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Bayless. Elliot. Achatz. Izard. Sound familiar? That’s because in Chicago, we’re more than a little fascinated by our master chefs. But, here’s a secret: Those people don’t actually cook most of your food. While the expert chefs may run the show, their kitchens are often populated by legions of talented up-and-comers — executive chefs and rising sous, savory experts, and pastry savants — who put in the time to create the dishes we love.
So, we’re shining the spotlight on some of our favorite young Chicago chefs on the rise. You might not know their names (yet), but you probably know their food.
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