Dean Zanella Chef Profile

About me

Executive Chef Dean Zanella grew up in an Italian family, which meant he had no choice but to be immersed in Italian cuisine, what with his father and grandfather fighting over who grows the better tomato, his uncle blessing the rabbits they raised before his mother served them for supper, and the never-ending search for the perfect bakery. As early as 14, Zanella was growing vegetables on the family property and kneading dough for pizzas and pasta in a neighborhood Italian restaurant.

After his culinary education at the University of Massachusetts at Amherst, Zanella worked with Peter Merriman at his restaurant in Hawaii. Zanella brought Merriman's influence, plus his commitment to natural flavors and local produce, to his later work at some great restaurants, including Charlie Trotter's and Gordon.

In 1994, as Executive Chef at Grappa, Zanella opened what Chicago Magazine dubbed one of the "Best New Restaurants" in the city. Also a mentor and a teacher, Zanella has supported programs such as Gallery 37 (a city-sponsored educational program spearheaded by Maggie Daley), where he taught high school students the ins and outs of being a chef.

Today, Zanella's Italian menus at 312 Chicago intertwine treasured family recipes, fresh contemporary presentations and years of experience. With the gifted chefs he's learned from and the natural talent he possesses, Zanella will continue to impress as well as succeed in getting people to not only eat to live, but live to eat.