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Barley & Brass
Barley & Brass

The bulk of our work for Barley & Brass was development and opening support. We also conducted & collaborated in weekly culinary development sessions with ownership while overseeing restaurant testing of equipment, menus, and plateware. We managed system wide roll-out and training of a new menu with multiple regional variations to meet specific regional needs. Input on design and operational layout of kitchen, service areas with in house design and construction team.


The food menu, masterminded by chef Jay P. Ruff, is a very eclectic mix of bar snacks, sandwiches, salads, and mains where tacos, nachos, poutine, crab wontons, steak frites, and salmon three ways exist side-by-side. Weekend brunch features chicken and waffles and green eggs and ham. -Chicago Eater

Gilbert's Sausage
Gilbert's Sausage

Worked with the owners of Gilbert's to create recipes to promote craft sausages.

Lassen's Tap
Lassen's Tap

Working hands on with the owner and staff on implementing a brand new menu and gastro pub. Onsite training and overseeing production of new recipes to assure a smooth transition for the staff and customers. After the new menu was stable, we started with the seasonal menus and specials.

Stelio's Bottles & Bites

While consulting for Stelio's worked hands on with the General Manager & Owner on designing their kitchen, ordering equipment & procuring solid vendors to create a tapas style menu for their store.

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Hey Nonny

When I joined the team for Hey Nonny as there Executive Chef/ Consultant I worked hands on with the Owners & General Manager on all aspects of the kitchen. Was an instrumental part of designing the kitchen and ordering equipment for ease of service. Created a American Contemporary menu using as many local ingredients as possible. Spent a month on site training the staff on all menu items and set up vendors with the best possible ingredients.

“I had a blast creating Hey Nonny’s menu,” said Ruff. “Since the entertainment venue is going to be fun, laid back and a gathering place for the community, the menu needed to be engaging, unique and high-quality, just like the musical acts that will be coming in for concerts and performances.”

Chef Ruff’s entrées include a Lamb Shank with tri-color carrot, cannellini beans, fried sage and pomegranate demi-glaze, a Bone-In Wild Boar Chop with maple-sweet potato puree, house-made garlic sausage, tomato confit, wild rocket and praline crisp, a Crispy Skin Trout, with crispy lentils and shaved asparagus, and for vegetarians, a Heirloom Bean Ragout with burrata, tomato, sweet garlic puree and grilled asparagus and more. - Chicago Food Magazine

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Brew Brew

Had the pleasure of working with the dynamic duo Jazmin & Christian on reworking menu & sandwich options for their coffee shop.

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