Andrew Zimmerman

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Since taking the lead in the kitchen at Chicago's Sepia in 2009, Executive Chef Andrew Zimmerman has helped elevate Sepia to a nationally-recognized culinary Mecca for innovative, American cuisine in the heart of the city's trendy West Loop neighborhood. Chef Zimmerman's Michelin-starred menu showcases the quality and purity of the products he seeks out, letting both the ingredients and his passion shine through. His seasonal dishes, while rooted in tradition, embrace modern thinking as he showcases pristine natural ingredients that are primarily organic and/or sustainable. These ingredients come to life in dishes that are indicative of thought and precision honed from years of Chef Zimmerman's classic French training under some of the country's most notable chefs; his pastas, chutneys and jams are also all homemade. He supports local artisan farmers and proudly encourages craftsmanship and the revival of traditional practices. Chef Zimmerman's passion, skill and creativity have been awarded greatly; he has been nominated three years in a row for the James Beard Award for Best Chef: Great Lakes.

Since taking the lead in the kitchen at Chicago's Sepia in 2009, Executive Chef Andrew Zimmerman has helped elevate Sepia to a nationally-recognized culinary Mecca for innovative, American cuisine in the heart of the city's trendy West Loop neighborhood. Chef Zimmerman's Michelin-starred menu showcases the quality and purity of the products he seeks out, letting both the ingredients and his passion shine through. His seasonal dishes, while rooted in tradition, embrace modern thinking as he showcases pristine natural ingredients that are primarily organic and/or sustainable. These ingredients come to life in dishes that are indicative of thought and precision honed from years of Chef Zimmerman's classic French training under some of the country's most notable chefs; his pastas, chutneys and jams are also all homemade. He supports local artisan farmers and proudly encourages craftsmanship and the revival of traditional practices. Chef Zimmerman's passion, skill and creativity have been awarded greatly; he has been nominated three years in a row for the James Beard Award for Best Chef: Great Lakes.