Our chef's table offers an intimate, interactive five course dinner and wine pairing for 16 to 36 people. The comfortable stadium style seating will insure that you don't miss any of the action as the chef creates the perfect anniversary, birthday, graduation, company party, or business dinner. The cost of the Chef's Table is $65 per person, plus tax and gratuity. The wine pairing is an additional $25 per person


Click Here for the April's Chef's Table Menu!

On Monday, Tuesday, Wednesday, the Chef's Table is available for a minimum of 12 diners.
Please add your reservation to our This e-mail address is being protected from spambots. You need JavaScript enabled to view it . We will contact you within 48 hours of your requested reservation date, if Chef John will be cooking at the Chef's Table.

As always, open This e-mail address is being protected from spambots. You need JavaScript enabled to view it , are available on Thursdays at 6:30pm and Fridays & Saturdays at 5:30pm & 8:30pm.

2015 Chef's Table Themes:

Jan - Olive Oil
Feb - Aphrodisiacs
Mar - Friuli
Apr - Veneto
May - Trentino
Jun - Italy Trip 2015
Jul - Tuscany
Aug - Liguria
Sep - Sicily
Oct - Umbria
Nov - Marche
Dec - Valle D’aosta

Make your reservation by calling 269.384.2650 or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

About Chef John Korycki

Chef John Korycki

John, a Chicago native, believes his interest in the culinary world was sparked by his first experiences of working at a small “mom and pop” pizzeria in his south side Chicago neighborhood.

John’s first love for simple Italian cooking stemmed from 5 years of serious cycling (think “Breaking Away”).  As a category 2 cyclist, he learned the importance of carbo-loading and healthy eating. His cycling career took him to races in the entire Midwest, becoming the “cook” of the traveling group of racers. Placing third in the Illinois State Championships qualified John for the National Championships, which he competed in Boulder, Colorado in 1987.  Realizing that his talent for cooking was becoming superior to his talent in professional cycling, a change in careers was inevitable.

His formal culinary training took place at the Culinary School of Kendall College in Evanston, Illinois.  After graduating, he worked at several critically acclaimed restaurants in the Chicago area, including Tallgrass and Spiaggia.  It was at Spiaggia where John realized and nurtured a passion for truly authentic Italian food.  He studied under the tutelage of chef Paul Bartolotta, a James Beard Award winner.  To foster his knowledge of Italian cuisine, John has visited and lived in Italy on six separate occasions. During a three-month tour, he worked in several different restaurants in various regions of Italy.

Among his many culinary experiences, John has been invited to prepare dinners in New York’s James Beard House four times, including an opportunity to be featured chef in the James Beard’s exciting Discovery Chefs Series.

In August of 2004, John brought his family “back home” to the upper Midwest, with the opening of Zazios and its Italian Cuisine in Kalamazoo, Michigan.

Restaurants in Italy John has “staged”:
San Domenico, Imola, Emilia-Romagna ( Michelin starred restaurant )
Romano, Viareggio, Toscana
La Mora, Ponte S. Moriano (Lucca), Toscana
Taverna del Colleoni, Bergamo, Lombardia
Osteria du Madon, Bologna, Emilia-Romagna
Osteria di Rendola, Montevarchi, Toscana
Beccofino, Firenze, Toscana

Past restaurants:
Christopher’s, Phoenix, AZ,  4 stars
Tallgrass, Lockport, IL,  3 ½ stars
Spiaggia, Chicago, IL,  4 stars
Lake Park Bistro, Milwaukee, WI,  3 ½ stars
Ristorante Bartolotta, Wauwatosa, WI,  3 ½ stars
Milano, Kansas City, MO,  3 ½ stars


100 WEST MICHIGAN AVENUE :: 269.384.2650 | HOURS :: M-Th 5-10pm : F-Sa 5-11pm : Su Closed