Chef David Posey, A Rising Star in the Windy City

The culinary scene in Chicago rivals many of the most notable food cities in the United States – New York, San Francisco, New Orleans – you name it. That’s why it’s no surprise that two of this year’s James Beard Foundation Rising Star Chef of the Year nominees have put down roots in the Windy City. Meet David Posey, chef de cuisine at one of the city’s most respected fine dining establishments, Blackbird.

Posey entered the culinary world under the esteemed chef Grant Achatz, where he fine-tuned his craft at both Trio and Alinea. In 2007, an admiration for modern techniques drew Posey to Blackbird, where chef Michael Sheerin (formerly of Wylie Dufresne’s wd~50) was bringing a new flare to Chicago’s fine dining scene. Posey, originally hired as a line chef, worked his way through the ranks and was awarded the position of Blackbird’s chef de cuisine after Sheerin’s departure in 2011. Now leading the kitchen at Blackbird, Posey infuses his menu with a combination of minimalistic dishes, farm-fresh ingredients, and cutting-edge culinary technology. This is Posey’s second Rising Star nomination.

The 2014 James Beard Foundation Rising Star Chef of the Year nominees, presented by S.Pellegrinoalso includes Asheville, NC’s Katie Button of Curate, Los Gatos, CA’s Jessica Largey of Manresa, Chicago, IL’s Jimmy Bannos, Jr. of The Purple Pig, and Lummi Island, WA’s Blaine Wetzel of The Willows Inn on Lummi Island. The James Beard Foundation Awards are presented each spring at Lincoln Center in New York City. The Book, Broadcast & Journalism Awards Dinner will take place on May 2, 2014. The Restaurant and Chef Awards Ceremony will be held on May 5.