CHEF HENRY HILL
CULINARY STRATEGIST
We are a boutique Culinary Consultancy,
offering a multidisciplinary approach to food and beverage consulting.
We utilize a unique approach by designing a customized project plan for each client.
We have a limited client base and value long-term relationships.
By utilizing our experience, we take an entrepreneurial approach to each project, ensuring our development meets your business priorities to achieve long term success.
"Our creative process starts with research. When we research, we connect the dots. By connecting the dots we can make educated advancements towards a truly original and spontaneous idea to occur."
-Chef Henry Hill at the international Bridge2Food Summit
Meet The Chef
With more than 10 years of experience, Hill’s interest in restaurants began at the age of 15. Hill earned his first job at the acclaimed Carlo’s Restaurant in Highland Park, IL, where he worked in multiple positions throughout the restaurant, including bus boy, commis, and eventually chef de partie.
Since his humble beginnings Hill has had the opportunity to work in some of the countries most renowned fine dining restaurants including the 1 Michelin star Alizé in the Palms hotel in Las Vegas, the 3 Michelin starred and honorary recipient of the San Pellegrino award for #1 best fine dining restaurant in the world Eleven Madison Park in New York City, as well as it’s sister restaurant the 1 Michelin starred restaurant at The NoMAd Hotel.
Chef Hill later obtained Michelin status of his own as Executive Chef of the 1 Michelin starred Dusek’s & Thalia Hall of Chicago’s Pilsen neighborhood.
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After starting a retail brand of his own, he was introduced to the product development side of the food business. Since then his work has included operations consulting with national chain restaurants, consumer packaged food companies, creative agencies, and food manufacturers. His consulting experience includes leading creative sessions, food styling, recipe development, commercial kitchen design, restaurant consulting, packaged food product development from ideation to industrialization.
Chef Hill is currently the owner of a boutique laboratory and f&b consultancy.
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