(312) 523.0200
500 South Dearborn Street
Chicago IL 60605-1532
Make a reservation
500 South Dearborn Street
Chicago IL 60605-1532
Make a reservation
A graduate of Miami University in Ohio, with a degree in Botany, Perry Hendrix came to cooking by way of wine. “For me the two are inseparable, the progression from wine to food was natural,” says Hendrix. After studying at the University, and focusing on wine production the last years of his education, Chef Hendrix ultimately chose the culinary path.
Chef Hendrix Began his professional cooking career in Asheville, NC where worked at Market Place under Chef Mark Rosenstien and honed his appreciation for working with fresh, local ingredients. From there he went to work at Richmond Hill under Chef Brian Ross. There he remained for two years. During that time, Hendrix developed close relationships with some of the area’s farmers. “I have a commitment to the small farmer who is passionate about quality, and organically raised products,” says Hendrix. Next, Hendrix was lured West to Utah where he worked at The Metropolitan, highly acclaimed for its ingenuity and fresh ingredients. At Promontory – The Ranch Club, Chef Hendrix was asked to open a high – end steak house for the members of the community. Utah kept Perry away from Asheville for only four years, and he returned to The Market Place to take over as executive chef His next challenge was to help open Brasserie by Niche in St Louis as well as conceptualizing sister restaurant, Taste by Niche.
He moved to Chicago to take the helm at Custom House Tavern in September of 2010. In his short time in Chicago he has become an integral part of the culinary scene here, garnering a 3 star review from Chicago Magazine with his menu which celebrates the bounty of the Midwest married with his own appreciation for classical technique and modern interpretation. He resides in Chicago with his wife and young son.
A graduate of the Culinary Institute of America, Zach Millican’s interest in food began at an early
age. His parents shared a passion for cooking, and always emphasized the respect with which it
must be treated. Zach carries that philosophy with him today, and brings extensive experience in
contemporary American, regional Italian and fine dining cuisine to his position at Custom House
Tavern.
Zach began his culinary career in Las Vegas, where for three years, he played an integral role as sous chef at the James Beard Foundation’s award-winning Bradley Ogden in Caesar’s Palace. In 2007, he returned to his hometown of Seattle to fine-tune the sustainable menu programming for several acclaimed establishments, namely Cascadia Restaurant, Artemis Café, and La Medusa.
With tireless drive and a lifelong passion for his craft, Millican is a proven leader in the kitchen and prides himself on providing guests with an outstanding experience on every occasion. He says he loves cooking because of the opportunity to feed others, and believes that it is both a great gift and responsibility on many levels.
With more than 10 years experience working at some of the most celebrated restaurants across the United States, Erin Mooney joined the Custom House Hospitality Group as executive pastry chef
in September 2011 and will oversee the pastry programs for Custom House Tavern, as well as the
group’s forthcoming projects, Eggy’s and Maison.
Erin began her culinary career at Trio restaurant, where she worked under the direction of acclaimed Chef Shawn McClain. From there, she was named opening pastry chef of Spring, where she stayed for nearly four years and received the Jean Banchet “Rising Star Pastry Chef” award in 2003, and then led the pastry program during the opening of Green Zebra in 2004. In 2005, she headed the savory line for Mindy Segal’s Hot Chocolate.
Following her time at Hot Chocolate, Erin helmed the pastry team in Atlanta at The Dining Room at The Ritz-Carlton, Buckhead — one of only 15 five-star Mobil restaurants in the country at the time — from 2005 through 2009. She then served as executive pastry chef of BLT Steak Atlanta/W Hotel, where she oversaw the hotel’s fine-dining restaurant, banquets and private events for more than 18 months. After leaving BLT Steak Atlanta/W Hotel for a brief stint in Nashville in 2010, Erin returned to Chicago.
Dedicated and focused, Erin’s approach to her craft marries innovative techniques and classical influences. She was named a “Chef to Watch” by Time Out Chicago magazine in September 2011.
Sue and Peter met in the restaurant business, which has been a passion for both of them for the past two decades. With backgrounds that span from Trio to Starfish to Shaw’s the couple brought these experiences to a string of successful restaurants that began with Spring, then Green Zebra and finally Custom House.
In 2010 after a split with their Partner Shawn McClain, they retained and updated the Custom House concept, bringing aboard Chef Perry Hendrix and refreshing the interior, menu and name to Custom House Tavern. The restaurant has enjoyed an even larger appeal under this new moniker and direction.
The Drohomyrecky’s also pursue their other industry passions including consulting and ZiNG! a unique wine training program created by Sue and her partner in the venture, Patricia Rogers Ridgeway. The Drohomerecky’s reside in Chicago with their two sons Michael & Charlie.