Chef Ian Rittof

FOODS FOR ENTERTAINING AND CREATIVE PRESENTATIONS

Classical training through the National Restaurant Association accredited program at the College of DuPage and aggressive self-education has given Chef Ian Rittof the foundation to develop his own unique, eclectic style of cooking lending global flavors to the classical European style while maintaining a “down to earth” focus on creating accommodating cuisine.  Chef Ian has spent over 17 years as a working culinarian serving many functions in a wide range of food service establishments.He has held the positions of Assistant Chef at an old world classical bakery, Executive Chef for several high volume full service restaurants, to Field Chef for some of the largest and most recognized catering companies in and around Chicago serving events from intimate dinner parties to buffets serving thousands of guests.  He is also a former co-owner and executive chef of Eclectic Cuisine and Hospitality Group, Inc.; an off-site, high-end catering and event company located in Oak Brook.  The chef has had the opportunity to work in many prestigious venues serving discriminating clientele.  These locations include the Field Museum, Grant Park, Morton Arboretum, Chicago Cultural Center, Ravinia, Drury Lane, Newbury Library, private estates, and private yachts.  In addition, chef was one of the team of chefs serving the 2006 Super Bowl Champion Pittsburg Steelers last year in Detroit.  Currently, Chef Ian works at Chef by Request Catering in Lisle and is a Community Education instructor at Kishwaukee College.  Chef Ian has specialized in Garde Manger (cold food presentation) and pursued the art of vegetable carving creating imaginative and dramatic buffet presentations.