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About Rack House Kitchen and Tavern
The rackhouse (or rickhouse) is a time-honored tradition where bourbon barrels are stored and aged. At Rack House Kitchen & Tavern, we feature BBQ and smokehouse items on our extensive menu, along with local craft beers and regionally distilled whiskeys and bourbons in our lodge-style, comfortable bar and dining rooms. Whether your visit to Rack House is for an after-work drink with friends, a family lunch or dinner, or a birthday, anniversary, private event or celebration, let our friendly team welcome and serve you!
Provide a great experience with consistency and quality so our guests will return again and again.
Our Chef: Bryant Anderson
Chef Bryant Anderson joined Rack House Kitchen & Tavern, the first restaurant concept from Chicago-based restaurant group, Wine Not Hospitality, in November 2015, bringing more than 10 years of industry experience to the table. Known for his highly lauded meat-smoking techniques and adoration of BBQ flavors, Anderson kicked off his career at the Chicago Marriot O’Hare, where he led dinner service at the hotel’s Harvest Grill Restaurant. From there, he went on to serve as executive chef at Mount Prospect’s Blues Bar BBQ, developing his signature smoking style, which the restaurant still uses today, and honing his skills and appreciation for comfort favorites.
After nearly four years at the helm of Blues Bar BBQ, Anderson transitioned to the venue’s sister restaurant, Total Sports Bar & Grill, a live music venue and restaurant located in Naperville, Ill. While serving as executive chef, Anderson introduced his famous smokehouse style to the masses, while also taking on the role as general manager near the end of his tenure. Most recently, Anderson served as executive chef at Chicago’s Café Selmarie, where his comfort food-inspired menu items were a hit amongst guests.
As the executive chef at Rack House, Anderson plays a key role in enhancing and developing the suburban BBQ restaurant’s extensive menu and creating signature dishes that emulate its rustic, lodge-house vibe. A fun-loving chef, Anderson’s over-the-top personality is oftentimes reflected in his cooking and management style, with an emphasis on bold and unique flavor combinations to create stand out dishes.
Born and raised in Chicago, Anderson was constantly in his family’s kitchen while growing up, thumbing through cookbooks and emulating his mother’s distinct cooking style. After taking his first position as a baker’s assistant at Sweet Mysteries Bakery on the north side of Chicago, Anderson soon discovered his love for the culinary industry and made the decision to drop out of college and enroll at the Cooking and Hospitality Institute of Chicago. As a chef, Anderson loves the freedom he’s provided to conceptualize and execute new dishes on a daily basis, while interacting with diners and witnessing their reactions to his food.