Inspired by the generosity of spirit that is characteristic of Mexican culture, we share a generous, caring spirit with our guests, with each other and with our suppliers.
We hail from spectacularly different walks of life. We are women. We are Mexican, Filipino, Singaporean, Guatemalan, Midwestern. We are fathers, sons and husbands. We are artists and mothers and bakers and beekeepers. We are teachers and students. We are immigrants. We love to eat. We love to cook. We love getting things just right.
We love to share the gifts of Mexico with you.
A native of New Mexico, Chef Andres Padilla began his culinary career with an internship at Pappadeaux Seafood Kitchen, where the whole-fish, high-volume restaurant experience would prove invaluable.
After stints as sous chefs in professional kitchens in the southwest, he moved to Chicago to take a sous chef job cooking Latin fusion-type food. He was offered the sous chef position at Topolobampo in 2008 and quickly established himself as an emerging talent with daring, bold and elegant dishes.
Now the culinary director for Chef Rick Bayless’ restaurant group, he’s in charge of creating distinct Mexican menus, both rustic and refined. By day, Chef Andres can be found leading staff education sessions, where he delights the front and back of the house with whole animal butchery demonstrations and in-depth chile classes. By night, he’s expediting dishes at the live fire kitchens of Leña Brava.
He was named partner of Bayless’ restaurant group in 2016, the same year he claimed the crown of Cochon Heritage BBQ in Chicago with dishes like a mouthwatering Pickled Pig Trotter Tostadas and soul-satisfying Chicharrón Guisado in Tomatillo Sauce.
He lives on Chicago’s northwest side with his wife and two children and still loves a good hatch chile from New Mexico.
The challenge issued to Jill in 2001 was brief but not simple: break the beer and margarita mold. Since then she’s traveled to the world’s best wine regions and industry summits, always returning with a wealth of knowledge (and some seriously great wine) to compliment our Mexican menus. Dining critics call her picks “unerring” and “spot-on.” Jill just calls them another fun day at work.
Lanie Bayless wasn’t technically born in our restaurants, but she was definitely raised in them.
After spending many years in working some of New York City’s best hospitality groups and culinary organizations (while pursuing her many other interests), Lanie rejoined the Frontera family in 2016 with the opening of Leña Brava and loves being back in Chicago, where she lives with her husband, Kevin Sullivan.
Her many trips to Oaxaca (her favorite place in the world!) inspired her love of all things mezcal, and eventually led her to role as spirits director for Frontera restaurants, where she develops all of those killer cocktails on our menus.
If there’s one thing Dana Armon loves more than going to parties, it’s planning parties. Together with our Private Events Culinary Team, she’ll seamlessly create your perfect event in the The Library—Rick’s private test kitchen that contains his personal cookbook collection—or the Morales Room, filled with art work from Mexican master Rodolfo Morales. Looking to bring the fiesta home? She can help with that, too.
I’m the Media Director for Chef Rick Bayless and his world-class restaurants in Chicago. What does that mean? A whole lot on any given day. Some days it’s about media relations, including pitching stories and having them placed in local and national media. Other days, it’s about social media, or managing special projects and partnerships, including Impact Culinary Training and the Frontera Farmer Foundation.
FRONTERA GRILL & TOPOLOBAMPO
In between Zach’s Frontera stints— he’s the former private event chef at Frontera Grill and Topolo (and the man behind the dinner theater kitchen during the Rick Bayless production of “Cascabel”)— he served as sous chef at two of Chicago’s best French restaurants. Now back at Topolo, Zach says his “soul has always belonged to the fresh flavors of Mexico.”
I’m from the lovely town of Evanston, IL, and have lived in Chicago for many years now after spending some time in Seattle. I have had the privilege of working at Topolobampo for close to 15 years now! In my free time I love to travel, always exploring the unique foods and history of the places I go. I also love seeing live theater and live music, so Chicago keeps me quite busy — always something new to discover! Most of all, I love to surround myself with the positivity of my wonderful friends and family.
Richard has been cooking at Frontera Grill for longer than he can remember (though we’re pretty sure he started here in 1993). In that time he’s moved from grill cook to sous chef, then to chef de cuisine. Along the way he also dated—and then married—a coworker and mastered the art of addictive enfrijoladas.
Lisa is a longtime presence in the kitchens of Frontera, Topolo and our wood-fired friends at Leña Brava. A dedicated student — and teacher — of regional Mexican cuisine, she knows how to prepare great food, whether it’s rustic or refined.
