2020 VIP Experience
Along with early access to Beard in Baldwin, VIP ticket holders are invited to an intimate cocktail reception inside The Osprey Tavern. Special guest chefs will be working side by side with Executive Chef Elek Kovacs and Pastry Chef, Kristy Carlucci of The Osprey Tavern, preparing hors d'oevres and mignardises while craft cocktails, champagne and fine wines are poured from your own private bar. VIP attendees can mingle with the James Beard nominated guest chefs, participate in an exclusive whiskey tasting, and enjoy the live music from the patio garden, compliments of our VIP sponsor Rabbit Hole Bourbon, Plymouth Gin, and Winebow.
Chicago Chef 'Takeover'
Chef Thai Dang
Chef/Owner of HaiSous Vietnamese Kitchen
Born in Vietnam and raised outside of Washington D.C. in Virgina, he grew up celebrating
the flavors and recipes his mother and sisters brought from Vietnam. His passion for the culinary world and family values stem from the kitchen table in youth where he learned to build bonds and relationships by connecting through food. HaiSous, which means "two pennies" in Vietnamese represents the humble beginnings of launching the restaurant. The modern Vietnamese cuisine celebrates tradition and pushes it to an elevated experience. HaiSous was nominated for Best New Restaurant in 2018 and Best Chef: Great Lakes 2019 by the James Beard Foundation.
Chef Gene Kato
Executive Chef of Momotaro
Gene Kato is the Executive Chef of Momotaro, Boka Restaurant Group’s modern, seasonal Japanese restaurant, located in the heart of Chicago’s Fulton Market neighborhood. An innovator of Japanese cuisine, Kato has been nominated for a James Beard Award and is the recipient of the Jean Banchet Award of Culinary Excellence. Coupled with his experience of growing up in a Japanese household in Charlotte, NC, in which he learned to cook the foods so integral to his heritage and culture, Kato is devoted to elevating Japanese cuisine yet remains respectfully authentic to tradition.