Dylan Trotter x Chef Art Smith Cinco de Mayo Party

May 5, 2025

Celebrate Cinco de Mayo in legendary style! Join Dylan Trotter and Chef Art Smith for a once-in-a-lifetime Cinco de Mayo cocktail party inside the iconic Charlie Trotter's. This exclusive evening on Monday, May 5 from 5 to 8PM features 8 incredible food stations from some of Chicago's most exciting chefs, including Chef Héctor Guerrero (Art Smith's Reunion), Chef Diana Dávila (Mi Tocaya), Chef D'Andre Carter (Soul & Smoke), Chef John Hagedorn (Nightshade), Chef Carlos Julian, and more. Sip custom cocktails from 3 lively drink stations curated by Spritzology.
Tickets are $200 per person. Capacity is extremely limited. Don't miss your chance to be part of this unforgettable night of flavor, community, and celebration.

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Guest Chef Dinner Series Vol. 3

April 29, 2025

Justin Cogley

Executive Chef of Aubergine (**) in Carmel-by-the-Sea and recipient of Food & Wine's Best New Chef honor. Cogley's cuisine draws from his time spent in Michelin-starred kitchens in Europe.
Brian Limoges

Executive Chef at Enclos in Sonoma. Limoges previously led Birdsong (**) in San Francisco and spent formative years in the Kitchen at Atelier Crenn (***). His cooking blends heritage preservation techniques with the terroir of the Pacific Northwest.
Jenner Tomaska

Chef and co-owner of Esmé (*) in Chicago. Tomaska creates thoughtful, art-driven menus that blur the line between culinary craft and creative expression, consistently pushing the boundaries of what fine dining can be.

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Guest Chef Dinner Series Vol. 2

April 14, 2025

John Vermiglio

John Vermiglio trained at Charlie Trotter’s and Graham Elliot before co-founding Four Man Ladder, the group behind Detroit’s Grey Ghost, Second Best, and Basan. A Zagat 30 Under 30 alum and StarChefs Rising Star, John blends fine-dining technique with approachable, bold flavors.
Amy Biller

A former pastry chef turned operations leader, Amy Biller trained at Charlie Trotter’s To Go before joining Folkart Restaurant Management. As Director of Operations, she brings precision and warmth to every detail — from team support to spreadsheets — all rooted in her love of hospitality.
John Hagedorn

A Chicago native, John Hagedorn trained in kitchens like Charlie Trotter’s, Alinea, and Elizabeth before cooking across seven countries. He now hosts Nightshade, an invite-only dinner club in his custom-built home kitchen, blending global influence with intimate hospitality.
Dylan Trotter

Dylan Trotter, son of the late Charlie Trotter, has worked in both the front and back of house at acclaimed restaurants like El Bulli, GT Fish & Oyster, and GT Prime. His experience spans service and cuisine, rooted in a deep passion for hospitality at its highest level. Trotter brings a thoughtful, well-rounded perspective to the modern dining experience.
Sean Myers

Born and raised on Chicago’s South Side, Sean Myers found purpose in the kitchen at a young age. After culinary school, he trained at Charlie Trotter’s for seven years, rising from dishwasher to executive chef. He’s since worked at Boka, Peninsula, and now with Wolfgang Puck, bringing heart and resilience to every dish.
Jennifer Jones Enyart

Jennifer’s pastry career has been shaped by some of Chicago’s most iconic kitchens. She worked at Charlie Trotter’s, where she developed a foundation of precision and creativity, and later led the pastry program at Rick Bayless’s Topolobampo. As co-founder of Dos Urban Cantina, she brought her signature style to modern Mexican desserts. Her work is defined by elegance, innovation, and a deep respect for craft.
David Dickensauge

Chef David Dickensauge trained at New Orleans' Commander’s Palace and Galatoire’s before honing his craft at Charlie Trotter’s in Chicago. Recognized as a Best New Chef by Louisiana Cookin' and 225 Magazine in 2015, he has led kitchens across the South, including the rebirth of The Colonel's Club. Under his direction, The Colonel’s Club was recently nominated for five culinary awards including Best Local Chef in the Best of 225 awards.

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Inaugural Dinner

March 31, 2025

John Shields

Chef John Shields is the chef and co-owner of Smyth and The Loyalist in Chicago, known for his innovative, ingredient-driven cuisine. A former Alinea and Charlie Trotter’s alum, he brings fine-dining precision to both his Michelin-starred tasting menus and his more casual fare. His work reflects a deep connection to seasonal Midwestern ingredients and thoughtful technique.
Philip Tessier

Philip Tessier is the executive chef of PRESS in Napa Valley, where he leads the Michelin-starred kitchen with precision and a focus on Napa’s best ingredients. A Bocuse d’Or silver medalist and former executive sous chef at The French Laundry, he brings elite technique and mentorship to every role. His work blends disciplined craft with a deep respect for ingredients.
Ron McKinlay

Ron McKinlay is the former executive chef of Canoe, one of Canada’s most iconic restaurants known for its contemporary approach to regional cuisine. Originally from Scotland, he brings global experience and a refined touch to every plate. His cooking reflects a deep connection between people, place, and the land’s best ingredients.
Dylan Trotter

Dylan Trotter, son of the late Charlie Trotter, has worked in both the front and back of house at acclaimed restaurants like El Bulli, GT Fish & Oyster, and GT Prime. His experience spans service and cuisine, rooted in a deep passion for hospitality at its highest level. Trotter brings a thoughtful, well-rounded perspective to the modern dining experience.