Perry Hendrix
Simple, Seasonal & Satisfying FoodLast updated: May 03, 2013
Contact Information
- perry@customhouse.cc
- Amelia Sweet
More Details
- Job Start
- August 01, 2010
- Age
- 36
- Hometown
- Cambridge, OH
- Current City
- Chicago, IL
Summary
After a first brunch shift as dishwasher on Mother's Day, Perry Hendrix was hooked for life. A degree in botany, work in North Carolina & Utah, and lots of eating has landed Perry in Chicago as the chef of Custom House Tavern. Here, Perry crafts a modern menu that offers a take on the American tavern with an eye towards seasonality & tradition.
Specialties
Whole animal, Canning/preserving, Farm-to-table, Vegetable gardening, Butchery, Sustainable fish, and Housemade condiments
Cuisine(s)
American (New), American (Regional): South, and French (Brasserie)
Work Experience: Culinary
-
Brasserie by Niche
Title: Chef
Chef: Myself
Cuisine: Traditional French Brasserie Food
Notes:
Was on opening staff
Employment: Aug 2009 - Aug 2010
Other Education
-
Miami University
1999
Bachelor of Arts
Botany
Graduated with Honors
Behind the Line: Perry Hendrix
-
Background (22% complete)
From childhood influences through career development to that “aha” moment -
Your Career (1% complete)
Education, experience and the future -
Inspirations (6% complete)
The people, food and beverage, culture and experiences that drive all that passion -
Favorites (1% complete)
Personal preferences — the order of the day -
Off the Clock (2% complete)
Dining and drinking, home and hobbies, vacations and volunteering… the pros take time off -
Help for Home Cooks/Bartenders (1% complete)
Industry pros help home cooks and bartenders get it right and expand their repertoires
Responses on Front Burner
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