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.

CLICK HERE TO SEE MAY CHEF'S TABLE MENU

Sunday 5:30pm | Monday-Thursday 6:30pm  | Friday & Saturday 5:30 & 8:30pm

Upcoming Chef's Table Themes:

MAY    PRIMAVERA springtime                       
JUN      FRIULI region                                 
JUL      CALABRIA region                         
AUG    PUGLIA region                               
SEP      SARDEGNA region                        
OCT     EMILIA-ROMAGNA region             
NOV    ITALIA 2013 Italy trip menu                       
DEC     PIEMONTE region

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

About 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