Chris Polloway
Although he graduated from the well-respected culinary program at Elgin Community College in 1991, Chris has worked in local restaurants since 1986. In addition, Chris has worked as sous chef for a national hotel chain.
Defining culinary experience: “When I was 17, I was a line cook at a local fine-dining restaurant. The kitchen would fill up with orders and the pace was beyond hectic. The energy and camaraderie in that kitchen were just incredible… I was hooked!”
Culinary philosophy: “If you work hard, stay open to new ideas and methods and don’t allow your ego to blind you to others, you will be successful.”
Favorite style of food: “I grew up learning how to make my family’s traditional Polish foods. It was commonplace to see pierogi, kapusta and golabki being prepared in our kitchen. As much as I still love making those dishes, I love eating them even more!”
Top chef: “I always loved TV’s Cajun Chef, Justin Wilson. Because I grew up with Polish cuisine, traditional Louisiana cooking seemed very foreign to me. Wilson influenced me to branch out and try new foods and to have a good time doing it. We didn’t always know exactly what the Cajun Chef was saying, but he would make my dad and me laugh out loud.”
Proudest career moment: “In 1995 I was named Chef at a popular fine-dining restaurant. It was the first time I was fully in charge of a restaurant.”