Henry Hill | Source | Culinary Consultancy at Self-employed

With more than 10 years of experience, Hill’s interest in restaurants began at the age of 15. Hill earned his first job at the acclaimed Carlo’s Restaurant in Highland Park, IL, where he worked in multiple positions throughout the restaurant, including bus boy, commis, and eventually chef de partie. Chef Hill later obtained Michelin status of his own as Executive Chef of the 1 Michelin starred Dusek’s & Thalia Hall of Chicago’s Pilsen neighborhood. Chef Hill is currently the owner of a boutique laboratory and f&b consultancy.