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George Pesek grew up in Czechoslovakia in a kitchen filled with chefs.
He defected in 1989 after attending the Black Forest Culinary Arts
in Germany. Spending the first year in America as a Sous Chef in a
French restaurant in St. Louis, he quickly became the Executive Chef
at Ditka’s in
Chicago. He later worked in Italy for a year to learn true Italian
cuisine, and in Napa to learn some Californian Wine Country twists.
Phil Stefani brought George to be the Executive Chef at Tuscany
Restaurant on Taylor Street. At Navy Pier, George became one
of Chicago’s top 10 chefs. After appearing on numerous magazine
covers, catering Hillary Clinton’s 50th birthday party, and
serving the President numerous times, as well as other high officials
and movie stars, George decided to open his own restaurant, Corndance
Café, away from the bustle of the city, for people to sit
back, relax, have fun, and EAT!
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