Native Chicagoan Duncan Biddulph returns to his home state after spending a year off in Nashville to now become the new executive chef of The Winchester.
Biddulph’s career began after several years spent gathering on-the-job experience in kitchens throughout the country. Biddulph then attended culinary school at the Illinois Institute of Art. While his formal education was conducted at ILIA, Biddulph’s formative training was earned through hours of hard work in the kitchens of industry favorites like Lula Café in Logan Square—one of the original Chicago restaurants grounded in the local/sustainable ethos. Working his way up from brunch cook, Biddulph also honed his instincts and sharpened his cooking sensibilities under the guidance and mentorship of Lula Café owners Jason Hammel and Amalea Tshilds. At Hammel’s urging, Biddulph then took time to travel throughout Europe, soaking in new techniques, ideologies, and cultures while working in authentic Italian and English restaurants.
Following his travels, Biddulph was quickly tapped to take over at acclaimed West Town eatery Rootstock, stepping into his first executive chef position. After three years at Rootstock, Biddulph stepped into his next role as Executive Chef of Kinmont, where he focused on sustainably sourced seafood before taking a year long break from the industry in 2015 to spend time with his brand new wife, his dog, and to just sit back and enjoy married life.
Now, in 2016 Biddulph returns to his hometown and to the restaurant world with much excitement to take the reigns in the kitchen alongside The Winchester’s owner, Chris Pappas at the all-day West Town café.
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