Andrew Graves
Chicago Winery | Chicago
SEPTEMBER 2024
Born and bred in Green Bay, Wisconsin, Andrew Graves got his first industry job at a local hibachi restaurant, starting off as a dishwasher. He was eventually promoted to hibachi chef and, while dazzling guests, discovered a passion for hospitality. Graves enrolled at the New England Culinary Institute and, after graduating, moved to New York City and picked up a line cook job at Tribeca Grill. He returned to Wisconsin and joined the team at The American Club, accepting a sous chef position at The Immigrant Restaurant. Looking to broaden his experiences, Graves moved down south to Florida and began working at Norman Van Aken's New American restaurant, Norman’s.
While visiting Chicago, Graves had dinner at Chef Grant Achatz’s Alinea. Inspired by the restaurant’s innovative philosophy, he went out on a limb and applied for a position in the trailblazing kitchen. He got the job and steadily worked his way up from food runner to pastry cook, learning under Rising Stars alums Jordan Kahn and Alex Stupak, before eventually becoming sous chef. Working closely with Achatz, Graves went on to work at Next before developing the food programs at cocktail lounges The Aviary and The Office. After also designing the menus for The Promontory and Dusek’s Tavern, Graves joined the team at Chicago Winery. At the River North winery’s modern American restaurant, Graves brings his years of experience to the menu while focusing on shareable dishes that celebrate local produce.
