Introduction to Steve Chiappetti
Acclaimed Chicago chef Steve Chiappetti approached life like a trip to Disney World, one of his favorite places: Run in. Do as much as you can before it’s time to leave.
Personality and Celebrity
“Everything to him was a celebration. His energy was insane, and it was contagious,” said Mr. Chiappetti’s wife, Leslie Chiappetti.
“He had an extravagant personality,” said his son, Leonardo Chiappetti. “When he got in a crowd he sort of turned into the greatest showman.”
His vibe made for great television, and he was regularly invited on local news broadcasts for cooking demonstrations around the holidays.
Culinary Career
Mango, his first restaurant, opened in 1995 in River North. Two years later he was nominated for the James Beard Foundation’s Rising Star Chef Award and represented the United States in the prestigious Bocuse d’Or, the world’s most famous culinary competition.
Mr. Chiappetti later owned J. Rocco Italian Table in River North, Rhapsody at the Chicago Symphony Center and Viand in Streeterville.
He most recently served as executive chef at The Albert Chicago before transitioning into a leadership role in food and beverage for Dreamweaver Hotels, which operates theWit Chicago and Hotel EMC2.
Legacy and Impact
“He always took the time to support and uplift everyone he worked with, and did everything with love and kindness” said Scott Greenbert, president of Dreamweaver.
Some of the more memorable guests he cooked for were former Mayor Richard M. Daley, boxer Muhammad Ali, comedic actor John Cleese and chef, author and television personality Julia Child.
“He was relentless,” said Leonardo Chiappetti. “You should see all the cookbooks at our house. He was constantly reading, getting ideas, making sure what he was doing was good. And he was relentless with his family. My parents renewed their vows every year. And he was very good at verbalizing the way he felt about us, and telling us he loved us and was proud of us. He didn’t leave things unsaid like that.”
Early Life and Education
Born Nov. 8, 1967, Mr. Chiappetti grew up in the Beverly neighborhood on the South Side, where learned to cook alongside his mother, Annette Chiappetti. His father, Arthur Chappetti, worked at Chiappetti Lamb and Veal, a family business that for decades operated a slaughter and packinghouse in the Union Stockyards.
Mr. Chiappetti was a member of St. Barnabas Parish and graduated from Marist High School before studying culinary arts at Kendall College.
He later worked under chef Fernand Gutierrez at The Dining Room at the Ritz-Carlton Chicago and chef Paul Bartolotta at Spiaggia.
“Back in the ‘80s and ‘90s, the French chef culinary scene was very strong in Chicago and those chefs took Steve under the wing,” Leslie Chiappette said.
Death and Memorial
Mr. Chiappetti died Jan. 2 from a heart attack. He was 58.
In addition to his wife and son, Mr. Chiappetti is survived by his daughter, Grace Chiappetti.
A visitation will take place at 9 a.m. on Friday, Jan. 9, at Old St. Patrick’s Catholic Church, 700 W. Adams St., with a mass to follow at 10 a.m.
Conclusion
Steve Chiappetti’s passing leaves a void in the culinary world, but his legacy and impact on those he worked with and the guests he cooked for will be remembered for years to come. His relentless pursuit of excellence and his love for his family and craft are an inspiration to all.
FAQs
Q: What was Steve Chiappetti’s first restaurant?
A: Mango, which opened in 1995 in River North.
Q: What award was Steve Chiappetti nominated for in 1997?
A: The James Beard Foundation’s Rising Star Chef Award.
Q: Where did Steve Chiappetti work before his death?
A: The Albert Chicago and Dreamweaver Hotels.
Q: What was the cause of Steve Chiappetti’s death?
A: A heart attack.
Q: What is the date of the visitation and mass for Steve Chiappetti?
A: Friday, Jan. 9, at Old St. Patrick’s Catholic Church.
