Our Story

Paul Fehribach and Mark Armantrout founded Big Jones in 2008 to bring honest Southern cuisine to Chicago. With a focus on the right ingredients with the best flavor, Chef Fehribach sources heavily from independent local farms and small producers in the American South. To put the truly unique flavors of the South on your table, everything is made in-house from the pantry to charcuterie and bakery. It’s a lot of work, but when you walk through our door the ultimate goal is to 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

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. 

Melissa Weaver

Beverage Director

Melissa was born and raised in the western suburbs of Chicago and has two degrees in business management. In 2014, made the decision to follow a dream and get into the service industry. Melissa has worked in various environments, landing a home at Big Jones as our Beverage Director.

Melissa’s hobbies include gardening and softball. Melissa also has a passion for exploring flavor combinations and creating new cocktails for guests to enjoy.

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.

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.

Melissa Weaver

Beverage Director

Melissa was born and raised in the western suburbs of Chicago and has two degrees in business management. In 2014, made the decision to follow a dream and get into the service industry. Melissa has worked in various environments, landing a home at Big Jones as our Beverage Director.

Melissa’s hobbies include gardening and softball. Melissa also has a passion for exploring flavor combinations and creating new cocktails for guests to enjoy.

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.

Melissa Weaver

Beverage Director

Melissa was born and raised in the western suburbs of Chicago and has two degrees in business management. In 2014, made the decision to follow a dream and get into the service industry. Melissa has worked in various environments, landing a home at Big Jones as our Beverage Director.

Melissa’s hobbies include gardening and softball. Melissa also has a passion for exploring flavor combinations and creating new cocktails for guests to enjoy.

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.

Blake Davy

General Manager

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

Justin Lerias:

Pastry Chef

Justin Lerias was born and raised in the Philippines and moved to the US as a teenager. He started in the restaurant indsutry at the age of 16 and credits his time at Lost Larson for solidifying his passion for baking. Choosing not to go to culinary school, his experience at Pacific Standard Time and Beatnik West Town taught him the necessary skills needed to succeed in a restaurant kitchen. As a hobby, Lerias creates sculptural and functional ceramics and has taken classes as a student of the School of the Art Institute of Chicago. He is passionate about supporting local farmers and is constantly looking to find ways to reduce food waste. You may find him wandering around farmer’s markets and vintage stores in his free time.

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.

Blake Davy

General Manager

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

Justin Lerias:

Pastry Chef

Justin Lerias was born and raised in the Philippines and moved to the US as a teenager. He started in the restaurant indsutry at the age of 16 and credits his time at Lost Larson for solidifying his passion for baking. Choosing not to go to culinary school, his experience at Pacific Standard Time and Beatnik West Town taught him the necessary skills needed to succeed in a restaurant kitchen. As a hobby, Lerias creates sculptural and functional ceramics and has taken classes as a student of the School of the Art Institute of Chicago. He is passionate about supporting local farmers and is constantly looking to find ways to reduce food waste. You may find him wandering around farmer’s markets and vintage stores in his free time.

Blake Davy

General Manager

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

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.

Justin Lerias

Pastry Chef

Justin Lerias was born and raised in the Philippines and moved to the US as a teenager. He started in the restaurant indsutry at the age of 16 and credits his time at Lost Larson for solidifying his passion for baking. Choosing not to go to culinary school, his experience at Pacific Standard Time and Beatnik West Town taught him the necessary skills needed to succeed in a restaurant kitchen. As a hobby, Lerias creates sculptural and functional ceramics and has taken classes as a student of the School of the Art Institute of Chicago. He is passionate about supporting local farmers and is constantly looking to find ways to reduce food waste. You may find him wandering around farmer’s markets and vintage stores in his free time.

Location

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.