Chef ambassador Paul Kahan

Barbara Lynch

Paul's experience with All-Clad

When we opened Blackbird 15 years ago we purchased 35 All-Clad sauté pans. They were way beyond our budget, but I felt that quality tools make quality food. Those same 35 pans are still used every day at Blackbird. For durability, clean-ability, even heat distribution and overall construction All-Clad pans have no equal.
Paul Kahan signature

Paul Kahan has become the nationally recognizable face for a new guard of Chicago chefs, with an ever-growing list of international accolades for Blackbird, the Publican, avec, Big Star and Publican Quality Meats.

Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has earned the praise of many who claim him to be one of America's most influential working chefs. "I grew up around food," Kahan said. "My father owned a delicatessen and a smokehouse in Chicago. When I wanted to make a buck, I would help my dad take the fish out of the brine, hang them on the racks and wheel them into the smokehouse."

After a brief post-college stint as a computer scientist, Kahan took a job in the kitchen of Erwin Drechsler's Metropolis, where he quickly realized his own true calling. Throughout his 15-year apprenticeship and advancement in Drechsler's kitchens at Metropolis and Erwin, and later for award-winning Chef Rick Bayless at Topolobampo, Kahan developed his own relationships with Midwestern farmers and integrated many of their offerings into dishes that he created for those restaurants.

In 1999, shortly after Blackbird opened, Food & Wine placed Kahan on its Best New Chefs list, recognizing his highly individual approach to cooking and the talent that Chicago diners have celebrated for years. Many more accolades and awards followed until, in 2004, until Kahan earned the title of James Beard Best Chef of the Midwest. Then, in 2007 he was honored with his first nomination as James Beard Outstanding Chef in the nation. Repeat nominations for the same prestigious award followed in 2009, 2011, and 2012, an amazing achievement for a chef without a cookbook or TV show to promote his name nationally.


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