Our Story
Paul Fehribach and Mark Armantrout founded Big Jones in 2008 to bring the best of Southern hospitality to Chicago. Chef Fehribach sources the best ingredients from local farms and farmer's markets around Chicagoland, as well as from artisan producers in the South, to bring you big flavors from our all-scratch kitchen. Big Jones serves up good vibes for any occasion, or no occasional at all, just something delicious to drink and something good to eat..
Our well-stocked bar features over 100 whiskies, 50 beers, and 50 wines, all sourced from producers who think like we do: only the best for our customers. Our cocktail list features hand-crafted libations with both classics and seasonal specialties that are sure to please.
Whether you visit for Lunch, Brunch, Dinner, or Happy Hour, Big Jones will show you a good time.
Paul Fehribach
Executive Chef
Paul Fehribach was born and raised in the rolling wooded hills of Southern Indiana, and learned to hunt, fish, and find wild foods from an early age. Ample time spent on the family farms of relatives together with the woodland backdrop instilled a keen palate in Him, reflected in the big, clean flavors he puts on the table along with a heated passion for true seasonal cooking.
Paul Fehribach is an eight-time James Beard Award semifinalist for Best Chef: Great Lakes.
Books by Paul Fehribach
The Big Jones Cookbook
Recipes for Savoring the Heritage of Regional Southern Cooking
Paul's first book from 2015, with recipes from the first decade of Big Jones
Midwestern Food
A Chef’s Guide to the Surprising History of a Great American Cuisine
Paul's new book from 2023! Read the reviews and watch the interviews below.
Paul's hit new book: Midwestern Food
Chicago's WTTW
Watch this 5 minute interview with Paul on Chicago's public television
Amazon
Buy Paul's book on Amazon
Read all the rave reviews of Midwestern Food
WTTW article
'More than casseroles and cheese'
NewCity Resto
'Way more than recipes'
Chicago Magazine
'Eating the Heartland'
Rey Reyna
Chef de Cuisine
Rey Reyna was born and raised on a small family farm near Tlapotepec, Guerrero in Southern Mexico. The daily exposure to the freshest food gifted Rey a sharp palate and a taste for real home-grown food. During his illustrious career in the Chicago restaurant community before leading the daily kitchen operations at Big Jones, Rey refined his craft at Big Star, Longman and Eagle, and Tzuco. His time with some of Chicago’s best restaurants prepared him to become one of the city’s most underrated chefs.
Zachary Chamberlin
Sous Chef
Zachary Chamberlin graduated from Columbia College with a degree in musical theatre, and then switched gears by coming back to his true love- cooking. Recently he has worked in the kitchens of Chato’s in Pilsen and Drawl in Lincoln Park, where he got to expand his knowledge and love of Southern cuisine. It’s that love and knowledge that Zac now puts into every dish at Big Jones, where he has worked for three years.
Zac lives in Andersonville with his wife Hannah and cat Maggie, and loves playing Dungeons and Dragons weekly in his free time.
