Chef and owner of Artisan Catering Rick Spiros has been cooking professionally in Chicago for 15 years. In that time he has worked in restaurants Mas, Roy’s and Echo to name a few. Also during that time he stepped away from the restaurant scene and spent 7 years running his personal chef service Intimate Dining, which what featured in Chicago Magazines “Entertaining Issue” December 2004.
Chef Rick is proficient in a wide range of cooking styles from Latin American, Regional American and Southeast Asian, with clean, innovated and flavorful cooking the foundation of his cooking philosophy. Because of Rick’s years of restaurant and catering experience it has propelled him back to providing delicious food and personal service to his clients through Artisan Catering.
Other accolades include Chicago Magazine’s ‘Best New Restaurants’ 2006, for Block 44
And various reviews and write ups in the Tribune, Time out Chicago.
Rick graduated from the top of his class at The Cooking and Hospitality Institute of Chicago in 1997