Executive Chef Louie Yu, formerly of Sunda, is set to bring his culinary experiences to the kitchen at the forthcoming ski resort-inspired concept, Chalet, located at 228 W. Chicago Avenue in River North’s previous Farmhouse space. Chef Louie will present a menu that evokes a Rocky Mountain feel— tavern-style comfort food.
“The après-ski experience is all about comfort, warmth, conversation and delicious food and libations.” says Chef Louie. “My goal is to create a meal that makes your soul melt and fills you with warm satisfaction. I want my guests to experience happiness and celebration in Chalet’s menu.”
Born in San Carlos City, Philippines, Louie credits his mother as his first cooking teacher and the inspiration for his culinary path. “She still is my most trusted advisor,” he says with pride. “I consult with her whenever I’m mulling over the right blend of ingredients or the best preparation for a certain dish.”
Prior to joining Chalet, Louie served as executive chef at Sunda New Asian where he started as a line cook in 2013, and rose through the ranks. He earned his Associate of Arts degree in culinary arts from Johnson and Wales University in Charlotte, North Carolina, and completed an internship in Macau Trading Company, NYC.
The Chalet Menu Preview
Chef Louie has shared his menu, including a burger —the Chalet Smash Burger, made with a wagyu-bison blend, aged white cheddar cheese, garlic aioli, arugula and pickled peppers on a brioche bun and the Charcuterie Board with rotating ingredients such as cheddar, Colby dill, pepper jack, Boursin, Cappicolla, soprasetta, salami, prosciutto, gerkin pickle and crostini.
Louie’s Salmon Tartare is prepared with avocado, red onion, red chilis, soy, chili oil, sesame, unagi sauce, micro cilantro and wonton. Other selections include Duck Confit Poutine with hand-cut fries, cheese curds, chives, roasted red peppers and demi-glace; Grilled Peach Flatbread with honey goat cheese, avocado, arugula and cracked black pepper; Honey Braised Short Ribs with garlic wilted spinach and chive whipped potatoes; and Chalet’s Summer Salad with a mesculin mix, baby spinach, berries, mint, goat cheese and strawberry poppyseed dressing.
Executive Chef Louie Yu, formerly of Sunda, is set to bring his culinary experiences to the kitchen at the forthcoming ski resort-inspired concept, Chalet, located at 228 W. Chicago Avenue in River North’s previous Farmhouse space. (Photo courtesy of Chalet)
Executive Chef Louie Yu, formerly of Sunda, is set to bring his culinary experiences to the kitchen at the forthcoming ski resort-inspired concept, Chalet, located at 228 W. Chicago Avenue in River North’s previous Farmhouse space. Chef Louie will present a menu that evokes a Rocky Mountain feel— tavern-style comfort food.
“The après-ski experience is all about comfort, warmth, conversation and delicious food and libations.” says Chef Louie. “My goal is to create a meal that makes your soul melt and fills you with warm satisfaction. I want my guests to experience happiness and celebration in Chalet’s menu.”
Born in San Carlos City, Philippines, Louie credits his mother as his first cooking teacher and the inspiration for his culinary path. “She still is my most trusted advisor,” he says with pride. “I consult with her whenever I’m mulling over the right blend of ingredients or the best preparation for a certain dish.”
Prior to joining Chalet, Louie served as executive chef at Sunda New Asian where he started as a line cook in 2013, and rose through the ranks. He earned his Associate of Arts degree in culinary arts from Johnson and Wales University in Charlotte, North Carolina, and completed an internship in Macau Trading Company, NYC.
The Chalet Menu Preview
Chef Louie has shared his menu, including a burger —the Chalet Smash Burger, made with a wagyu-bison blend, aged white cheddar cheese, garlic aioli, arugula and pickled peppers on a brioche bun and the Charcuterie Board with rotating ingredients such as cheddar, Colby dill, pepper jack, Boursin, Cappicolla, soprasetta, salami, prosciutto, gerkin pickle and crostini.
Louie’s Salmon Tartare is prepared with avocado, red onion, red chilis, soy, chili oil, sesame, unagi sauce, micro cilantro and wonton. Other selections include Duck Confit Poutine with hand-cut fries, cheese curds, chives, roasted red peppers and demi-glace; Grilled Peach Flatbread with honey goat cheese, avocado, arugula and cracked black pepper; Honey Braised Short Ribs with garlic wilted spinach and chive whipped potatoes; and Chalet’s Summer Salad with a mesculin mix, baby spinach, berries, mint, goat cheese and strawberry poppyseed dressing.
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