Under the helm of Chef Burke, Executive Chef Dino Tsaknis brings over eighteen years of culinary experience to David Burke’s Primehouse at The James Chicago. Chef Tsaknis draws his creative influence from American and European cuisine using the skills and techniques he has learned throughout his career. Most recently, he served as Executive Sous Chef of David Burke’s Primehouse beginning in September of 2013. He began in the Primehouse kitchen as Sous Chef in February 2008. Previously he was Chef de Cuisine at Caliterra in the Wyndham Chicago Hotel in Chicago. He also opened Michelangelo’s Pizzeria in Wheaton, IL. He began his career as Sous Chef of the Green Dolphin where he was part of the team that increased the rating of the notable eatery from a 1 star to a 3 1/2 star restaurant.

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