Why Sustainable Sourcing Matters in Private Dining (Especially in Chicago)

When people ask me what sets private dining apart from a typical restaurant experience, I usually say this: It’s intentional. Every detail, from the way a table is set to how a fish is filleted, is personal. But for me, the most important intention behind my work is sustainable sourcing, and it’s especially critical in a place like Chicago.

I want to share my philosophy on sustainable sourcing in private dining, why I choose to work with local purveyors, and how I communicate that effort to my guests. This isn’t just about cooking, it’s about stewardship, storytelling, and the future of food.

What Sustainable Sourcing Means to Me

I didn’t grow up in a world of frozen foods and overnight shipping. I grew up in Albania, where our milk came from a neighbor, our eggs from our own chickens, and our seafood from fishers who showed up with whatever they caught that day. You ate what was in season, not because it was trendy, but because that’s just how it worked.

That mentality still shapes everything I do.

Sustainable sourcing in private dining means choosing quality over convenience. It means knowing the name of the boat your fish came from, or the field your lamb grazed on. It means building relationships—not just with clients, but with the land, the water, and the people who nourish both.

Why Local Sourcing Matters

When you book private dining with local sourcing, you’re not just investing in a chef—you’re investing in a network of small farms, independent fishers, and regenerative producers. In Chicago, where I’m based, this can be a challenge. We're not exactly surrounded by coastlines. But that just makes local relationships even more important.

I try to source as much as possible from the Midwest:

• Lake Michigan fish when available

• Seasonal produce from Illinois and Wisconsin

• Lamb and game from responsibly managed farms like @purebredlamb

Why? Because flying in seafood from halfway around the world not only costs more, it adds to the carbon footprint. It also removes us from the cycle of nature and the regional identity of the food we eat.

If I can’t get something fresh and local, I don’t serve it. Period.

Using the Whole Ingredient

One way I stay true to sustainable dining in Chicago is by practicing whole-animal (or whole-fish) cooking. This isn’t just about reducing waste, it’s about honoring the life that was taken to feed us.

• Fish bones become broth

• Heads are used for mousse or stuffing

• Scales and skins are turned into crispy garnishes

This approach has deep roots in many cultures, especially Asian and Mediterranean, and it connects us to a time when preservation, not waste, was the default.

In today’s world, we’ve lost that. Luxury has become synonymous with excess. But in my kitchen, luxury means care. Creativity. Consciousness.

A whole lobster dish with a Sauce Americaine made with lobster stock. Watch full tutorial of how we break down a lobster and use all of its parts in our dish here.

Challenges of Staying Sustainable

Sourcing sustainably isn’t always easy. Sometimes my purveyor calls and says, “Sorry, we didn’t catch anything today.” That’s the reality of working with small boats and independent fishers.

But that’s the commitment I make to my clients: what’s on the menu is what’s in season, what’s available, and what’s ethical. And honestly, most of my clients love that. It becomes part of the experience—like a surprise gift from nature.

That said, I always explain that menus are flexible. If a particular fish didn’t come in, I’ll swap it for something equally fresh and thoughtfully prepared.

Do Guests Care About Sustainable Food?

Some do. Some don’t. And that’s okay.

In America, many people are disconnected from where their food comes from. They expect shrimp year-round, not realizing that most of what they’re buying is pumped with saline and frozen who-knows-where.

But when I serve a guest fresh line-caught prawns, and they taste the difference in texture, flavor, and richness. They notice. That’s when I get to talk about the fisherman. The boat. The technique. And suddenly, it’s not just a meal. It’s a memory.

Final Thoughts: Private Dining as a Platform for Change

Sustainable sourcing in private dining is about more than food. It’s about education, values, and a return to what really matters: quality, seasonality, and connection. Every dish tells a story, and I believe that story should honor the earth, the hands that harvested it, and the guest enjoying it.

If you're looking for private dining with local sourcing, especially here in Chicago, know that you're not just hiring a chef. You're choosing a dining experience rooted in respect, for ingredients, for people, and for the planet.

Let’s eat with intention. Let’s celebrate sustainability not as a limitation, but as the ultimate expression of luxury.