Joe Frillman :: CHEF'S ROLL :: The Professional Chef Network

Joe Frillman

Balena received the Top 50 Best New Restaurants in America from Bon Appetit magazine, a James Beard nomination for Best New Restaurant in 2012, and Frillman was named to Zagat's 30 under 30 in 2012. Frillman thrives on a positive work culture and he believes you should love what you do
EVENTS
Cooking for KD: Saturday, November 8, 2014: Join us in San Diego for the Kawasaki Disease Foundation's epicurean evening to help Save A Child's Heart with our highly acclaimed chefs as they prepare a special 5 Course dinner for our guests. Accolades of James Beard Awards, Michelin Stars, Television Appearances, Cookbooks, Restaurants and more all in one room, it'll be an extraordinary night of Cooking for KD.
EDUCATION & EXPERIENCE
The Bristol. Chicago, IL
Lead Line Cook. 3+ yrs
Osteria di Tramonto. Wheeling, IL
Lead Line Cook. 1-2 yrs
Illinois Institute of Art. Chicago, IL
Graduate
Balena. Chicago, IL
Chef De Cuisine. 3+ yrs
SKILLS & EXPERTISE
BOH operations
Kitchen management
Leadership
Time management
Midwestern upbringing combined with Italian inspiration and a focus on pasta.
Joe Frillman
Joe Frillman
Chicago, IL
United States

Dont Miss the Point Hospitality
Executive Chef/Owner

A native of Prairie View, Illinois, Joe Frillman's love for food started at a young age with the simplest of meals - a homemade grilled cheese and tomato sandwich prepared by his father. He started his college education at Northern Michigan University only to realize that he should stick with his real passion, food. With that, Frillman picked up and moved back to Chicago to attend the Illinois Institute of Art, earning a degree in Culinary Arts. Post graduation, he began his career at Osteria di Tramonto in Wheeling, IL, where he met Chef Chris Pandel. During this time, Frillman traveled to London, staging at the then number two restaurant in the world, The Fat Duck. Upon his return, Pandel asked him to help open The Bristol in the Bucktown neighborhood of Chicago. Frillman was part of a staff that received numerous acknowledgements such as Top Ten Best New Restaurants in America 2008 from GQ Magazine, and Michelin Bib Gourmand's 2010 and 2011.
Always eager to learn, Frillman went back to Europe, this time to Abruzzo, Italy where he admired the simplicity of Italian cooking and the importance of local food. Frillman returned to Chicago and took on a position with Chef Paul Virant to open Perennial Virant, where he mastered pickling, preserving, and canning, and was named one of Timeout Magazine's 20 Chefs to Watch in 2011. After a great run, Frillman returned to his original mentor, Chef Pandel at his second restaurant, Balena in Chicago's Lincoln Park neighborhood. Frillman quickly secured the position of Chef de Cuisine, leading Balena to receive the Top 50 Best New Restaurants in America from Bon Appetit magazine, a James Beard nomination for Best New Restaurant in 2012, and Frillman was named to Zagat's 30 under 30 in 2012.