Cuisine: Contemporary Midwest with seasonal inspiration
Michael Elliott – Executive Chef
Cafe Robey’s Executive Chef, Michael Elliott is ambitious and motivated to try new ventures in his kitchen. Elliot places an emphasis on creating delicious, seasonal dishes with big ﬂavors and bright acids.
During his childhood in the western suburbs of Chicago, Chef Michael Elliott got into cooking naturally at a young age. At the age of 15, Elliot took a cooking class which brought out even more of his culinary talent, inspiring him to join a further educational culinary program. This dedication in the kitchen led to earning awards for his skills and propelling him to work at restaurants such as North Pond and Quince. After working at a charter ﬁshing lodge in Sitka, Alaska, Chef Michael Elliott came back to Chicago in search of something new. He joined the team at Spearhead Hospitality in 2019 and has been the Executive Chef of Cafe Robey ever since.
Elliott’s admiration for simple ingredients with lively ﬂavors shines in the Cafe’s kitchen. At the core of his practice is approachable cooking, which Elliott hopes will create an impact among patrons from every walk of life. The Cafe Robey menu welcomes change with the seasons as Elliot continues to partner with area farms. The gratiﬁcation of taking part in people’s memories and milestones through food is a special honor that Chef Michael Elliott will continue to cherish in his kitchen.