BLT American Brasserie, set to open in Chicago’s River North neighborhood this November, has appointed Aksel Theilkuhl as Chef de Cuisine. Theilkuhl will be executing and overseeing the distinct vision of Executive Chef/Proprietor Laurent Tourondel. Tourondel’s first restaurant in Chicago will offer a nightly dinner menu along with weekend brunch, served in a stylish, brasserie setting.
Chef Aksel Theilkuhl is a culinary school graduate of Johnson & Wales. Following his coursework in Miami, he spent nearly two years at the California Grill (a Walt Disney World signature restaurant) under the guidance of Executive Chef Jon State. He then served as Saucier for Ritz Carlton Grande Lakes Orlando, followed by a move to the Ritz Carlton in White Plains, New York. This position, as Chef de Partie, is where he first met and worked with Chef Laurent Tourondel on the opening of BLT Steak. Theilkuhl next became Sous Chef at BLT Market at the Ritz Carlton Central Park, followed by Chef de Cuisine at BLT Steak at the Ritz Carlton located in Charlotte, North Carolina. Most recently, Chef Aksel Theilkuhl served as Chef de Cuisine for the Stephen Starr Restaurant Group in Philadelphia.
Chef Theilkuhl is very excited about his new position at BLT American Brasserie in Chicago and the opportunity to again work alongside Chef Tourondel.
BLT American Brasserie
500 West Superior Street
Chicago, IL 60654
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