The 1980s saw Chicago transform from a city known for steaks and deep-dish pizza into a fine-dining destination thanks to the unlikeliest of messengers, a native son armed with nothing more than a degree in liberal arts and a pedigree of eating in great restaurants and poring over cookbooks. When he openedCharlie Trotter'sin 1987, the young chef ignited a burgeoning dining scene, introducing tasting menus, wine flights, chef's tables, and seasonality to the Windy City.
Self-taught in the kitchen and backed by his entrepreneurial father, Bob, Trotter focused on creating a dining experience greater than the sum of its parts: by elevating cuisine, beverage, service, and ambience. Along the way, he cemented a culinary legacy, training chefs like Grant Achatz, David LeFevre, and David Myers, and building an empire that includes 14 books and several television programs.
Among other philanthropic ventures to give back to the community that had embraced him, Trotter established the Culinary Education Foundation, which provides scholarships to culinary-arts students and hosts regular dinners for Chicagoland high school students. At these twice- or thrice-weekly dinners, the students try new foods, learn etiquette, and discover the wonders of organic farming.
Now, a quarter of a century after opening his restaurant, Trotter is hanging up his toque to go back to school. Before he shutters his namesake eatery, Trotter sat down with Epicurious editor-in-chief Tanya Steel for a conversation about his restaurant and his legacy.
See more in Chefs in the Kitchen:
- The Essential Jacques Pépin ›
- Charlie Palmer in Sonoma ›
- Thomas Keller: Perfection at Per Se ›
- Mario Batali Cooks the Feast of the Seven Fishes ›
