Chicago’s The Publican Names Rob Levitt Executive Chef | Eater Chicago
"The sibling butcher shop across the street where Levitt has worked for six years, he revamped the menu there with sandwiches, brought lauded sausage-making skills to Fulton Market, began hosting a dinner series, and sourced proteins used by the flagship kitchen — the short ribs now on the menu are procured from this shop. Levitt says taking the executive chef job felt like "that triple-A ballplayer that has been just crushing triple-A for the longest time, and I finally got called up to the majors," and he credits the dinner series and his work at the butcher operation with impressing leadership enough to be asked to run the original restaurant. He continues to oversee operations here while rolling out new menus at the flagship." - Ashok Selvam
