Fehribach_paul

Paul Fehribach

Southern Heirloom Cooking, via historic cookbooks, heirloom & heritage crops, and whole hog boucherie

Last updated: Mar 15, 2014

Contact Information
More Details

Last updated: Jan 30 2012

Title(s)
Executive Chef/Owner, Big Jones
Summary

Chef/owner of Big Jones since April 2008. I have adopted the charge of finding and saving historic foods of the American South, and telling their story. From ancient grains to long-forgotten receipts from dusty old cookbooks to the forefront of the whole-animal butchering revival, my goal is to create food that is as true, pure, and delicious as was the best American cooking before the industrialization of food began dismantling our traditions. I am one of the new generation of chefs creating food as it once was, when foodways were local and seasonal, and most food processing was done in small batches, either in each community or in the home. Eating in my restaurant is like eating was in my grandparents' farm home - food straight from the field, stream, and garden, and processed here, at home.

Specialties

Whole animal, Canning/preserving, Housemade sausage, Modernist Techniques, Farm-to-table, Vegetable gardening, Butchery, Sustainable fish, In-house charcuterie, Housemade condiments, Housemade pasta, In-house breads, In-house ice creams, Vegetarian, and Vegan

Cuisine(s)

American (New), American (Regional): Gulf States, American (Regional): South, Asian/Pan-Asian, Cajun/Creole, German, Thai, and Vegan

View Extended Profile (Education, Experience, Awards, etc)

Work Experience: Culinary

  • Big Jones
    Title: Executive Chef/Owner
    Employment: Current
  • Big Jones
    Title: Chef/Owner
    Chef: Myself
    Cuisine: Coastal Southern
    Notes:

    Employment: Apr 2008 - Present
  • Schubas Tavern & Harmony Grill
    Title: GM
    Chef: Self
    Cuisine: American tavern fare, specializing in Southern/Southwestern fusion
    Notes:

    Employment: Jan 2002 - Jan 2007
  • Hi Ricky Asia Noodle Shop
    Title: GM
    Chef: Owner/manager collaboration
    Cuisine: Southeast Asian Noodles and Barbecue - Thai, Vietnamese, Malay, Indonesian, Singaporean, Cantonese
    Notes:

    Employment: Jan 1997 - Jan 2002
Last updated: Apr 19 2014

Awards

  • Best Chef Blog - Chicago Reader (2010)
Last updated: Jan 30 2012

Accolades

  • Best New restaurant - Chicago Magazine April 2009 (Significant local press)

  • Three Stars - Chicago Tribune January 2010 (Significant local press)

  • Best Fried Chicken North of Mason-Dixon: Bon Appetit June 2010 (National press)

  • Best New Midday Meal - TimeOut Chicago December 2011 (Significant local press)

  • Best New Restaurant, Honorable Mention: Chicago Reader December 2008 (Significant local press)

  • 50 Best Brunches in America: OpenTable January 2011 (National press)

  • 20 Best Brunches in Chicago: Timeout Chicago January 2012 (Significant local press)

  • Best French Toast in Chicago: Chicago Magazine October 2009 (Significant local press)

  • Best Fried Chicken in Chicago: Chicago Tribune November 2009 (Significant local press)

Last updated: Jan 30 2012

Other Education

  • Indiana University
    1991
    BS
    School of Music

Last updated: Oct 25 2010