Chatting with the Chef: Stephen Gillanders
Born and raised in Los Angeles, Chef Stephen Gillanders began his culinary training at the age of 15 when his mother saw an article for a teen cooking class at a local culinary arts school. He never looked back. After a decade cooking in Las Vegas, Gillanders left to travel through Asia, returning to the United States in 2011 for an executive chef position with Jean-Georges Management. There he oversaw all nine New York City restaurants as well as lead the opening teams for nine other domestic and international projects, including The Pump Room in Chicago and Jean-Georges Tokyo. In 2014, Gillanders and his wife moved back to Los Angeles, before coming to Chicago as Intro’s fourth visiting chef. In January 2016, it was announced that Gillanders was staying on in Chicago as Intro’s first executive chef, and would work hand-in- hand with all upcoming visiting chefs. Come see the Executive Chef of Intro at Green City Market's Chef Demo on Oct. 15 at 10:30am
What is your favorite Green City Market product?
Whichever fruit is perfectly ripe and in season. Right now it is Bartlett pears. Although quite common, when they're perfectly ripe they are tender, juicy and have such a beautiful flavor.
What is your favorite thing to do in Chicago (other than shop at Green City Market, of course)?
Eating out all over the city.
What is in your fridge right now?
Cheese, kimchi, left over mexican food, nonfat milk.
What is one tip you have for home cooks shopping at Green City Market?
Try as many samples as possible. Not because they're free, but because you may end up falling in love with something you would have never thought to purchase.
What is the one food you couldn't live without?
Bread. It's my ultimate comfort food. With butter, olive oil, sea salt or simply plain it's the one food I need in life.
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- A message of solidarity
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