Dale Levitski Biography

Dale Levitski was born and raised in the suburbs of Chicago into a family who appreciated a home cooked meal and to a Mother who knew the importance of her family sharing time together at the dinner table. Whether it was his Grandmother making Gooseberry Pie Swedish meatballs or oftentimes Skorpa; his Dad busy at work in the kitchen canning the goods from his carefully tended garden; or his Mother making the youngsters favorite - chili & pasta with meatballs; he grew up in a house filled with the aromas and memories of cooking. Without realizing it in the kitchen he had found a passion.
Like many teens Levitski worked in restaurants during high school and college. When his financial aid fell through he left the University of Iowa and began working at a local restaurant full-time.
Levitski fell in love with the culture of the kitchen the energy the physicality the sense of accomplishment with each service and decided to pursue a career as a chef. He returned to Chicago (1998) and began learning as much as he could working first for Carol Wallack at Deleece who taught him basics and then for Koren Grieveson at Blackbird which he often cites as his culinary school. After eight months at Blackbird he accepted a position as Executive Chef to open the breakfast-focused Orange which was an immediate consumer and critical smash.

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