About me
Chef Jill Barron grew up in a family that liked to eat and held the belief that food and life should not be overly complicated. This has been a main facet of Barron's philosophy of cooking. "Food is my passion, my life, and I work hard to combine the two into an understandable product," she says. "I like to introduce bold flavors and combine them with the freshest ingredients and make them appeal to the public. I firmly believe in the fact that casual food can be elegant and unusual with great value perception."
Barron -- who's also known for her many food tattoos, as highlighted in The New York Times Sunday magazine -- defined her style in cooking while working for Susan Feniger and Mary Sue Milliken of CITY, Border Grill and Ciudad fame in Los Angeles (after interning in Chicago for Michael Short at Star Top Cafe). With appreciation of the freshest ingredients culled from shopping California farmer's markets, she molded her style of elegance and simplicity. She also developed her lifelong passion of global ingredients at this time.
Upon returning to Chicago she became involved in a long-term partnership with Big Time Productions, opening restaurants such as Ooh-la-la! and Vinyl, as well as consulting on Angelina, an Italian bistro. After parting company with Big Time, she worked with Chef Kelly Courtney at Tizi Melloul restaurant and then Watusi, where she was instrumental in introducing Mexican influences to an existing Latin menu created by Chef Suzy Crofton. She has worked for Sushi Wabi as Executive Chef, uniting two kitchens (hot and cold) to function as one in service, focusing on the uniqueness of product as well as teamwork and camaraderie.
In July 2004, she opened De Cero with Susan Thompson and Angela Lee of Sushi Wabi. The taqueria concept has had great reviews, winning the No. 4 spot in Chicago magazine's 20 Best New Restaurants, plus Dish of the Year for the shareable taco platter.
She has now teamed with Thompson to open MANA food bar, a vegetarian small-plates concept opening in the early summer of 2008. Sustainable products, recycled components and simple, elegant design all work together to create a unique vegetarian experience.
United States Chef
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