Jim Loellbach is a professional chef in Chicago. As a child, Jim spent summers at his grandparent’s small farm in Wisconsin where growing and preserving food was a necessity. At age 39, after a career as an aeronautical engineer working for NASA in Cleveland, Jim attended Le Cordon Bleu and made food and cooking his life. Hard work (and a bit of luck) landed him at the Four Seasons Hotel in Chicago where he got his true culinary education, learning everything from butchery to the intricacies of pastry under some of the best chefs in the industry. Since then he has worked in restaurants such as the Pump Room (as Banquet Sous Chef) and C Chicago (as Pastry Chef), before starting his own personal chef business. His experience with farm life, exceptional chefs, and worldwide cuisines has taught him to start with the highest quality ingredients, season, and cook them with care, and let them speak for themselves.