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Rodolfo Cuadros

Growing up in Colombia, Chef Rodolfo Cuadros learned how to bring people together — the secret is good food. Bringing people together one dish at a time remains his goal as the executive chef and owner of critically acclaimed restaurants Amaru and Bloom Plant Based Kitchen in Chicago’s Wicker Park neighborhood, and Don Bucio’s Taqueria in Logan Square. 

The Experience

Ditch the traditional dining experience for an interactive culinary showcase. This 3-hour interactive dining affair is unlike any corporate dinner your clients have experienced before...

Wine Bottles

'Happy Hour'
Wine Reception

Hosted in a spacious loft, the evening will kickoff with a wine reception. Mingle, sip, and watch with clients as Chef Cuadros preps for the multi-course meal

Food Styling on Plate

Interactive Culinary

Guests are encouraged to directly engage with Chef throughout the evening by asking questions, seeking culinary insights, or simply watching the magic unfold up close and personal

Red Light Art

Client Facing

Either before or after dinner is served, hosts will have the opportunity to give a presentation, engaging directly with clients

The Venue

kitchen chi.PNG

Interested in Booking?

Contact us for availability and pricing information.

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