The Evolution of Chef's Station

Owner Peter Mills

My father, having a great love of food and wine, was a founder of one of Chicago's premier gourmet societies and, together with his best friend, had one of the largest wine collections in the country at one time. It's no surprise that by the age of sixteen I had been introduced to some of the most spectacular wines and food of the day. That exposure started me on many paths, including collecting cookbooks. My collection now numbers more than 1800.

Many acquaintances felt I should be in the restaurant business, but instead I started in real estate, contracting field work for one of the largest builders in the western suburbs of Chicago. In the early seventies, with a group of friends, I started purchasing property. Then, for no good reason, we also purchased a small railroad in North Carolina, which we owned and operated until the eighties. That was when I finally found the perfect way to enter the field I had the most passion for.

In 1985 I developed an environmental theater designed around a dinner, and together with a partner, opened the Set Gourmet Theater. The concept was heralded by the media - on television, on the radio, in newspapers and magazines. We did not have a single bad review. Accolades were centered on the food as well as the play, which was written specifically for production at the Set by Emmy and Peabody award winner Robert Benedetti.

After a successful run, I left the Set in 1992, and after many requests I started catering, which I built in to quite a successful venture - as I loved both drama and food it was a natural fit. Then, in 1997, I found a unique space in downtown Evanston, Illinois, underneath the Union Pacific Railroad station. I could not resist building the restaurant I now own, Chef's Station. After 14 years of operation, we are one of the most popular on the North Shore and a neighborhood mainstay.

Chef José Romero

Native of El Salvador, Chef José Romero came to the United States at the age of seventeen where he first became involved in the food industry. Starting as a dishwasher at Foodstuffs, Romero's drive and ambition enabled him to ascertain the tools to become a successful chef. His progression and experiences within the industry have given him great insight in his career and helped him become a balanced leader in the kitchen.

Romero has been the leading influence at Chef's Station for twelve years, serving as head chef for the past nine years. A unique Salvadorian influence and particular passion for fish sets his menu apart from the others. Romero's multi-dimensional approach to the menu promises an inclusion of all the senses with every dish. His careful precision and contemporary twist give each ingredient an individual place in the palate, achieving a harmonized culinary experience.