Boka

Giuseppe Tentori
Boka, Chicago, IL
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As a boy, Giuseppe Tentori helped out on his grandmother’s farm in a small town outside of Milan. At the age of 19, while at Antica Osteria la Rampina in Milan, he was invited by chef Gabriel Viti (a Best New Chef 1991) to work at Carlos’ in Highland Park, Illinois. He went on to become sous chef at the Metropolitan in Salt Lake City and chef de cuisine at Chicago’s Charlie Trotter’s before becoming executive chef at Boka in March 2007. Tentori, 35, has created an innovative menu revolving around seasonal ingredients. Tentori’s eclectic, multi-layered dishes include smoked trout and squid stuffed with baby spinach, spicy pineapple and black tapioca.

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lat: 41.9127845764, long: -87.6483078003

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