Chef Mychael Bonner is an experienced and dedicated chef and entrepreneur who has spent the last several decades honing his skills and expertise in the culinary profession. For the past 32 years, he was a Chef Partner with Lettuce Entertain You, during which time he had the privilege of opening several successful restaurant concepts including Maggiano's Little Italy, DiPescara, Saranello's, Ivy Room at Tree Studios, B Square Pizza, Reel Club Restaurant, and Petterino’s. These experiences allowed him to gain valuable insights into the industry, which greatly contributed to his personal and professional growth.

Outside of his professional achievements, Chef Bonner is actively involved in the community and is passionate about giving back. He actively engages in charitable events and initiatives that support various causes. In addition, he has developed a passion for cycling, which not only keeps him physically fit, but also allows him to explore and appreciate the beauty of the world around.

Our co-founder Chef D’Andre Carter may have earned a national reputation in fine dining, but his true obsession is BBQ. It all started at his grandma’s house on the South Side of Chicago. As her sous chef, he helped cook Sunday dinners for family and friends, learning that it’s not just the flavors that make a meal memorable; it’s the people you share it with.

After graduating from his grandma’s kitchen, Chef D’Andre continued his education at Le Cordon Bleu College of Culinary Arts. He worked his way up in Chicago’s fine dining scene where he met partner and co-founder Heather. Today, he’s best known for his gourmet approach to humble BBQ and comforting dishes from his childhood in Chicago.

Ever a student of the craft, he and his team continue to experiment with smoking techniques, and perfect the brand’s offerings. One thing that never changes? His commitment to creating quality dishes that pay respect to BBQ’s joyful, nostalgic, and timeless flavors.

As one of our founders, he ignites change by example. Chef D’Andre is an active member of the WCK Chef Corps, The boards of the Trotter Project and the Abundance Setting, and a member of The Illinois Restaurant Association Advisory Council.

Before opening Bang Bang Pie & Biscuits, St. Louis native Michael Ciapciak spent time working in New York City. In 2002, he landed a job at Gramercy Tavern and eventually worked his way up to manager. He then took on the general manager role at Blue Hill and was part of the opening team at Stone Barns. He later decamped to Chicago to manage TRU.
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Ciapciak parlayed his fine-dining experience into a position as restaurant and hotel critic for Forbes. After four years of globetrotting, and now with a young family, Ciapciak decided it was time to settle down and open his own restaurant—but the type that he would visit in the days after eating at places like Jean Georges and Daniel.

When not brightening his customer’s days, Michael loves spending time with his wife Susan and his five young children.

Andy Plank is the kitchen manager at Bang Bang Pie & Biscuits. He oversees the menu and production of the shop and store-front where customers enjoy purchasing baked goods, get a coffee, dine on brunch items, or order food for take out and delivery. He has worked as a cook in Wisconsin, Tennessee, and now Illinois. As new resident, he has found a stable and exciting home at Bang Bang, and enjoys working with the staff, food, and twelve year old institution. As a former band teacher, participating in The Harvest Dinner and mentoring young cooks has been incredibly rewarding.

Chef Rafael Esparza has worked in some of Chicago’s most storied kitchens, including those in his own acclaimed restaurants like Evette’s and Finom, and he heaps praise upon others in the city’s restaurant community for coming together to help all of Chicago in the last year, citing efforts such as the Todos Ponen Project, Grocery Run Club and Community Kitchen.

Javon Nicholas has over 24 years of Food Industry expertise from being a former clinical nutritionist, restaurant manager, caterer and currently a self published cook book Author, an Accredited Instructor and frozen food product manufacturer. She is excited to work with others within the food space to improve food policy, enhance the food production systems and unite cultures and differences through cuisine!

Chef John Clark started working at 15 in kitchens in Cincinnati, OH. He graduated from the Culinary Institute of America, then headed to practice his craft in kitchens around New York for over eight years. Along the way, he trained under legendary Chef Yim Hi Ho at his foraging-focused restaurant, Sandang, in rural South Korea, and competed a state at the globally recognized Le Chateaubriand in Paris.

Chef Beverly Kim started her career at 16 working at Chicago's renown Ritz Carlton Hotel. Since then, her career highlights include working under Takashi Yagahasi at Takashi Restaurant and Sarah Stegner and George Bumbaris at Prairie Cafe, and serving as Executive Chef at Opera restaurant and Aria in the Fairmount Hotel Chicago. She has also returned to her culinary alma mater, Kendall College, as Chef Instructor for the dining room. Her finalist standing on Top Chef Season 9 has further proven her abilities as a chef.

There most recent beloved restaurant, Parachute, was named Best New Restaurant by the Chicago Tribune, and received a prestigious James Beard Award nomination. Their newest venture Parachute HiFi is billed as a casual “music bar” with creative cocktails and pizza puffs and is slated to open this year.

They love educating children about opportunities in food and how to cook healthy meals for their families. They are also supportive of celebrating Asian Americans in the arts field.

Constance was the owner and executive chef at James Beard Award Winning restaurant, 5 Loaves Eatery, in Greater Grand Crossing. Since the legendary soul food restaurant right down the street from Gary Comer Youth Center closed, she has continued crafting amazing food for numerous high-profile catering clients while also mentoring the next generation of local Black chefs. Recently, Constance gifted her award-winning brunch recipes to her daughters who are serving up her soul-filled goodness to happy locals every Saturday at their beloved restaurant, Mabe's Sandwich Shop.

Prior to opening 5 Loaves, Simms-Kincaid worked at a restaurant chain for many years and her husband worked in department merchandising and customer service. When they were both laid off, they took a leap of faith and opened the restaurant. But they didn’t have to do it alone – the restaurant is a family business, with parents, kids, aunts, siblings, and cousins working side-by-side.