THE GAGE
The day starts early for Chef Dirk Flanigan and his team. It’s not every day one gets invited to cook at the prestigious James Bead House in New York City. Flawless organization and impeccable execution are requirements for this event and Chef Dirk has everything under control, moving seamlessly from one task to the next with a quiet confidence. Saturday night's dinner was already gearing up to be spectacular.
Chef Dirk is executive chef at Chicago’s wildly successful The Gage and Henri restaurants, but his path into the culinary world began in Naples, Florida. “I was 13 years old and wanted to buy a surfboard,” he says. He knew a friend that worked in a restaurant and Chef Dirk began helping out in the kitchen, slowly saving up his money. Not long after, he started working in the kitchen at the Ritz-Carlton and he eventually made his way to Chicago where he’s been cooking since the late ‘80s.
The day starts early for Chef Dirk Flanigan and his team. It’s not every day one gets invited to cook at the prestigious James Bead House in New York City. Flawless organization and impeccable execution are requirements for this event and Chef Dirk has everything under control, moving seamlessly from one task to the next with a quiet confidence. Saturday night's dinner was already gearing up to be spectacular.
Chef Dirk is executive chef at Chicago’s wildly successful The Gage and Henri restaurants, but his path into the culinary world began in Naples, Florida. “I was 13 years old and wanted to buy a surfboard,” he says. He knew a friend that worked in a restaurant and Chef Dirk began helping out in the kitchen, slowly saving up his money. Not long after, he started working in the kitchen at the Ritz-Carlton and he eventually made his way to Chicago where he’s been cooking since the late ‘80s.
Chicago Chef Dirk Flanigan has been invited by the prestigious James Beard House to cook a special dinner next month. He has received critical acclaim for his French-influenced contemporary menu at Chicago's Henri restaurant (3 stars Chicago Tribune, 3 stars Chicago Sun-Times) and his gastro-pub fare at The Gage continues to make the list of best restaurants in Chicago.
Chef Flanigan has created a menu for his James Beard dinner that features both sea-sourced ingredients and regional game. Think lobster Wellington, elk tartare and dover sole with oysters. "Cooking at James Beard House is an honor of a lifetime. This event provides an opportunity for our team to showcase our cuisine and our approach," said Chef Flanigan.
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