Rick Bayless

Rick Bayless

Award-Winning Chef & Author

Most people know Rick Bayless from winning the title of Bravo’s Top Chef Masters, besting the competition with his authentic Mexican cuisine. His highly rated public television series, Mexico: One Plate at a Time, is broadcast coast to coast and his nine cookbooks have earned multiple high-profile accolades.

Located in Chicago, Rick's Frontera Grill and Topolobampo have each received the “Outstanding Restaurant” designation from the James Beard Foundation — an unprecedented feat for side-by-side restaurants. His wildly popular fast-casual Xoco has been around since 2009 and Tortas Frontera at Chicago’s O’Hare airport has changed the face of airport dining.

In 2016, he opened Frontera Cocina in Disney Springs. In 2018, Rick opened Bar Sótano, a Oaxacan inspired mezcal bar with modern Mexican bar food located in the basement of Frontera Grill.

Always a philanthropist, Rick and his staff established the Frontera Farmer Foundation in 2003 to support small Midwestern farms. To date, the Foundation has awarded nearly 200 grants totaling nearly $3 million. He also launched the Frontera Scholarship, a culinary school scholarship for Mexican-American students in Chicago and in 2017 established the Bayless Family Foundation to support the city’s vibrant theater scene with grants to theater companies totaling $1.5 million.

In 2019, Rick founded Impact Culinary Training, a restaurant job readiness program on the city’s west side.

Recently, Rick finished up a sold-out 5-week run on stage at Lookingglass Theatre, where he created Cascabel–offering theater goers the story of a meal, told through flavor, memory, song, dance and amazing physical feats. In 2021, he co-authored with Windy City Playhouse “A Recipe for Disaster,” a hilarious romp set in a restaurant on a night where everything goes wrong.

The Government of Mexico has bestowed on Rick the Mexican Order of the Aztec Eagle–the highest decoration bestowed on foreigners whose work has benefitted Mexico and its people.

Sessions
Culinary & Beverage Demo with Chef Rick Bayless and Lanie Bayless
Saturday, May 21 10:30 AM - 11:15 AM
Book Signing with Chef Rick Bayless
Saturday, May 21 11:15 AM - 11:45 AM