“I’m a man of extremes. I can’t stand things that are diluted, onlydrinks benefit from that. I want 100 percent of everything, of everybody, or nothing at all.” ~ Marco Pierre White
My Life, thus far… “There are a lot of jobs in life, but I wonder how many give you the chance to express yourself like I can here? I serve what I like, accept the bookings I like, hire and fire the staff I like. My kitchen is my freedom” Marco Pierre White
Claudia Springs Winery was founded in 1989 by Bob and Claudia Klindt in the picturesque Anderson Valley of Mendocino County, California. The Anderson Valley, located 125 miles north of San Francisco, is one of the very best locations forproducing fine, cool climate varietals such as Pinot Noir and the white Alsace varietals. The unique combination of warm sunny days and cool foggy nights allows the grapes to mature slowly, developing to their full potential.
Sales, Marketing, Winery Chef We produce incredible estate Pinot Noir and PinotGris from vines planted by Bob and Claudia. We also create award winning single vineyard designated and proprietary blended Zinfandels and a limitedproduction Viognier from premium vineyards in the Redwood Valley and Mendocino Ridge
Chef Francois & Chef Beau Mac Millian, of the famed Sanctuary Resort in Arizona
“Executive Chef François de Mélogue cooks each dish to its full potential and presents it with great allure.” ~ UR Magazine May 8th, 2003 19.5/ 20 ~ WBBM Radio Three Stars ~ Tribune Top Ten in the World ~ Food & Wine Magazine Top Twenty in the US ~ Gourmet Magazine Best New Restaurant 2003 ~ Chicago Tribune 3.5 Stars ~ Gay Chicago Magazine
World’s Top 10 New Restaurants~ Food & Wine September 2003
Bon Appétit Magazine August 2003 Top Tables… Where to go now!
Chicago Tribune July 11th, 2003 Three Stars“A Culinary tour of Provence, with side trips to Morocco,Spain and Italy, await diners at this charming spot…”
Chef François de Mélogue,39, is “well traveled, well read with an artistic mentality… The culinar y vision is largely his…” ~ William Rice Food Editor, Chicago Tribune
“All in all, Pili Pili was a greatsuccess. We obviously loved the food, but also appreciated the chic but warm décor and the flawless service…” ~ Rob Frisch, Gay Chicago Magazine July 3rd, 2003
“De Mélogue’s fish are unfailingly impressive, whether presentedindividually, as with the flawless Loup de Mer with Roasted Garlic and Tomato Confite, or grouped together as Fideuà, a Catalan dish… If anything, the meat dishes are better. Mechoui consists of fire-roasted lamb shoulder with cumin, paprika and harissa and scatteredover a timbale of Israeli couscous studded with apricots and raisins…” ~ Phil Vettel, Metromix, July 1st, 2003
“Until very recently, Pili Pili was only a hot North African pepper used to season cooking oils inProvence, but on April 1st 2003 Pili Pili became thehottest new dining spot in Chicago’s River North… The food is vibrant, accessible and casual, yetsophisticated thanks to the creative genius of Chef François de Mélogue…” ~ Don Newcomb, ITLC
Phil Vittel, Chicago Tribune Restaurant Critic“But if I had to pick a best new restaurant for 2003 it would be Pili Pili, a terrific Provençal – Mediterranean restaurant with excellent food and outstanding service.”
19.5/20“Although these artists painted on canvasit is only fair to suggest that in restaurantsChefs also paint, but on dinner plates. The metaphor certainly holds true for Chef François de Mélogue as he creates the various presentations that make up the Pili Pili menu.” Sherman Kaplan, Restaurant Critic WBBM
Pat Bruno, Chicago Sun Times July 11th, 2003“This place is Mediterranean to the core. Carving a swath through France, Italy, Portugal and Morocco, it has a lot going on. The range of dishes is creative, interesting and exciting”
Joel Robuchon GastronomieStage d’Observation The highlight of my time at Old Drovers Inn had to be getting a chance to do a stage for Joel Robuchon at his three star Michelin restaurant in Paris, France. It was an eye opening experience beyond words...
Joel Robuchon “Today’s cuisine might be called a cuisine actuelle, a cooking in which we rediscover the savors, flavors, tastes, of an ingredient… As cooks, we have the right to enhance or heighten flavors, but we do not have the right to destroy them.”
“At the end of the day, it’s just food, isn’t it? Just food.” ~ Marco Pierre White