Our Chefs

We're honored to have you as our guests.

Crafting chaos into flavor.

Carmy and Sydney’s partnership is built on both contrast and common ground. Carmy comes from the intensity of the world’s top kitchens, carrying the discipline, precision, and unrelenting standards of fine dining. Sydney brings her own ambition, a relentless curiosity, and a vision for what food can mean beyond the plate — a way to connect with people, neighborhoods, and memories. Together, they balance perfectionism with the drive to build something lasting.

Their philosophy is simple: food should honor its roots while pushing toward something new. Every dish at The Bear reflects that balance — the classic comforts of Chicago, elevated through technique, creativity, and a shared respect for the craft. It’s not just about feeding people; it’s about telling a story, creating an experience, and finding beauty in the grind of the kitchen.

Executive Chef

Carmen “Carmy” Berzatto

Carmy Berzatto left Chicago to cook in some of the most demanding Michelin-starred kitchens in the world (Eleven Madison Park, Noma, and The French Laundry) only to return home after his brother Mikey’s passing. Haunted by perfection and driven by purpose, Carmy pours his energy into transforming chaos into craft. At The Bear, he channels both his fine-dining pedigree and his family’s roots into every plate.

Chef de Cuisine

Sydney Adamu

Sydney is a young chef with bold ideas and an unstoppable drive. Drawn to The Bear by the chance to build something meaningful, she balances creativity with execution, helping shape the restaurant’s evolving identity. Sydney’s food philosophy is grounded in respect for ingredients, tradition, and for the people sharing the meal and experience.

Sous-Chef

Tina Marrero

Tina brings both heart and edge to kitchen. She thrives on the rhythm of the line, balancing precision with soul, and has become a mentor to younger cooks finding their place in the kitchen. Known for her humor, toughness, and unshakable loyalty, Tina proves every day that food isn’t just technique—it’s passion, patience, and pride served on a plate.

Pastry Chef

Marcus Brooks

Chef Marcus found his calling in pastry, turning curiosity into craft. His journey took him from the chaos of Chicago to Copenhagen, where he trained under Chef Luca to refine his technique and vision. Back at The Bear, he creates desserts that balance beauty with soul, giving guests a sweet finish that feels just as carefully built as the courses before it.

Maître d'hôtel

Richie Jerimovich

Once the loud and restless face of The Original Beef, Richie found new purpose at The Bear. Seasoned by his time training at Ever, one of Chicago’s most acclaimed fine-dining restaurants, and humbled by his own journey, he now brings polish and precision to the front of house. Richie’s role is more than service — he sets the tone, channeling the energy of the dining room into a seamless guest experience for everyone.

The Bear’s menu is a symphonic feast that will embolden your senses. As each dish of my nine-course meal arrived, there was no denying the chef’s excellent creations. –Louisa “Burger” Rockett, Chicago Tribune