Accolades

  • Nominee for Outstanding Pastry Chef
    James Beard Foundation
  • Nominee for Culinary Excellence
    Jean Banchet Award
  • ChefsFeed Winner
    One of the Best Things to Eat in CHI

My Restaurants

Where I Eat

Behind the Scenes

Chef Dana Cree reviews  at post.venue.name
"We don’t advertise how many of our cookies are made without wheat, because public perception often considers “gluten free” to mean “less delicious”. However, 8 of our 12 cookies for chocolate chip cookie do not rely on wheat flour for their success. Because we share space with a wholesale bread bakery and basically live in a cloud of wheat flour, it would also be misleading to label these cookies gluten free, which could be dangerous to anyone with celiac disease or a severe intolerance. However, for the growing number of people who simply can’t eat things made with wheat flour, like myself, these cookies make life a little richer. And for those who can eat wheat..... you’ll never notice the difference!"
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Chef Dana Cree reviews  at post.venue.name
"Be still my heart ❤️! 🦓 wood and ebony rolling pin, hand made, a Christmas gift from @gregwadebakes."
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Chef Dana Cree reviews  at post.venue.name
"Our December technique has been learning how to make fudge the old fashioned way, on a marble slab. Our Adventures in fudge aren’t over yet! By the end of the month we hope to have some tasty fudge recipes, but more than that, I hope each of my cooks will have a solid grasp of this technique under their belts, one that doesn’t often come up in contemporary pastry."
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Chef Dana Cree reviews  at post.venue.name
"Pumpkin pie. No gluten. Yes dulce de leche. . . . . Recipe link in profile 👆🏼"
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Chef Dana Cree reviews  at post.venue.name
"When @leighomilinsky and I get together there is tiny peach pie and buttermilk ice cream."
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From My Menu