Chef Chris Curren is the chef and co-owner of The Graceful Ordinary, where seasonal, ingredient-driven cooking meets a genuine spirit of hospitality. His food is refined yet approachable, designed to bring people together and make every meal feel meaningful.
The Graceful Ordinary brings elevated American tavern fare to the suburbs—what inspired you to create a fine-dining experience in St. Charles rather than the city?
My wife and co-owner, Megan, and I spent many years working in Chicago, including a period after we moved back to be closer to family following the birth of our son. We quickly realized that if we wanted to continue creating the kind of experience we believed in while working closer to home, we would have to build it ourselves. At the time, it simply didn’t exist
Your cooking centers around a wood-burning hearth. What does cooking over live fire allow you to express that other methods don’t?
Cooking with live fire is far more versatile than people often realize, allowing us to truly explore flavor and texture. There’s something deeply primal about working with flame and charcoal that simply can’t be replicated with gas. It pushes us to think more creatively when developing dishes and often gives us the opportunity to surprise guests, since many associate this style of cooking only with grilling or smoking, when in reality it offers a wide range of techniques.
The restaurant has been praised for being both elevated and approachable. How do you strike the balance between refinement and comfort in your dishes?
I think it is all in the ingredient choices. We strive to put familiar ingredients in front of our guests but manipulate them or serve them in unexpected form or in unexpected ways. This allows comfort for our guests that they know almost every item in the description on the menu, but surprises them when the dish arrives at the table. Technique and presentation that is much more elegant or elevated than what one might expect.
Featured in The New York Times and voted “Best Suburban Restaurant” by the Chicago Tribune’s readers—what do you believe resonates most about The Graceful Ordinary with both critics and locals?
When Megan and I set out to open the restaurant we knew that more important than anything else was a sense of hospitality and community. We understand that everyone who walks through our doors, guest or team member alike, contributes to us being able to do what we love for a living. So in that sense we knew that we had to support our community (both the community outside our four walls, which is the Fox River Valley, and the community inside the four walls, which is our team) as much in return. I think when you genuinely care about people, that sense of hospitality is what resonates. When our team is happy to come to work, they take better care of our guests, and when we take care of our extended community, they respond with the same.
How does the setting along the Fox River and the historic charm of St. Charles influence the restaurant’s atmosphere and menu?
I often say that being on the water, you can convince yourself you are anywhere in the world, especially with such a serene and historic backdrop. There is something truly magical about being near the river. Our menu tries to add to the cozy ambiance of the dining room in the winter and the freshness of the spring and summer air when the weather is warmer. We are constantly evolving and working to push our kitchen team further with creativity and execution.
What ingredient, technique, or dish best reflects your culinary identity at The Graceful Ordinary?
I’m not sure there is one thing in particular that really identifies our culinary identity, but I do think the idea that food is meant to be the thing that brings people to the table to spend time with others that fulfill them is what drives who we are trying to be. I feel strongly that food should be one part of a much greater experience, and most of the time the great meals that I have had are more because of who I have shared them with rather than just the food by itself.
As you continue to redefine suburban dining, what future projects or menu evolutions can your guests look forward to?
We have quite a few things in the pipeline. We are building our Italian concept, Vicolo, in downtown Aurora, which will offer fresh handmade pasta and wood-fired pizzas. We are also working on a jazz club and raw bar concept in St. Charles as well. We are so excited to bring these ideas to life and can’t wait to share them with everyone.