I was born and raised in the northwest suburbs of Chicago. Chicago has been my home since 2009 when I moved here to attend Columbia College. I have been lucky enough to be a part of awesome teams here in Chicago, from Molly’s Cupcake to Mindy’s Hot Chocolate and Next before joining the team at Frontera. Working here combines all of my passions under one roof: food, creativity. education, and genuine hospitality.
I’m born and raised in Chicago, have worked at Trenchermen and El Che Bar, and I enjoy seeing people smiling and laughing due to the environment we’ve created for them to enjoy each others company.
A native New Yorker, Elissa Narow comes to the Frontera with a wealth of experience as pastry chef in some of Chicago’s top restaurants, including Blackbird, Spring, Perennial Virant and Vie.
When she’s not painstakingly creating her next pastry masterpiece, Elissa can be found strolling the Lake Michigan shoreline, stretching in a pilates studio or reading historical fiction. For about a decade, she has served as the chef chair of Share Our Strength’s “Taste of the Nation” fundraiser, which aims to end childhood hunger.
Thanks to an after-school cooking class, Jennifer knew from a young age that she wanted to be a pastry chef. After attending Washburne Culinary Institute, she interned at Blackbird and then landed with the Frontera family, where she continues to dazzle with after-dinner delights.
Roger Landes cut his teeth in the bar industry in his hometown of Columbus, Ohio before making the leap to Chicago in 2012. A lifelong member of the restaurant industry, Roger prides himself in hospitality first service, and well balanced, delicious drinks. And yes, his haircut is on purpose 🙂
Rishi’s journey to Bar Sótano begins in Singapore, where a night out eating Mexican food was indeed a rare treat. Those new flavors were enough to spark his culinary curiosity, and he set off to work in high-end kitchens in the south of France. After graduating from the CIA Singapore and interning at Frontera, he’s led our private events team and now heads up the kitchen in our basement bar.
Kristopher started helping out in his family’s restaurant in the Philippines at a young age. In Chicago, he earned a culinary degree from the Art Institute and worked for Chef Takashi. Now, he’s a inspirational tour de force at Xoco.
At Xoco, Maria found two of her life’s great loves: her husband Baker and amazing Mexican food. Maria started working here in 2009 and took over as manager in 2016.
LEÑA BRAVA & CRUZ BLANCA
Cesar has built his passion and creativity for mixology (and beer, of course) while running a few of Chicago’s top bar programs, such as Mercadito. He understands how welcoming hospitality, and setting the ‘just right’ mood, are equally as important as the ingredients in the glass. At Cruz Blanca, Cesar has introduced more local spirits for fresh cocktails that compliment Jacob’s amazing beers.
Hailing from Austin, Texas, Jacob is a former fast-food cook, cheesemonger, line cook and sous chef in various snout-to-tail restaurants. After leaving The Bristol in Chicago, where he worked as a cook, Jacob began brewing beer at Goose Island Clybourn and became the head brewer. At Cruz Blanca, he says his responsibility is creating beer with a meaning and an inspiration behind it.
Todd met the love of his life, who currently works for Goose Island, over beers in his native Australia. After getting married, they both spent time at a West Coast (of the USA) brewery. Now in Chicago, Todd has become Cruz Blanca’s jack-of-all-trades. Whether it’s crafting brews with Jacob, managing the floor or manning a bar, there’s guaranteed to be “warm smiles and cold beers.”
Roberto joins us after several years with the BOKA Restaurant Group, more specifically our delicious neighbor Little Goat. Prior to that, Roberto was at Frontera Grill and Topolobampo for more than a decade! We are super excited to welcome Chef Roberto back!
As a young man in Kentucky, Chef Chris got a taste for fine dining at his first restaurant job, working in the kitchen at Louisville’s legendary Jack Fry’s. At an even younger age, picking fruit from his grandma’s apple and pear trees, and watching as she baked homemade pies, Chris found his love for pastry.
MANAGER Cruz Blanca is the third local dining institution that Linnea has helmed. She previously worked with Jacob and Lisa at Goose Island Brewpub, cultivating her love of beer and hospitality. Linnea’s very first job was at Chicago’s own Potbelly Sandwich Works: that’s where she began her studies in deliciousness.
MANAGER & PRIVATE EVENTS Lisa literally grew up in a bed & breakfast, so hospitality has always been part of her life. She’s a huge supporter of Chicago’s craft beer community — she spent years managing Goose Island’s Clybourn Brewpub — and it’s her mission to introduce the city to the magical pairing of Bieres de Garde and Oaxacan tacos.