Join us for a special meal with Chef Lee Wolen,
Executive Chef and Partner at Boka and Somerset in Chicago
Chef Wolen Demonstrations:
Siegfried Dining Hall: During the 5 o’clock hour
North Dining Hall: During the 6 o’clock hour
South Dining Hall: During the 7 o’clock hour
Served during the full dinner period in all dining halls
Mushroom Bolognese Cavatelli
Roasted Carrot Salad
with Bread and Butter Pickles, Honey Mustard, and Creamy Polenta
All Are Welcome
For those without meal plans, tickets will be on sale at the door.
About Chef Wolen
Chef Lee Wolen was born in Cleveland, Ohio and decided to pursue a career in the kitchen in high school. During his early career, Wolen worked as Sous Chef in Chicago at Moto, Butter, Le Manoir aux Quat’Saisons and El Bulli.
Wolen was Sous chef at Eleven Madison Park in New York, a three-Michelin-star restaurant, for three years. During his tenure, Eleven Madison Park achieved The New York Times’ coveted four stars, earned multiple Michelin stars, and a Top Ten ranking in San Pellegrino’s “World’s 50 Best Restaurants.”
Wolen joined The Lobby at The Peninsula Chicago as Chef de Cuisine in 2012. Under Wolen, The Lobby received a five-star rating from Time Out Chicago, a four-star review from Chicago Magazine, and three-stars from Chicago Tribune. Wolen also earned a Michelin Star.
In 2014, Wolen joined Boka Restaurant as Executive Chef/Partner. At Boka, Lee was named “2014 Chef of the Year” by Chicago Tribune and Eater Chicago, Plate Magazine’s one of “30 Chefs to Watch,” and was nominated for a James Beard Award for Best Chef: Great Lakes in 2016, 2017 and 2018. Boka has maintained a Michelin Star in 2014, 2015, 2016 and 2017.
This fall, Wolen opened his second concept Somerset, an American Restaurant located adjacent to the Viceroy Chicago hotel in the Gold Coast neighborhood.