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After earning his degree in Culinary Arts from Le Cordon Bleu, Devon went on to cultivate his culinary proficiency by working alongside a range of world-renowned chefs including Jean-Michel Diot at La Bastide Tapenade in San Diego where he learned basic French technique, Dale Levitski of the former Trio Atelier where he developed his passion for modern American cuisine and Andrew Zimmerman of Del Toro where he discovered his love for Spanish flavor. With this vast experience under his belt, Devon took on his first Sous Chef role with Blue Plate Catering before moving on to The Lobby Restaurant at The Peninsula Chicago. From there, Devon furthered his career with a move to the Art Institute of Chicago where he took part in developing a world-class dining program as Chef de Cuisine under Executive Chef Tony Mantuano. Devon also opened the McKinlock Court Restaurant at the Art Institute, a small plates concept offering local and seasonal selections. In 2011, Devon was a crucial part of the opening team at Paramount Events and in his role as Chief Culinary Officer, he continues to oversee the menu development, culinary team, execution, and quality of food as well as plating and presentation. Devon also oversees the culinary creations within the walls of The Paramount Group’s Michelin-recognized restaurant, eden, which showcases its own on-site greenhouse ingredients that are carefully crafted with locally grown seasonal specialties.
Being forward-thinking, Devon is looking at the next stage of his career and how he can immerse himself deeper into growing his own food, further develop his education in botany, and expand the urban garden that has been the foundation of Eden. His goal is to purchase land and produce more vegetables, leafy greens, or even more obscure items as he looks to utilize his interest in ingredients to support his team so they can excel in his kitchen.