Most recently the opening executive chef of the South Side’s fine dining outpost Bronzeville Winery,Whitney McMorris steps into a new role as Executive Chef of French brasserie, Venteux at Pendry Chicago on the city's Mag Mile.
McMorris started her career with an internship at Alinea’s The Aviary before moving on to the MICHELIN-starred Moto where she worked under late molecular gastronomist Homaru Cantu. She also held positions in the kitchens of Acanto, Terzo Piano, and Quartino Ristorante over the past several years. As Executive Chef of Venteux, she’s excited to take on her next challenge - French cuisine. The brasserie was originally helmed by one of the youngest U.S. chefs to be awarded a MICHELIN star Don Young (Temporis, Les Nomades).
“I’m excited to focus on French cooking—classic techniques artful plating and of course lots of butter and cream! As a child I was captivated watching old videos of Julia Child in the kitchen it was one of the things that initially sparked my interest in becoming a chef and attending Le Cordon Bleu. There is a certain nuance about this style of cooking that’s really exciting it gives me the freedom to get creative with different flavors and influences from all over the world.” Says McMorris.
Most recently the opening executive chef of the South Side’s fine dining outpost Bronzeville Winery, Whitney McMorris steps into a new role as Executive Chef of French brasserie, Venteux at Pendry Chicago on the city's Mag Mile.
McMorris started her career with an internship at Alinea’s The Aviary before moving on to the MICHELIN-starred Moto where she worked under late molecular gastronomist Homaru Cantu. She also held positions in the kitchens of Acanto, Terzo Piano, and Quartino Ristorante over the past several years. As Executive Chef of Venteux, she’s excited to take on her next challenge - French cuisine. The brasserie was originally helmed by one of the youngest U.S. chefs to be awarded a MICHELIN star Don Young (Temporis, Les Nomades).
“I’m excited to focus on French cooking—classic techniques artful plating and of course lots of butter and cream! As a child I was captivated watching old videos of Julia Child in the kitchen it was one of the things that initially sparked my interest in becoming a chef and attending Le Cordon Bleu. There is a certain nuance about this style of cooking that’s really exciting it gives me the freedom to get creative with different flavors and influences from all over the world.” Says McMorris.
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