The Fifty/50 Restaurant Group started with two friends and a spot on Division Street. Now, it has seen nearly a decade of success that includes a dozen restaurants, and just added a seriously talented chef to its helm. Ender Oktayuren, Executive Chef The Fifty/50 Restaurant Group and new Executive Chef of Steadfast in the Kimpton Gray Hotel {120 West Monroe Street, Kimpton Gray Hotel, Chicago; 312.801.8899}, brings Michelin star experience to the growing culinary team. He has worked in all levels of the kitchen and recently worked at Sixteen Restaurant here in Chicago. This allows him to combine the detail-oriented precision of his fine dining background with the creative twists on classic dishes that Chicago has become known for. Here, he shares some of his secrets, and favorite menu items with us…
DiningOut: You have worked in a variety of kitchen environments, including cooking for Olympians. How do you cater your menus based on who you are cooking for?
Ender Oktayuren: If you make approachable food that has a vast variety of techniques utilized, flavors incorporated, and that is beautifully plated—it’s pretty easy to please most people.
You also have a Michelin star on your resume! What was that accomplishment like?
It is an amazing feeling receiving a Michelin star. I couldn’t imagine if my team and I achieved it again—it would be mind blowing! It is my personal goal for Steadfast to get one this year. It’s a lot of hard work and dedication but we are up to the challenge.
Now you are at Steadfast! What led you to make this change?
I worked at The World of Whirlpool, Chicago, for six years a where I learned and sharpened new and old techniques creating a new menu every day for the top executives from around the world. I felt it was time to change from a private facility to an open market property. The team at Steadfast was a natural fit, and I’m excited to be curating the menu at this great restaurant.
Photo via Steadfast
You serve tourists and locals alike at the Kimpton Gray. What makes your menu unique to Chicago?
I like to take local ingredients and create a dish showcasing each ingredient in a few different ways. My hope is that this imprints a new wonderful memory of a local product for each diner at Steadfast.
What do you think helps Chicago stand out in the food world?
I think Chicago stands out because we have such a depth of talented chefs. This talent allows us to push each other to not only set the bar higher for each other but to be the bar that other cities want to be like.
Photo via Steadfast
What makes Steadfast stand out in our food community?
Steadfast is a fine dining restaurant in its design, service, and culinary execution, but also serves a very approachable and welcoming rotating seasonal menu that highlights the flavors of the Midwest region.
What are your favorite dishes on the menu right now?
I think my favorite dish on the menu is the Deroc Pork Chop with Pork Skin Crunch, sourdough, and cauliflower.
Photo via Steadfast
Tell us about your housemade ingredients…
We make pretty much everything in-house from all the complex bread made by Chef Chris Teixeira to fresh ricotta for our veal neck dish. The more you make, the more you appreciate the freshness and quality of ingredients.
What other restaurants do you dine at in the city?
I’ve been loving ramen so I like to check out every ramen spot I can.
Interview by Kaleigh Glaza | Online Editor
The post In the Kitchen: Ender Oktayuren, Executive Chef The Fifty/50 Restaurant Group appeared first on DiningOut Chicago.