Sepia & Proxi

Andrew Zimmerman

Featured:
Saturday, May 11, 2024 at the Grand Tasting

Andrew Zimmerman is the Executive Chef at nationally acclaimed Sepia and Proxi. Since taking the culinary lead at Sepia in 2009, Chef Zimmerman has garnered international acclaim for his inventive American cuisine. His creative direction in the kitchen has earned the Chicago restaurant a Michelin star since 2011, as well as a AAA Four-Star rating for 2015 and 2016. Zimmerman was invited to cook at the James Beard House in New York City in 2010. He’s received a James Beard Foundation Award nomination for “Best Chef: Great Lakes” in 2012, 2013, 2014, 2015, and 2016 and StarChefs.com chose him as a 2011 Rising Star Chef. For the 2011-2013 Jean Banchet Awards, he was nominated as “Chef of the Year,” and Sepia won as “Restaurant of the Year” in 2012. “I’m cooking food that speaks to me, and I’m so honored that it’s resonating with others, too,” he says. “My cooking style is all about balance of textures, global flavors, and seasonality.”

In his 20s, while following a life-long dream to become a musician, Zimmerman supported himself by working in restaurants in New York City. When he realized he enjoyed being in the kitchen more than the clubs, Zimmerman began to pursue a career as a professional cook. He worked as sous chef for three years under Renato Sommella, whom he cites as one of his strongest culinary mentors. He then enrolled in the prestigious French Culinary Institute in New York City, graduating first in his class in 2000. Zimmerman made the move to Chicago in 2003 to assume a chef position at the Park Hyatt Chicago. In 2004, he met restaurateur Terry Alexander, who was impressed with his capabilities and hired him as executive chef at MOD and opening chef for del Toro. Zimmerman returned to the Park Hyatt as chef de cuisine at its restaurant, NoMI, working with Chef Christophe David. In 2008, he was introduced to Sepia Owner Emmanuel Nony, and the following year, Nony offered Zimmerman the executive chef position at Sepia. Nony and Zimmerman are grew their culinary vision with the addition of Proxi to their city block. Proxi gives Zimmerman a chance to experiment with new techniques and flavor profiles as the contemporary American restaurant pulls inspiration from global street food.