By his own admission, Nicolas Haelewyn fell into the caramel pot when he was small.
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All Chicago was a buzz last June when BLVD opened its doors in the West Loop, an area which had previously a rough reputation, but where today is known as the breeding ground of up and coming chefs.
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Pierre Zimmermann's soul is Alsatian, and his heart Chicagoan.
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Moving to upstate New York at the age of 19 to attend The Culinary Institute of America after spending her childhood in the Philippines, chef Sherrie Tan has never been shy about pursuing her passion in pastry.
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