Rob Levitt has been appointed Executive Chef and Butcher at The Publican, also maintaining operations at Publican Quality Meats. His goal is to lead the kitchen into a new era emphasizing whole-animal philosophy and seasonal ingredients. Levitt has a strong connection to Chicago's whole-animal movement, having gained recognition as a chef and co-owner of notable establishments. His menu will feature both innovative vegetable-focused dishes and signature meat offerings, while also continuing established happy hour specials.
Rob Levitt's culinary reputation is deeply tied to Chicago's whole-animal movement. He first gained national acclaim as chef and co-owner of Mado and Butcher & Larder, the city's first sustainable whole-animal butcher shop.
Levitt will continue to oversee operations at Publican Quality Meats, while leading The Publican's kitchen into a new, ingredient-driven era rooted in whole-animal philosophy, seasonal sourcing, and bold creativity.
To now be joining this kitchen nearly two decades later feels surreal in the best way. It's like stepping into the big leagues while returning to a moment that never really left me.
Levitt's approach blends deep respect for craft with seasonal innovation, featuring a vegetable-forward menu and new signature dishes, such as Grilled Trout with charred cucumbers.
#culinary-innovation #whole-animal-philosophy #chicago-restaurants #rob-levitt #ingredient-driven-cooking
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