Get to Know LUXBAR's New Chef

Shaun Connolly recently joined the ranks at LUXBAR as executive chef. The man whose name sounds a lot like Sean Connery (wouldn't that be fun if Sean Connery was a chef!) brings a boatload of esteemed experiences to the Gold Coast bastion, having worked at Chicago restaurants such as Nightwood, Epic, Takashi, Moto, and Rockit Ranch Productions. Having worked under such top-tier culinary talents, the man is well-equipped to take the helm at LUXBAR and raise the (lux)bar on American Gold Coast cuisine. As he focuses on shifting the restaurant in the direction of traditional American pub fare, Connolly chats a little more about himself, his philosophies, and his proclivity for "feel good food done well."

Matt Kirouac: What is your culinary philosophy and how does it manifest at LUXBAR?

Shaun Connolly: Simplicity and proper technique. At LUXBAR, we source great ingredients that show that on the plate.

Kirouac: What menu changes are you implementing?

Connolly: I'm tweaking and reworking some of the existing dishes and also implementing some Midwestern classics. We are taking inspiration from the great taverns and supper clubs in the Midwest to produce a menu of time-honored classics from thoughtfully sourced and pristine ingredients. Feel good food done well.

Kirouac: What endears you to the American pub fare atmosphere at LUXBAR?

Connolly: The pub fare at LUX is the food I grew up eating and everything is made from scratch.

Kirouac: How have your past experiences in kitchens prepared you to work at a place such as LUXBAR? Why is this a great fit for you?

Connolly: My previous fine dining experiences taught me that with proper techniques and execution, great food can be made affordable at any level.

Kirouac: What have been your greatest learning lessons over the years?

Connolly: Throughout the years, my greatest lessons have been to make every dish count, pay attention to detail, taste everything, and be consistent.

Kirouac: What are your favorite things to make at LUXBAR and why?

Connolly: I really enjoy making the beef bourguignon. It's a classic dish with fundamental techniques using prime beef. It's a very upscale version of a traditional peasant dish.

Kirouac: What are your favorite things to make/eat at home when you're off?

Connolly: At home, I enjoy making anything braised or slow-roasted. It gives me a chance to open some nice wine.