Meet John Hogan, Chef du Chord

Error message

Notice: Use of undefined constant value - assumed 'value' in include() (line 27 of /home/meetingsmags/public_html/themes/stark/meetings/templates/views-view-field--block--field-hide-main-image.tpl.php).
  • John Hogan grew up loving the blues—and cooking. He found a way to combine his passions at Chicago’s River Roast, with hearty menus offering a side dish of live music.

     
    FROM THE Spring 2017 ISSUE
     

John Hogan has a hard time recalling which came first—playing music or playing chef. “That’s so hard to say, I had a hankering for both as a kid,” says the Chicago native who used to con his way into downtown clubs as a teenager to see his favorite blues acts and had a brief stint as a band promoter. That was before he became a lauded chef and had the idea to bring music to his own venues. 

The idea began in the ‘90s with Savarin, his noted French restaurant, which hosted live music on Friday nights. Music is also now a part of River Roast, a meat-centric destination popular for its carving stations as much as its Thursday night showcases and Blues & Brews weekend brunches. Here, you can see local bands and also frequently catch Hogan stepping up to the mic. The restaurant (in partnership with Tony Mantuano) has plans to soon expand the program, too, including private performances for groups. “We want to keep it moving forward for many reasons, not just for us as a restaurant, but to keep the fire of Chicago blues burning,” Hogan says.

ILM+E: In your opinion, what are the commonalities of music and food?
JH:
I think there’s a lot of connections, with the blues especially. It started down in the Mississippi Delta in the early 1900s when people would go to Sunday church and then have their early Sunday supper before playing music on the porch. That’s true Americana. With our concept of River Roast, it’s very communityoriented, too. We have a lot of big tables and a lot of people sharing food, and the blues kind of bleeds into that gathering space.

ILM+E: How can event planners tap into the music programming?
JH:
Besides our offerings every other Thursday and on the weekends, we’ve started to push our sales office to include blues in the private dining sector. We’re in the midst of putting together a dinner package with food and music

ILM+E: River Roast actually has one of the largest private dining spaces in Chicago. What do you offer in addition to the tunes?
JH:
It’s huge, we have approximately 24,000 square feet in here. We’ve branded it as River Roast Private Events and have a lot of our dining room touches on the menu either with a set table or plate-ups if they’re doing a la carte. We can always customize it. 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to megan.gosch@tigeroak.com

Amber Lancaster was recently hired as the Executive Chef for Sable Kitchen & Bar. 

 

Members of The Illinois Hotel & Lodging Association (IHLA) placed their bets for a good cause this summer at the 11th annual Pony Up for the Kids fundraiser event, held at Arlington International Racecourse. Proceeds went directly into a fund for the IHLA Educational Foundation Scholarship program, which provides financial assistance to local students pursuing degrees in hospitality. (See the latest winners on page 45.) To date, the program has awarded $400,000 to deserving students. Guests were able to enjoy the racecourse’s private Beverly D.

 

The work of Bob Doepel and his staff at Chicago Scenic Studios speaks for itself, having produced some of the most iconic sets for museums, TV and film and corporate events.