Andrew Zimmerman is the five-time James Beard Award finalist behind Chicago’s Sepia and Proxi. The two restaurants have risen to must-eats of the Windy City—the former featuring elevated and stylish rustic American cuisine, the latter an itinerant ode to global delights. Aside from being named a Rising Star Chef, Jean Banchet Chef of the Year and an Iron Chef America winner, Sepia has earned a Michelin star for the past ten years. Clearly, people are picking up what Andrew’s putting on the plate.
A young Andrew had aspirations of becoming a musician. Working in restaurants to fund his dream, he soon realized he preferred the kitchen to the club. From here, he filled his resume by working at acclaimed kitchens and under renowned chefs. Yet even with his litany of awards and Michelin star in tow, he’s humble, grateful and just wants to cook great food for people. Chicago thanks him for it.
Both my restaurants are really my expression of what it means to be a cook in modern America.
My goal is to make dishes that are interesting and respectful of where they came from—and hopefully, delicious.