Dale Levitski was born and raised in the suburbs of Chicago, into a family who appreciated a homecooked meal, and to a mother who knew the importance of her family sharing time together at the dinner table. Whether it was his grandmother making gooseberry pie, Swedish meatballs, or oftentimes, skorpa; his dad busy at work in the kitchen canning the goods from his carefully tended garden; or his mother, making the youngster’s favorite – chili and pasta with meatballs; he grew up in a house filled with the aromas and memories of cooking. Without realizing it, in the kitchen he had found his passion. After many different jobs at diverse restaurants, Levitski settled in as a successful chef and restauranteur at two of Chicago’s hottest restaurants. At Frog n Snail, Levitski offered a midwestern bistro menu, his local take on European classics. He experiments with flavor combinations, and focuses on layers, balance and texture. At Sprout, he was known to deconstruct a classic. If you ask Levitski what he loves most about cooking, he’ll tell you, “There is so much I love about cooking. The creativity first and foremost. I love that my job is to make people happy, and I love that every day is a reset.” Dale is a frequent guest chef at The Resort at Paws Up.
Though Dale Levitski became a household name through Top Chef, where he was a runner up on the third season of Bravo’s national cooking competition show, his culinary accolades reach beyond his time on television. Over the course of 15 years, Levitski has received numerous honors and accolades for his cooking, including being tied to three different best new restaurant awards by Chicago Magazine. Dale Levitski is currently the executive chef for Sinema, a sleek restaurant and bar in Nashville, Tennessee, there he has crafted an eclectic American menu with emphasis on classically inspired dishes with a modern spin.