Mike and Pat Sheerin, Trenchermen RestaurantMarch 18th, 2013
Executive Chef, Partner
A chef and restaurateur, Michael Sheerin, with his brother Patrick Sheerin, is the executive chef/owner of Trenchermen restaurant in Chicago’s Wicker Park neighborhood.
With a resume that lists the iconic classical French kitchen of Chicago’s Everest alongside the molecular gastronomy pioneer wd~50, chef Michael Sheerin has crafted a style born from an incredibly wide range of experience.
After getting his degree in Culinary Arts from Grand Rapids Community College and working under famed Chicago chef Jean Joho at Everest, the Chicago native hit New York City to work his way through some of the city’s best restaurants: At Jean Georges, he applied the French techniques he picked up at Everest to namesake chef-owner Vongerichten’s love of Asian flavors. At Atlas, he developed the ability to evoke diner reaction through unique flavor combinations and contemporary creativity. At the legendary Lutèce, Sheerin honed the seemingly simple art of roasting. And at Wylie Dufresne’s groundbreaking wd~50, he was part of a movement that embraced chemistry know-how to twist the public perception of food flavors, textures and temperatures.
In 2006, Sheerin returned to Chicago to become the first chef de cuisine of Paul Kahan’s award-winning Blackbird, merging his progressive style with the farm-to-table principles that the Midwest restaurant has helped move into the mainstream. It was there that Sheerin was recognized by Food & Wine magazine as one of the country’s Best New Chefs in 2010, an honor handed out to only ten chefs annually. Michael Sheerin has stepped into the role of consulting chef for Three Floyds Brewpub, aiming to deliver a menu of rustic yet refined food that’s an equal partner to the craft beers that have made the Indiana brewery a cult favorite.
In his newest venture, Michael, and brother Patrick Sheerin have partnered with renowned designer Kevin Heisner and local restaurateur and nightlife aficionado Matt Eisler; the group of four will open Trenchermen Restaurant in summer 2012.
Executive Chef, Partner
A chef and restaurateur, Patrick Sheerin, with his brother Michael Sheerin, is the executive chef/owner of Trenchermen restaurant in Chicago’s Wicker Park neighborhood.
Patrick served as the Executive Chef at The Signature Room at the 95th. During his 8-year run he was credited for elevating the reputation of the Chicago institution from tourist trap to respected culinary outpost through his commitment to farm-to-table cuisine. Utilizing modern techniques in crafting approachable seasonal menus was what kept him on the minds of local foodies and the press alike.
Patrick began the management portion of his career with The Signature Room revamping their private dining program. Prior to 95th, Patrick Sheerin worked at Four Seasons Hotel, NAHA and Everest in both savory and pastry positions.
Patrick Sheerin holds degrees from French Culinary Institute and Bachelor of Arts from Michigan State University, The School of Hospitality Business.
The Sheerin brothers’ paths have touched a number of times including working together at both Toque and Everest. Mike was Pat’s liaison to Chef Dufresne, who opened his kitchen to Pat for the Bertolli sous chef awards. Collaborations on a number of menus for private events including: James Beard, Taste of the Nation and Slow Food. A truly humbling experience for both brothers was cooking together at the Beard House in August of 2008.
In his newest venture, Patrick and his brother are once again working together. Partnering with renowned designer Kevin Heisner and local restaurateur and nightlife aficionado Matt Eisler, the group of four will open Trenchermen Restaurant in summer 2012.
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