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 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.
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.
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.
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 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.
Blake’s time in some of Chicago’s top restaurants revealed his passion for food advocacy. This led him to work closely with culinary education foundations such as The Trotter Project, and The James Beard Foundation, and eventually to an MA program in Food Policy/Agricultural Legislation at NYU. He has been a long time admirer of Big Jones’ sustainability practices and is excited to be returning to Chicago’s restaurant industry as Service Director/GM of Big Jones
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.
Blake’s time in some of Chicago’s top restaurants revealed his passion for food advocacy. This led him to work closely with culinary education foundations such as The Trotter Project, and The James Beard Foundation, and eventually to an MA program in Food Policy/Agricultural Legislation at NYU. He has been a long time admirer of Big Jones’ sustainability practices and is excited to be returning to Chicago’s restaurant industry as Service Director/GM of Big Jones
Blake’s time in some of Chicago’s top restaurants revealed his passion for food advocacy. This led him to work closely with culinary education foundations such as The Trotter Project, and The James Beard Foundation, and eventually to an MA program in Food Policy/Agricultural Legislation at NYU. He has been a long time admirer of Big Jones’ sustainability practices and is excited to be returning to Chicago’s restaurant industry as Service Director/GM of Big Jones
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.
We’re at 5347 N. Clark Street, Chicago IL 60640 in Chicago’s Andersonville neighborhood. We’re on the east side of Clark, between Balmoral and Summerdale.
Public transportation: Big Jones is easily accessible from the 22 Clark bus and 50 Damen bus on Ashland. Big Jones is just a few blocks west of the CTA Red Line; use the Berwyn stop.
Parking is available on Clark Street and neighboring streets at all hours. We do not have valet parking.
Monday
11am-9pm
Tuesday
11am-9pm
Wednesday
11am-9pm
Thursday
11am-9pm
Friday
11am-10pm
Saturday
9am-10pm
Sunday
9am-9pm
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