Radicle Food Group is entering a new chapter with two additions to its leadership team. The group behind Logan Square’s Daisies and its follow-up, The Radicle, has appointed Jennifer Kim as Culinary Director and Becca Petersen as Bar Director. Working alongside Executive Chef and Owner Joe Frillman, they will help shape the food and drink programs at the group’s two Logan Square restaurants as Daisies enters its tenth year and The Radicle, the group’s coastal Italian pizza concept, approaches its first anniversary.
“I've admired Jennifer's cooking from afar for a long time, and having them here has been a breath of fresh air. Changing menus with the seasons is at the heart of what we do, and with their talent in the kitchen, I'm genuinely excited about where both menus are headed,” said Executive Chef Joe Frillman. “Their experience and palate are things I want not just to see on the plate but to learn from. Becca was a big part of what made the Daisies bar special, and having her back to lead both programs means a lot, not just to me but to our entire staff. She understands how to make real connections with people, and that's something you can't teach. As Daisies turns 10 and The Radicle finishes its first year, I truly believe these two will help shape our next 10 years.”
Born and raised in Chicago, Jennifer Kim is a second-generation Korean American chef who has worked in some of the city’s leading kitchens and spent a summer at Le Bistro des Saveurs in the south of France. While studying at Kendall College, they worked under chef David Posey at Blackbird before going on to Avec and helping open Nico Osteria. Most recently the chef de cuisine at Proxi, Jennifer Kim earned a Jean Banchet Award nomination for Chef of the Year. As Culinary Director of Daisies and The Radicle, they will work alongside Chef Joe Frillman and both teams to develop menus that reflect each restaurant’s distinct character.
“Cooking is deeply personal. We each bring our own memories and experiences to the table, and those stories shape how we connect with food,” said Culinary Director Jennifer Kim. “That’s what excites me about joining Daisies and The Radicle, working with incredible seasonal ingredients from Midwest farms while learning what Midwestern and Italian food mean to Joe and both teams, and contributing my own perspective. I’m looking forward to creating dishes that reflect those shared stories while honoring each restaurant’s personality. Food is a bridge for all of us.”
Credit: Galdo Photo
Becca Petersen grew up in Northern California in a near zero-waste home, and is no stranger to the sustainability initiatives and locality that Daisies is known for. In the past five years that she’s lived in Chicago, she’s worked in several of the city’s top bar programs, including a few years as the Bar Manager at Scofflaw. She spent nearly two years bartending at Daisies, before leaving to be on the opening team of West Town’s Bar Bambi. In 2025, she was named one of Punch’s Best New Bartenders nationally, and in early 2026 she was crowned Speed Rack’s Season 14 Midwest Champion. Now she’s returned as the Beverage Director for both Daisies and The Radicle, and will continue to produce-forward and seasonal approach to cocktailing that Daisies has become known for.
As Bar Director, Petersen brings a wealth of cocktail knowledge and community-building skills to the position. She is excited to explore the distinct personalities of the two sister restaurants, with Daisies’ drink program being a little more upscale and technique-driven, where The Radicle is approachable and sessionable. “Coming back to Daisies and The Radicle does feel like coming home,” said Petersen. “Getting to return to a team I know and love and a program that I believe in so deeply is a dream come true. I’m excited to help shape both beverage programs, and am really passionate about providing warm genuine hospitality and an unforgettable dining experience. I’m also just excited to make people some really good drinks.”
Credit: Galdo Photo
At Daisies, Frillman’s vegetable-focused, pasta-driven cooking celebrates the Midwest’s seasonal bounty. The Radicle, the group’s second Logan Square restaurant, takes a more playful approach to Midwestern and coastal Italian flavors with pizzas, a raw bar and more substantial dishes made for sharing. Kim and Petersen join a leadership team that includes Partner and Pastry Chef Leigh Omilinsky and Director of Operations Hannah Griffith. Together with Executive Chef and Owner Joe Frillman, they will help shape what comes next for both restaurants. Reservations are available for Daisies and The Radicle on OpenTable.
