The symbol we cherish at Vendador is the poppy, or lulëkuqe, the national flower of Albania. It stands for the hospitality of the mountains, where going above and beyond for the people at your table is simply what you do.
Chicago’s Michelin-Trained Special Events Catering and Private Dining Company
Vendador was born out of a simple but stubborn conviction in 2020:
That important meals in your life should not be confined to a restaurant, and that leaving those walls behind should never mean leaving the standard behind.
Chef Francis Pascal spent years in some of the city’s most demanding kitchens: Japonais by Morimoto, Momotaro, Roister of The Alinea Group, and Spiaggia. From there, his technique carried him into elite private residences around Chicago at a time in which public dining was forbidden.
At a time when everyone was reinventing how to entertain, Vendador creatively designed gatherings that gave people back the quality of time they needed with the ones they love.
What began as a handful of private dinners for families craving something extraordinary in their own homes became something larger than he anticipated. Four hundred clients and over three hundred five-star reviews later, Vendador is now Chicago’s highest rated catering company and has a team of Michelin-trained chefs, sommeliers, bartenders, and servers who share the same belief: that your home is the finest dining room you could reserve.
We exist so you can be fully present for the moments that matter most, and that conviction has never wavered.
Scroll or tap through the faces to meet the whole team.
Formerly of Japonais by Morimoto, Momotaro, and Roister of The Alinea Group, Chef Francis believes high-level cuisine should not restrict anyone to the walls of the favorite restaurant. Born and raised in Albania, his experience was one of direct contact with the people growing his food, and his mission is to raise awareness about our relationship to the quality of what we consume, from farm to table.
Erinn is Director of Operations at Vendador and the voice behind all systems, branding, marketing, and social media. She previously worked at Chicago's Boka and London's Silverberry Cafe on top of Hampstead Heath. Erinn grew up in Stockholm, Sweden, and, alongside telling the story of Vendador, is a professional actress. She holds an MFA from The Royal Academy of Dramatic Art in London. She's likely the one handwriting and stamping your menus, or sending you perfectly wrapped boxes of specialty biscuits around the holidays.
Michaelangel has been a key figure in Chicago's elite kitchens for nearly a decade, working under renowned chefs at Next (Alinea Group), Boka & Somerset, and S.K.Y., Apolonia, and Valhalla. After meeting Chef Francis at Alinea Group, he now divides his time between Stephen Gillanders' kitchens and Vendador, while serving as Culinary Director of El Hongo Magico. Raised on Chicago's South Side, he draws inspiration from his parents' Mexican and Texan culinary heritage.
Izabela brings intuitive hospitality and a relationship-first approach to her role as Director of Sales, having worked across service, operations and sales. Her journey has taken her across NYC, Colorado, and Chicago, working alongside some of the most talented catering groups and luxury hotels. Off the clock, you can find her enjoying a good meal, seeing live music, or spending quality time with her dog, Nora.
Email Izabela about your event · Connect with Izabela on LinkedIn
Carmen comes from the small town of Salem, Ohio. Her first taste of hospitality was serving at a small, locally owned burger restaurant, and she later refined her skills at 91 Wood Fired Oven. She views hospitality as the intersection of her many passions, bringing the same creativity, discipline, and dedication she displays in her career as a symphonic clarinet performer, teacher, and instrument repair technician.
Stella is a hospitality professional with a concentration in spirits and cocktails. She has worked at some of the best restaurants in the country including Alinea and Boka, holds a Level 1 certificate from the Court of Master Sommeliers and an American Single Malt Whiskey Certification from the Edinburgh Whisky Academy, is an alumna of Camp Runamok, and competed in Speed-Rack Midwest season 14.
Juggy grew up in a Chicago household of service industry professionals and has worked in restaurants and hospitality his whole life, earning his Level 2 Certified Cicerone and Level 2 Certified Sommelier accreditations along the way. He brings over a decade of restaurant management experience, including award-winning establishments such as Joe's Imports and The Duck Inn.
Rashad brings over a decade in fine dining and exceptional expertise in upscale service and team leadership. Their comprehensive knowledge of wine pairings, menu presentation, and dining etiquette enables them to anticipate needs and deliver personalized experiences. Known for warmth and meticulous attention to detail, Rashad builds lasting relationships while continuously refining their craft.
Andrew believes in the power of stories and that cocktails should not only complement the experience, but curate it. Formerly of Los Angeles' Duello and Republique, and one of World's 50 Best Bars, Canon in Seattle, he is an award-winning bartender, creative, and professional actor whose curiosity drives him to seek out interesting ingredients and new techniques. Find him behind the bar at Esmé, Chicago’s two Michelin star restaurant, and order whatever he is pouring that night.
Alana began her career at the French Pastry School and honed her craft between Seattle and Chicago at Canlis, Sepia, and Jeong, most recently as Executive Pastry Chef at Oriole and Vendador. Now Pastry Chef for H I S Hospitality (Omakase Yume, Bonyeon, Tengoku Aburiya), she approaches pastry as an artist, drawing on her Taiwanese-American heritage to weave Eastern textures and the savory flavors of Taiwan, Korea, and Japan into traditional French technique, without the sugar hangover.
Explore NĀRIAE, Alana’s chocolate atelier · Connect with Alana on Instagram
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