New Executive Chef Bradford Phillips
After nearly a decade of working in many of Chicago’s top kitchens, Executive Chef Bradford Phillips brings a keen focus on seasonal cooking and pure, honest flavors to his Tuscan-inspired steakhouse menu at ristorante we.

A native of Indiana, Phillips attended the Culinary Arts Program at Kendall College. Following graduation, he worked at the celebrated Gordon Restaurant and next held positions in many of Chicago’s top kitchens, including two and a half year stints as sous chef at both Blackbird and NoMi. His most recent post was at Saltaus in Chicago’s West Loop, where as Executive Chef he created a menu featuring global cuisine with Mediterranean and Asian influences.

Now at ristorante we, Chef Phillips has put himself to the task of refining the Tuscan-inspired steakhouse concept to serve his clientele while remaining loyal to his passion for high-quality ingredients. Chef Phillips allows his carefully selected ingredients to speak for him through classic dishes like the risotto that showcases Kurobuta pork belly, grilled radicchio, bacon, and roasted tomato, and daily specials such as spaghettini with crab, chili, saffron and garlic breadcrumbs.

“Bradford is an extremely talented chef whose background illustrates his passion for quality and hospitality,” says restaurateur David Zadikoff of Cornerstone Restaurant Group, which oversees and operates ristorante we. “We are thrilled to welcome him into our portfolio of chefs and look forward to the impact he will make on ristorante we at W Chicago–City Center.”

As the heart of Tuscan cooking focuses on simplicity and the purity of ingredients, ristorante we is an ideal place for Phillips to execute his vision and create a menu that showcases the spontaneity of seasonal cooking, using classic dishes as a vehicle for the finest of what each season has to offer.

 

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