Rob Levitt, now the executive chef at The Publican, reflects on his journey to this role, including his early experiences as a line cook in New York. He admired the Publican's ethos and dedication to high-quality ingredients. Previously at Publican Quality Meats, Levitt revamped the menu and utilized his butchering skills. His promotion to lead the Publican came after impressing Paul Kahan and represents a significant career milestone for Levitt, who seeks to restore the restaurant's original spirit and excellence.
Rob Levitt emphasizes his passion for food and cooking, recalling how his career path led him to become the new executive chef at The Publican, a highly regarded Chicago restaurant.
Levitt describes his earlier experiences in the culinary world, notably staging at renowned restaurants and the pride he feels in transitioning to his current role at The Publican.
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