The Chicago Firehouse restaurant has announced that they have recently appointed Greg Biggers as Executive Chef-Partner. Proprietors Matthew and Laura O'Malley welcome the chef's take on classic Chicago steakhouse fare. Housed in a historic landmark building in the South Loop (former Engine Company 104), The Chicago Firehouse will soon celebrate its 20th anniversary in 2020.
Inspired by both the history and beauty of the restaurant, Chef Biggers (Margeaux Brasserie; Cafe des Architectes; Morimoto; Tru) incorporates a thoughtful approach to The Chicago Firehouse's quintessential steakhouse fare, featuring prime steaks, seafood and signature dishes. Highlights of Bigger's forthcoming menu include: duck fat hasselback potatoes with smoked arctic char roe; baby spinach salad with warm bacon vinaigrette and oatmeal streusel; salmon wellington with spinach-artichoke duxelle and dill bearnaise; and a double cut pork chop with boursin polenta and tobacco onions. While his new menu is still in development, Biggers' dishes may be found on The Chicago Firehouse's Christmas Eve and New Year's Eve prix fixe menus.
Chef Greg Biggers boasts a culinary career that includes a multitude of dining establishments across the country. His portfolio, combined with cooking techniques, will give guests a memorable dining experience at The Chicago Firehouse.
A southerner at heart, Biggers hails from Alabama, where he grew up watching his mother prepare chicken and dumplins, a Saturday favorite. While attending school at Johnson & Wales University in Charleston, South Carolina, he worked at Blossom Café as a Pastry Cook, learning the art of baked breads and pastries. Later, he became the Private Dining Chef and then Sous Chef at McCrady’s, a farm-driven Charleston mainstay.
His early career successes led him to Chicago’s 4-star restaurant, TRU, where he was Chef de Partie under James Beard award-winning Chef Rick Tramonto. His next venture led him to Philadelphia, where he served as Executive Sous Chef at Morimoto under Iron Chef Masaharu Morimoto. There, he developed his craftsmanship with exotic seafood, while also managing a kitchen.
Rejoining Chef Tramonto in Chicago, Chef Biggers was appointed Executive Chef of his two new restaurant concepts, Tramonto’s Steak & Seafood and RT Lounge. He then moved to Levy Restaurants’ Fulton’s on the River, offering cuisine and service at the modern seafood and steakhouse. Biggers was next the Executive Chef of Sofitel Chicago Magnificent Mile where he oversaw Café des Architectes and Le Bar. There, he launched Chestnut Provisions, an artisanally-driven kitchen-to-table concept offering an assortment of cave-aged cheeses, charcuterie, jams and preserves. During this time, he also worked on Fort Louise, a side-project in Nashville. Most recently, Biggers was the Executive Chef of Chicago’s Margeaux Brasserie and Petit Margeaux, two Michelin Star restaurants by James Beard award-winning Chef Michael Mina.
Biggers has been granted numerous specialized food program certifications, allowing him to make a variety of cave aged cheeses, cured meats and salumis, house made vinegars, fermented mustards and canned jams and pickles. His launch of Chestnut Provisions within the Sofitel Chicago was the first and only cheese-making certification given to a restaurant in the state of Illinois. He’s also a top trainer for HACCP approved food programs and has worked to certify some of the best chefs and restaurants in Chicago, including Stephanie Izard’s Duck Duck Goat, Paul Kahan’s Publican Quality Bread, BOKA, North Pond and more. Biggers’ talents were recognized by StarChefs when given the "Rising Star" Award.