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CHEF DONALD YOUNG

Executive Chef/Partner, Venteux

Recognized as one of the youngest chefs to be awarded a Michelin star in the US, Executive Chef/Partner Donald Young (Crain's 20 Under 20, Jean Banchet Best Service 2019, Michelin Guide 2019) is earning wide-spread acclaim as one of the most exciting chefs to watch in the Midwest. Young began his culinary career at age 17, where he worked under award-winning chef Roland Liccioni at Le Francais, famed Chicagoland French restaurant opened by legendary French-American chef Jean Banchet. While pursuing a degree in culinary arts at Chicago's Kendall College, Young secured a six-month internship in Castres, France, where he studied under acclaimed chef Simon Scott at Michelin-starred Bistrot Saveurs. Enthralled with French cuisine, Young followed his mentor Liccioni throughout most of his career, ascending through culinary roles at beloved Chicago restaurants Miramar Bistro and Les Nomades.

In 2017, Young graduated from his role of chef de cuisine at Les Nomades to become co-chef and eventually executive chef at Temporis, a progressive, 20 seat American fine-dining restaurant offering a 10-course tasting menu each evening. The following year at age 28, Young earned Temporis its first Michelin star, making him the youngest chef in Chicago to garner this prestigious recognition. In 2019, Young took on the role of executive chef at New American restaurant WoodWind in Chicago's luxe Magnificent Mile epicenter. There he applied his acumen for fine dining to create simple yet elegant shared plates in a more relaxed setting. Now as executive chef/partner of Venteux, a lively French brasserie located within the landmark 1920s Art Deco Carbide and Carbon high rise building in Chicago, Young marries classic French techniques with self-taught modern cooking. At Venteux, Young takes an unpretentious yet tailored approach in creating a bold contemporary menu that propels guests on an exciting culinary journey somewhere between the Champs-Elysées and Chicago's famed Michigan Avenue.