The University Club of Chicago
A native to the south side of Chicago, Chef Stephanie Espinola began her culinary career at the age of 19. Taking a part time position in a restaurant while studying at The University of Illinois at Chicago she realized that food was her passion. Chef Stephanie set her sights high and enrolled in The Illinois Institute of Art Culinary Program. Shortly after, she began a stage at Charlie Trotters that sparked a new ambition and determination for seeking out the best pastry chefs in Chicago.
In May of 2009 she landed at North Pond for a lesson in seasonal, local, and sustainable cuisine under the guidance of Greg Mosko. Two years later she moved forward, working under Dana Crees at Blackbird, where she was awakened to bold flavor combinations and the world of molecular gastronomy. In November of 2012, Chef Stephanie continued her career and gained an appreciation for simplicity whilst cooking under Amanda Rockman. As of late, she finds herself in Cathedral Hall at The University Club of Chicago practicing updated classics and modern techniques, ever growing under the great leadership of Jimmy Macmillan. Her goal is to one day be the pastry chef of a Michelin starred restaurant.