François de Mélogue

Creative Hospitality SolutionsChef/Food DirectorFrancois@deMelogue.com

“I’m a man of extremes. I can’t stand things that are diluted, only

drinks benefit from that. I want 100 percent of everything, of everybody,

or nothing at all.”

~ Marco Pierre White

My Life, thus far…

“There are a lot of jobs in life, but I wonder how many

give you the chance to express yourself like I can here? I serve what I like, accept the bookings I like,

hire and fire the staff I like. My kitchen is my freedom”

Marco Pierre White

Claudia Springs Winery

Claudia Springs Winery was founded in 1989 by Bob and Claudia Klindt in the picturesque Anderson Valley of Mendocino County, California. The Anderson Valley,

located 125 miles north of San Francisco, is one of the very best locations for producing fine, cool climate varietals such as Pinot Noir and the white Alsace varietals. The unique combination of warm sunny days and cool foggy nights allows the grapes

to mature slowly, developing to their full potential.

We produce incredible estate Pinot Noir and Pinot Gris from vines planted by Bob and Claudia. We also

create award winning single vineyard designated and proprietary blended Zinfandels and a limited

production Viognier from premium vineyards in the Redwood Valley and Mendocino Ridge

Sales, Marketing, Winery Chef

Chef Francois & Chef Beau Mac Millian, of the famed Sanctuary Resort in Arizona

“Executive Chef François de Mélogue cooks each dish to its full potential and presents it with great allure.”

~ UR Magazine May 8th, 2003

19.5/ 20 ~ WBBM Radio Three Stars ~ Tribune Top Ten in the World ~

Food & Wine Magazine Top Twenty in the US ~

Gourmet Magazine Best New Restaurant

2003 ~ Chicago Tribune 3.5 Stars ~ Gay Chicago

Magazine

World’s Top 10 New Restaurants ~ Food & Wine September 2003

Chicago Sun Times 9/3/2003

Bon Appétit Magazine August 2003

Top Tables… Where to go now!

Chicago Tribune July 11th, 2003

Three Stars

“A Culinary tour of Provence, with side trips to Morocco,

Spain and Italy, await diners at this charming spot…”

Chef François de Mélogue, 39, is “well traveled, well

read with an artistic mentality… The culinary

vision is largely his…”

~ William Rice

Food Editor, Chicago Tribune

“All in all, Pili Pili was a great success. We obviously loved the food, but also appreciated the chic but warm décor and

the flawless service…”

~ Rob Frisch, Gay Chicago Magazine

July 3rd, 2003

“De Mélogue’s fish are unfailingly impressive, whether presented individually, as with the flawless Loup de Mer with Roasted Garlic and

Tomato Confite, or grouped together as Fideuà, a Catalan dish…

If anything, the meat dishes are better. Mechoui consists of fire-roasted lamb shoulder with cumin, paprika and harissa and scattered over a timbale of Israeli couscous studded with apricots and raisins…”

~ Phil Vettel, Metromix, July 1st, 2003

“Until very recently, Pili Pili was only a hot North African pepper used to season cooking oils in

Provence, but on April 1st 2003 Pili Pili became the hottest new dining spot in Chicago’s River North…

The food is vibrant, accessible and casual, yet sophisticated thanks to the creative genius of Chef

François de Mélogue…”

~ Don Newcomb, ITLC

“But if I had to pick a best new restaurant for 2003 it would be Pili Pili, a terrific Provençal – Mediterranean restaurant with excellent food and

outstanding service.”

Phil Vittel, Chicago Tribune Restaurant Critic

Sherman Kaplan, Restaurant Critic WBBM

19.5/20

“Although these artists painted on canvas it is only fair to

suggest that in restaurants Chefs also paint, but on dinner plates. The metaphor certainly holds true for Chef François de

Mélogue as he creates the various presentations that

make up the Pili Pili menu.”

Pat Bruno, Chicago Sun Times

July 11th, 2003

“This place is Mediterranean to the core. Carving a swath through France, Italy, Portugal and

Morocco, it has a lot going on. The range of dishes is creative, interesting and exciting”

Artichoke Tarte TatinOlive Emulsion

Roast Duck Apicius

Brandade of Smoked HaddockFennel Cured Codfish

Mechoui ~ Spit Roast Berber style Lamb Shoulder on Israeli Couscous with Dried Fruits

and Nuts

Tournesol

Joel Robuchon GastronomieStage d’Observation

The highlight of my time at Old Drovers

Inn had to be getting a chance to do a stage for Joel Robuchon at

his three star Michelin restaurant in Paris,

France. It was an eye opening experience

beyond words...

Joel Robuchon “Today’s cuisine might be

called a cuisine actuelle, a cooking in which we

rediscover the savors, flavors, tastes, of an

ingredient… As cooks, we have the right to enhance

or heighten flavors, but we do not have the right to

destroy them.”

Lemon Verbena & Cherry Mille Feuille

Sashimi of Day Boat ScallopsGinger Drizzle, Bulls Blood Micro greens

Vacherin of Strawberries Tarragon Frozen Yogurt

Tower of Halibut Sashimi, Papaya & Cucumbers

Black Diamond TartCaramelized Onions, Smoked Bacon, Olive Fleur de Sel

Consommé en Croute of Black Truffles & Foie Gras

“At the end of the day, it’s just food, isn’t it? Just food.”~ Marco Pierre White