Executive Chef | Consultant | Concept Developer | Catering

Award winning chef Dudley Nieto grew up in Puebla, México. His father – who grew up in Spain – was a force to be reckoned with in the kitchen, which provided Nieto a “strong sense of pride, knowing men could be great cooks.” At 21 years old, Nieto intended to study medicine but decided to pursue culinary school instead. After graduating from Le Cordon Bleu, Nieto brought his Mexican palate and classic French technique to kitchens in the Chicago area.


Food more than anything is the essence of our community. It is a mixture of flavors, smells and textures that tells our stories.  And when you have the plate in front of you, it is the reflection of one self.
It is the essence of the essence.