Making common food uncommon.
Since founding OrangeZest in 2005, Sally Kenyon has been fullfilling her dream of creating fresh, inventive contemporary fare for discerning Chicagoans.
Sally will be the first to tell you that her contemporary kitchen owes a lot to Old World traditions:
"The art and science of cooking has always best been learned by training as an apprentice - as I did - alongside of master chefs. It's a time-honored tradition that allows me to draw upon centuries-old wisdom while simultaneously freeing me up to invent and innovate."
Sally has worked with master chefs all over the country, and brings over fifteen years of professional culinary experience in fine and casual dining and catering to your table.
She also brings a joyfully articulated artistic vision for how her food can contribute to your table, your event and your guests' experience.
"The zest in OrangeZest comes quite simply from the fact that I love what I do - everyday."
Sally will be the first to tell you that her contemporary kitchen owes a lot to Old World traditions:
"The art and science of cooking has always best been learned by training as an apprentice - as I did - alongside of master chefs. It's a time-honored tradition that allows me to draw upon centuries-old wisdom while simultaneously freeing me up to invent and innovate."
Sally has worked with master chefs all over the country, and brings over fifteen years of professional culinary experience in fine and casual dining and catering to your table.
She also brings a joyfully articulated artistic vision for how her food can contribute to your table, your event and your guests' experience.
"The zest in OrangeZest comes quite simply from the fact that I love what I do - everyday."
