Two, Chicago’s West Town restaurant and recipient of the 2015 Michelin Guide’s Bib Gourmand, appointed Kevin Cuddihee to the role of Executive Chef.
Cuddihee has been a part of the restaurant’s menu development since before the 2012 opening and has served as chef de cuisine for the past two years.
Cuddihee’s passion for cooking began at an early age when he started working as a dishwasher in a local restaurant, and he’s enjoyed being a part of Chicago’s culinary community since then. In 2008, Cuddihee graduated from the Cooking and Hospitality Institute of Chicago, a Le Cordon Bleu affiliate, and followed his culinary education with an externship at Alinea.
Prior to joining the opening team at Two, Cuddihee worked as a private chef in Chicago, an experience he credits with helping him hone his culinary style and dedication to technique.
“I’ve had such an incredible time being a part of the TWO family since we opened,” Cuddihee says. “I’m excited to take on this role and look forward to leading the kitchen in 2015.”
In the coming year, guests can look forward to a continued dedication to relationships with regional farmers for takes on Midwestern cuisine. Cuddihee will reveal a new menu in late February.
