About the Author
To Chef Lee Kuebler, a meal is more than a plate of food. It's an evolution from plant to plate, an experience that begins with the careful selection of the finest ingredients pushed to the height of their flavor. Trained at the culinary school of Chicago’s Kendall College, Kuebler has refined his cooking skills inside some of the area’s best restaurants. After a school-time stint at the Loop’s Union League Club, Kuebler headed to Michael in Winnetka, where he built a repertoire of classical French techniques working every part of the kitchen. Most recently, he helped open Michael Kornick and David Morton’s quickly popular Ada Street and spent two years as the restaurant’s sous chef, during which time Ada Street became a must-go destination for food and cocktails in Chicago. Kuebler’s style blends classic French cooking with world influences and highlights local, seasonal food -- for an experience that’s about so much more than eating.