Paul Virant at Vie Restaurant

Bio

Since opening Vie, his flagship restaurant in Western Springs, Illinois, in 2004, Chef Paul Virant has risen to nationwide acclaim for his contemporary Midwestern cuisine that emphasizes canned and preserved ingredients. His philosophy of local, seasonal eating stems from techniques he learned on his family’s farm in Missouri.

Accolades

  • Nominee for Best Chef: Great Lakes
    James Beard Foundation
  • Best New Chef
    Food & Wine
  • Best New Chef
    Chicago magazine
  • Top 40 Restaurants (Vie)
    Gayot
  • Three Stars (Vie)
    Chicago Tribune
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Paul Virant reviews Slagel pullet egg pizza, Chicago burrata "mozzarella" curd, oyster mushrooms at Vie Restaurant
$$$ | Modern | American
"Slagel pullet egg pizza, Chicago burrata "mozzarella" curd, oyster mushrooms from "Gibby's Shrooms" @vistrorestaurant @vierestaurant #itsallgoodvistro @lottie_compton"
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Chef Paul Virant reviews Blood pudding, slow-roasted beefsteak tomatoes, marinated beets, walnut aillade at Vie Restaurant
$$$ | Modern | American
"Inspired by Shakespeare's "Henry V" battle of Agincourt Blood pudding, slow-roasted beefsteak tomatoes, marinated beets, walnut aillade @shakes400chi @lottie_compton #vierestaurant"
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