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Chef Donald Young

Executive Chef, Venteux

Hailing from a large Italian family in the suburbs of Chicago, food has played an integral role in Joseph Mosconi's life from an early age. Growing up, Mosconi's parents encouraged him to prepare his own meals, which allowed him to get creative in the kitchen and discover his passion for culinary arts. Following a move to Las Vegas at age 13, Mosconi would gain early professional experience in the hospitality industry several years later while working front and back of house positions at restaurants throughout the city as a teen. In his first career move following high school, Mosconi took on the position of sous chef at refined Bay Area-style steakhouse Triple George Grill in 2006 before moving on to serve as executive sous chef at Hank's Fine Steaks and Martinis. Over the next decade he would continue to explore new culinary styles while working at some of the Las Vegas's strip's premier dining destinations including ritzy Asian bistro TAO and Sake Rok, the upscale sushi hotspot. Recognizing the city's burgeoning chef-driven dining scene off the strip, Mosconi traded the bright lights for an executive chef position at beloved neighborhood concept DW Bistro in 2018, where he oversaw the menu of Jamaican and New Mexico-inspired fare before moving on to modern New American eatery Honey Salt, where he also served as executive chef. Mosconi would eventually return to his roots in the Chicago area and assume the position of Executive Chef at Venteux, the swanky French brassiere and Champagne bar located within the landmark Carbide & Carbon building on the city's iconic Magnificent Mile, in 2021. Here, he utilizes his diverse repertoire of skills and refined culinary techniques to execute the upscale restaurant's inventive menu of Novelle French delicacies, which showcases modern interpretations of time-honored classics alongside playful raw bar renditions.

Chicagoland native Bradley Dennis began his culinary career working on the line and in the prep kitchens of neighborhood spots before attending Le Cordon Bleu College Chicago to hone his craft. Upon graduating in 2016, Dennis began a 6-month externship at MICHELIN-starred elevated American restaurant Sepia, working as a line cook under the guidance of four-time James Beard Award finalist Chef Andrew Zimmerman. In 2017, Dennis began a stretch of positions in prestigious restaurants within iconic Chicago hotels, first joining Hotel EMC2's upscale eatery the Albert as Chef de Partie, a title he would carry to elevated bistro Free Rein at St. Jane Chicago Hotel. From there, he stepped into the role of sous chef at American small plates concept Sable Kitchen & Bar in Kimpton Hotel's Palomar Chicago, overseeing the venue's banquet program, before joining the team at The Langham Chicago, a riverside 5-star hotel in Chicago's River North, under acclaimed Chef Amber Lancaster (Alinea, Soho House). In 2021, Bradley joined Boka Restaurant Group's Cira, an all-day Mediterranean spot, as sous chef before quickly rising the ranks to banquet sous chef. Earning the attention of Venteux in 2022 for his culinary experience with French cuisine and extensive upscale dining background, Dennis is taking on the role of sous chef, crafting classic French fare with contemporary twists under Executive Chef Joseph Mosconi.

Generally the tallest guy in the kitchen at 6'3, James Savidge brings an equally sizable culinary history with him to his position as sous chef at Venteux, the Magnificent Mile's glitzy French brasserie and oyster bar. His career began in Idaho Springs, Colorado in 1996 slinging Colorado Mountain Pies through high school at the state's beloved pizza joint, Beau Jo's. Within a few short years he helped expand the once solo-operation to include several additional locations moving up in the ranks from dishwasher all the way to kitchen director. James would go on to hold several management positions in corporate food service in Colorado including serving as the regional manager for multiple quick service outlets at U.S. Beef Corp, formerly the largest franchisee of Arby's, before returning to his roots in the kitchen. James continued to hone his craft at hotspots throughout Colorado including eco-chic True Foods Kitchen as their resident butcher and as chef de cuisine at Watercourse, Denver's quirky all-day spot specializing in vegan cuisine before landing his first executive chef position at wood-fired Italian dining destination Birk on York in 2016. Having thoroughly explored the culinary scene of Colorado, James moved east to Chicago in 2017, where he served as line lead at upscale Mediterranean restaurant Fig & Olive until taking the helm of Lincoln Park's Irish oasis, Galway Arms in 2018. James now works alongside Executive Chef Joseph Mosconi as sous chef of Venteux, helping Chef Joe craft the restaurant's elevated twists on classic French fare.