Chef Francis PAscal
Culinary Director and Owner
Formerly of Japonais by Morimoto, Momotaro, and Roister of The Alinea Group, Chef Francis Pascal believes high-level cuisine shouldn’t restrict anyone to the walls of the favorite restaurant.
Life’s most important and intimate celebrations should transpire anywhere for any occasion. And never at the cost of a skillfully plated meal.
By focusing on technique, the vetted Chef Francis showcases locally sourced ingredients with a relentless commitment to hospitality in your home, office or venue of your choosing.
Chef Francis was born and raised in Albania. Before moving to the US, Chef’s experience was one of direct contact with the people who were growing his food. He is inspired by their traditions. His mission is to raise awareness about people’s relationship to the quality of the food they are consuming, with special attention to the ingredients’ journey from farm to table. With tribute to this European heritage, he brings an ever-resilient commitment to hospitality, a genuine desire to give, and a globally-inspired perspective to food innovation that is evident with every bite.
our team
Francis Pascal
Culinary Director and Owner
MichaelAngelo Florez
Chef
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Michaelangelo 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/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, a new plant-based taqueria. Raised on Chicago's South Side, Michaelangelo draws inspiration from his parents' Mexican and Texan culinary heritage. His passion for sustainability and hospitality led him to earn a Hospitality Management and Education degree from Robert Morris University in 2018.
Erinn Fredin
Director of Operations
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Erinn is the Event Manager and headat Vendador, runs operations behind the scenes, and attends events. She previously worked at Chicago’s Boka, The Warbler, and Silverberry Cafe on the top of Hampstead Health while living in London. She grew up in Stockholm, Sweden, and, alongside telling the story of Vendador, is a passionate, professional actress. She can be seen in dozens of commercials and on nationwide network television.
She holds an MFA from The Royal Academy of Dramatic Art in London.
For marketing and social media collaboration inquiries, please email hospitality@vendador.com.
Zaida Buzan
Front of House Manager & Sommelier
Rashad Williams
Server
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With over a decade in fine dining, Rashad brings 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 through industry trends and culinary innovations. Every occasion benefits from their unwavering professionalism and commitment to hospitality excellence.
Jerek FernándeZ
Server
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Originally from San Juan, Puerto Rico, Jerek began his career in hospitality at Seccarelli Ristorante and is now part of the teams at S.K.Y. and Vendador in Chicago. He values creating meaningful connections with guests and providing memorable experiences with passion and authenticity. In addition to his career in hospitality, Jerek is an opera singer, performing on stages across the United States, including the Lyric Opera of Chicago.
Jaxon Klein
Executive Administrator
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Jaxon brings a rich tapestry of experience and creativity to the world of luxury private dining. With a background that spans fashion artistry and a lifelong love of literature, their passion has always found its true expression in hospitality.
Over the past 15 years, Jaxon has cultivated a deep expertise in service excellence, working across every front of house role and mastering the nuances of diverse dining styles. Their journey has taken them from intimate collaborations with a celebrated Oaxacan chef to the refined energy of a contemporary Michelin-starred restaurant where food and art converge. For them, it’s not just about the meal—it’s about creating lasting connections around the table.
Andrew wind
Beverage Curator
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Formerly of Los Angeles’ Duello and Republique, and one of World’s 50 Best Bars Canon in Seattle, Beverage Curator Andrew Wind believes in the power of stories and that cocktails should not only complement the experience, but curate it.
An award-winning bartender, creative, and professional actor, Andrew’s curiosity and passion drives him to seek out interesting ingredients and new techniques that help define and shape the future of cocktails and drinking culture as a whole.
Sergio martel
Commis
Carmen Chick
Server
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Carmen comes from the small town of Salem, Ohio. Her first taste of hospitality was serving at a small, locally owned burger restaurant - it gave her a strong foundation in guest service and ignited her passion for the art of hospitality. She later refined her skills at 91 Wood Fired Oven.
She now views hospitality as the intersection of her many passions. In her role with Vendador, she employs the same creativity, discipline, and dedication she displays with her career as a symphonic clarinet performer, teacher and instrument repair technician.
Our Purveyors
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Long Island City, NY
Regalis Foods is New York City's leading importer of exceptional, elusive food products. Highlights of their portfolio include fresh truffles, uni, caviar, Japanese Wagyu, wild foraged edibles, and live exotic seafoods.
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Sturgis, MI
Butternut Sustainable Farm was started by Jon Templin in 2012 on ground which his ancestors farmed for four generations. Butternut Farm's mantra is - "Growing food the responsible way." Jon is making sure his ground will continue to be healthy for more generations to come.
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For more than 35 years, D’Artagnan has been committed to free-range, natural production and sustainable humane farming practices on products from organic chicken to grassfed beef to lamb, heritage pork and other meats. Together with their collection of mushrooms, foie gras and finishing oils, they offer the most flavorful products available on the market.
D’Artagnan partners with independent family farms and ranches who satisfy our quality standards; to never use added antibiotics or hormones, and sign affidavits to that effect. They support these methods so that we can procure the best-tasting, conscientiously raised meat possible.
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San Diego, CA | Portland, OR
Girl and Dug Farm believes products are only as good as the company behind them, and companies are only as good as the employees that comprise them. With a total of 180 acres and about 100 workers, they provide their unique offerings to chefs nationwide including the top Michelin-starred restaurants in Los Angeles, San Francisco, Chicago, and New York. Their “Lucky Growers” brand serves nearly all Korean retail markets in the US through retail partners and distributors.
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Chicago, IL
Rare Tea Cellars specialize in the finest and rarest teas and ingredients available on planet earth. For over 15 years they have supplied top chefs, hotels, restaurants and mixologists with unique ingredients.