Brian Huston always wanted to come home. After growing up in Evanston and a trip to Ohio University for college, Brian returned home with a plan to get involved in advertising and filmmaking. Still in his early 20s, another thought started creeping in his mind. Food. He landed a job as a line cook deep in the bowels of Jimmy Bannos’ Heaven on Seven – the original – in the Loop. He worked his way up there, and then began honing his skills at Spiaggia Restaurant. A break came with Paul Kahan hired Brian to cook at Blackbird soon after it opened but before it became the symbol of modern American cuisine in Chicago, and the start of the West Loop dining scene.

Read more about us