成為主廚，並於2010年成為行政總廚。.

格魯內伯格於 2015 年 11 月開設了 Monteverde 餐廳，並在 2017 年獲得了詹姆斯·比爾德基金會頒發的“五大湖區最佳廚師”獎，並在 2019 年和 2020 年的獎項中入圍了“傑出廚師”的半決賽。.

Monteverde has earned acclaimed reviews from various outlets, including a three-star review from 《芝加哥論壇報》. In 2016, Monteverde was named one of 美食與美酒’s “America’s Best Restaurants,” a top 50 finalist in 祝您好胃口’s “Best New Restaurants,” 食客’美國21家最佳新餐廳“ GQ’的“12家最佳新餐廳”，” Eater Chicago’榮獲「年度最佳餐廳」獎和「值得等待」獎 《芝加哥論壇報》 餐飲獎項，並被評為其中之一 《芝加哥雜誌》’入選《紐約時報》「15家最佳新餐廳」名單。 2017年，Monteverde被評為「美國38家必去餐廳」之一。 食客 隨後在 2018 年 Jean Banchet 獎中榮獲「年度最佳餐廳」稱號。.

格魯內伯格曾參加Bravo電視台的“頂級大廚：德州篇”和美食頻道的“鐵人料理挑戰賽”，並進入決賽。她也曾出現在「菲爾美食之旅」的芝加哥特輯中。此外，她還被評為「明日之星廚師」。 芝加哥社交 2009年和2016年的雜誌 Eater Chicago’格魯內伯格在2011年Eater Awards評選中榮獲「年度最佳主廚」稱號。 2022年秋季，她出版了第一本烹飪書。, 聽聽蔬菜怎麼說.

Bailey Sullivan

A native of La Grange, IL, Bailey Sullivan is Chef di Cucina of the award-winning Monteverde Restaurant & Pastificio, a contestant on Season 22 of Top Chef and she was named a Rising Star by Starchefs in 2021.

Bailey was born into the hospitality industry and has always known she wanted to cook. Her dad has owned Goldyburgers, a storied burger joint and beer garden, for over four decades, however, it’s not where Bailey got her start in the kitchen.

While earning her Bachelor’s Degree from Kendall College, Bailey interned at the two-Michelin-starred, Coastal New England-inspired restaurant Acadia, where she worked both savory and pastry before joining the kitchen at Yusho Logan Square, where she became captivated by Asian ingredients, flavors and the art of ramen. Bailey made the most of the restaurant’s monthly Ramen Battles, which allowed her to meet and cook with some of the city’s best chefs—most notably, Sarah Grueneberg, chef/owner of Monteverde Restaurant & Pastificio.

After graduation, Bailey worked at the Michelin-starred Parachute for a year before pursuing her deep-rooted love of noodles and a desire to learn the intricacies and art of hand-made pasta and regional Italian cuisine under Grueneberg, the James Beard Award-winning chef and “Top Chef” finalist.

Bailey immediately fell in love with Italian ingredients and sensibilities, and over the course of more than eight years, she has worked her way up the kitchen from line cook, sous chef, purchasing sous and executive sous to her current role as chef di cucina. Known for embracing seasonal produce and global flavors with an Italian hand, Bailey has earned a reputation for embracing the “atipica” side of Italian cuisine—blending tradition with bold, whimsical twists.

Generously supported by the Nath Family