About Us
A South-side native, Chef Chiappetti success can be traced back to his family's business of Chiappetti Lamb and Veal, Chicago's last slaughter and packing house of its kind. "They started out in a garage on Taylor Street 51 years ago and today stand as the last remaining slaughterhouse in the Chicago stockyards." Chiappetti's formal education was at The Culinary School at Kendall College, but his real learning came from helping his mom in the kitchen at home. Being of German, Italian, and French descendants, Chiappetti discovered the greatness of simple food that satisfied the soul. Chiappetti represented the United States in the Bocuse d'Or, one of Europe's most prestigious competitions and was nominated for the James Beard's Foundation Rising Star Chef Award in 1997. Having worked with some impressive culinary talents such as Fernand Gutierrez at the Ritz Carlton Dining Room and Chef Paul Bartolotta at Spiaggia, Chiappetti has experience in managing multiple units, volume, and diversity. Mango, voted 3 stars by Chicago Tribune, Chicago Magazine, and Sun Times, was Chiappetti's rocket to the center of Chicago's culinary scene. Mango was an American Bistro characterized by a warm, hip dining room with an eclectic menu. Grapes, a 3 star Mediterranean café, was a funky, neighborhood place with a colorful dining room. Chiappetti joined forces with the Chicago Symphony when he opened Rhapsody; a 3 star Contemporary American, upscale place for symphony goers and Loop diners. Keeping within the musical society, Chiappetti consulted on The Freehling Room, the private donors club at Ravinia Festival in Highland Park. Steve is an avid food photographer and has been featured at galleries in Chicago and Oak Park for his Edible Art series. He was involved with a nutrition book due out this Spring.

Leslie Chiappetti has been dedicated to the love of food and chocolate since her first job at 14 years old making chocolate suckers for a neighbor after school. Leslie was a student at The Culinary School at Kendall College and went on to specialize in baking and pastry. Leslie cooked at The Alpenglow Stube in Keystone, Colorado as well as Botoloph's on Tremont and Rebecca's Cafes in Boston. She decided that Chicago was the best place to be involved in restaurants because of its exciting up and coming Chefs and innovative ideas. She starting managing and worked at many of Chicago's Corner Bakerys as well as 312 Chicago and 160 Blue. Leslie met Steve when she was a manager at Rhapsody and she went on to assist in the management of Mango, Grapes and Ravinia Festival.

After 2 kids, 2 dogs 1 cat, a fish and 5 years of marriage, Leslie still manages and Steve still cooks!