Main content starts here, tab to start navigating
a man standing in a room

Sebastian Ignaciuk

Executive Chef

Born in Poland, he emigrated to the US with his family when he was 8, Executive Chef Sebastian Ignaciuk has called Chicago home ever since. He trained at Le Cordon Bleu in Chicago and has worked on the chef teams of GT Fish & Oyster, The Gibsons Group, Beacon Tavern, The Kennison, Porto, and other top-tier restaurants in Chicago over the years. Chef Sebastian takes a seasonal approach to his menu and pulls from his past cooking experiences and heritage to create dishes that are both fresh and familiar.