Jeff Muldrow

Owner / Special Events Coordinator
 

Chef Jeffrey S. Muldrow is the owner of Va Pensiero Restaurant, an award-winning fine-dining Italian restaurant in Evanston, as well as the owner and chef of Red Limo Cuisine, a gourmet shop and caterer in Northfield.

Chef Muldrow began his culinary career at the prestigious Dumas Pere Culinary School in Glenview. His talents were further cultivated as he traveled to the internationally renown center of classic cuisine – Lyon, France. Returning to his Midwest roots, Muldrow worked in some of Chicago’s finest Italian restaurants, including Sous Chef at Carlucci and Va Pensiero, and as Executive Chef at Vinci and Avanzare.

In 1998 Muldrow returned to Va Pensiero to take over the operation; two years later he purchased the restaurant. Va Pensiero is recognized by guests and critics alike as a “North Shore Jewel,” garnering such prestigious awards and accolades as The Wine Spectator’s Award of Excellence and the coveted DiRoNA Award.

Patrons of Va Pensiero appreciate Chef Muldrow’s exquisite creations and obvious dedication to his craft.

Eric Hammond

Executive Chef
 

Hailing from New York City, Chef Hammond graduated first in his class from the esteemed French Culinary Institute.

Hammond trained with such notable chefs as Alain Sailhac, Jacques Pepin, and Andre Soltner – and has worked at such stellar New York restaurants as La Colombe d’Or, L’Ecole and Campagna. In 2001 Hammond moved to Chicago to become executive chef of Coco Pazzo Café. Wishing to meld his Italian culinary background with his experience in fine dining, Hammond joined the Va Pensiero team in September.

Chef Hammond’s rustic preparations reflect the authentic Italian cuisine for which Va Pensiero is known. Hammond focuses on traditional, regional dishes, intentionally eschewing the nouvelle cuisine movement that other fine-ding Italian chefs embrace. Hammond brilliantly balances Va Pensiero’s commitment to true Italian cuisine with the savvy diners’ desire for innovation and artful presentation.