The Takeaway
Radicle Food Group is entering a new chapter with two additions to its leadership team. The group behind Logan Square’s Daisies and its follow-up, The Radicle, has appointed Jennifer Kim as Culinary Director and Becca Petersen as Bar Director. Working alongside Executive Chef and Owner Joe Frillman, they will help shape the food and drink programs at the group’s two Logan Square restaurants as Daisies enters its tenth year and The Radicle, the group’s coastal Italian pizza concept, approaches its first anniversary.
“I've admired Jennifer's cooking from afar for a long time, and having them here has been a breath of fresh air. Changing menus with the seasons is at the heart of what we do, and with their talent in the kitchen, I'm genuinely excited about where both menus are headed,” said Executive Chef Joe Frillman. “Their experience and palate are things I want not just to see on the plate but to learn from. Becca was a big part of what made the Daisies bar special, and having her back to lead both programs means a lot, not just to me but to our entire staff. She understands how to make real connections with people, and that's something you can't teach. As Daisies turns 10 and The Radicle finishes its first year, I truly believe these two will help shape our next 10 years.”
Born and raised in Chicago, Jennifer Kim is a second-generation Korean American chef who has worked in some of the city’s leading kitchens and spent a summer at Le Bistro des Saveurs in the south of France. While studying at Kendall College, they worked under chef David Posey at Blackbird before going on to Avec and helping open Nico Osteria. Most recently the chef de cuisine at Proxi, Jennifer Kim earned a Jean Banchet Award nomination for Chef of the Year. As Culinary Director of Daisies and The Radicle, they will work alongside Chef Joe Frillman and both teams to develop menus that reflect each restaurant’s distinct character.
“Cooking is deeply personal. We each bring our own memories and experiences to the table, and those stories shape how we connect with food,” said Culinary Director Jennifer Kim. “That’s what excites me about joining Daisies and The Radicle, working with incredible seasonal ingredients from Midwest farms while learning what Midwestern and Italian food mean to Joe and both teams, and contributing my own perspective. I’m looking forward to creating dishes that reflect those shared stories while honoring each restaurant’s personality. Food is a bridge for all of us.”
Becca Petersen grew up in Northern California in a near zero-waste home, and is no stranger to the sustainability initiatives and locality that Daisies is known for. In the past five years that she’s lived in Chicago, she’s worked in several of the city’s top bar programs, including a few years as the Bar Manager at Scofflaw. She spent nearly two years bartending at Daisies, before leaving to be on the opening team of West Town’s Bar Bambi. In 2025, she was named one of Punch’s Best New Bartenders nationally, and in early 2026 she was crowned Speed Rack’s Season 14 Midwest Champion. Now she’s returned as the Beverage Director for both Daisies and The Radicle, and will continue to produce-forward and seasonal approach to cocktailing that Daisies has become known for.
As Bar Director, Petersen brings a wealth of cocktail knowledge and community-building skills to the position. She is excited to explore the distinct personalities of the two sister restaurants, with Daisies’ drink program being a little more upscale and technique-driven, where The Radicle is approachable and sessionable. “Coming back to Daisies and The Radicle does feel like coming home,” said Petersen. “Getting to return to a team I know and love and a program that I believe in so deeply is a dream come true. I’m excited to help shape both beverage programs, and am really passionate about providing warm genuine hospitality and an unforgettable dining experience. I’m also just excited to make people some really good drinks.”
At Daisies, Frillman’s vegetable-focused, pasta-driven cooking celebrates the Midwest’s seasonal bounty. The Radicle, the group’s second Logan Square restaurant, takes a more playful approach to Midwestern and coastal Italian flavors with pizzas, a raw bar and more substantial dishes made for sharing. Kim and Petersen join a leadership team that includes Partner and Pastry Chef Leigh Omilinsky and Director of Operations Hannah Griffith. Together with Executive Chef and Owner Joe Frillman, they will help shape what comes next for both restaurants. Reservations are available for Daisies and The Radicle on OpenTable.
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