2019 featured chef: henry hill

2019 Chef henry hill

With more than 10 years of experience, Henry Hill’s interest in restaurants began at the age of 15. Hill earned his first job in the kitchen at Carlos’ Restaurant in Highwood, IL where he worked as a busboy and kitchen apprentice.

After spending time in different kitchens throughout the Chicagoland area, Hill took his talents to New York City to work as chef de partie at renowned restaurants including three Michelin starred Eleven Madison Park and the restaurant in The NoMAd Hotel, before returning to Chicago.

Hill then nabbed the top spot at Executive Chef at the Michelin starred restaurant Dusek’s Board & Beer, where he notoriously prepared dishes that were expertly paired with the restaurant’s extensive and rotating beer menu. Hill later took a step into the deep study of food science as a Senior Culinary Product Developer at Chew Innovation, a food science lab, located in Boston. It was here that Hill tailored his culinary skill set to formulating industrial recipes for the production of consumer packaged products.

Hill is now a food and beverage formulation consultant as well as a partner in the brand accelerator Seismic CPG, a subsidiary of Norman Distribution.

In alignment with Greenhouse Scholars and our commitment to lasting change, Chef Hill works daily towards change the consumer packaged good industry.

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