Accolades

  • One Star
    Michelin Guide
  • Nominee for Best Chef: Great Lakes
    James Beard Foundation
  • Three Stars
    Chicago Tribune
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

My Restaurants

  • Sepia
    123 N Jefferson St
    Chicago, IL

Where I Eat

Behind the Scenes

From My Menu

Chef Curtis Duffy reviews Coconut tapioca pirouettes  at Sepia
$$$ | Modern | American
Near West Side
"I love these on Sepia's dessert menu. The richness of the milky tapioca, brightness of the pineapple, and crunchy, spicy cashews are a spectacular combination, and finished with a rum syrup, it's truly amazing."
Chef Mike Sheerin reviews Porchetta di Testa at Sepia
$$$ | Modern | American
Near West Side
"Chef Andrew Zimmerman rolls beautifully cured pig’s face, slowly cooks it, then slices it paper-thin and warms it ever so gently for the charcuterie plate."
Chef Matthew Accarrino reviews Selection of house made charcuterie at Sepia
$$$ | Modern | American
Near West Side
"There are lots of great tastings in this charcuterie plate: housemade terrines, mortadella, condiments, and bread. This chef can cook!"
Chef Andrew Zimmerman reviews Tiny lemon meringue pie at Sepia
$$$ | Modern | American
Near West Side
"Tiny, adorable, lemon meringue pies @sepiachicago My prediction: tiny pie pics will surpass soft serve 🍦 pics in trendy #Instagram food shots! #TinyPie"
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Chef Andrew Zimmerman reviews Duck capaletti in duck consommé with morels and fava beans at Sepia
$$$ | Modern | American
Near West Side
"Duck capaletti in duck consommé with morels and fava beans. . . . #springmenu #SepiaChicago #westloop #chicagofood #MichelinRestaurants #EaterChicago #FineDining #fava #morelseason"
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