Rising Star Chef Kristine Subido of Wave - Biography
2008 Rising Star Kristine Subido was raised with the piquant flavors of traditional Philippine cuisine; today her background in spices and the sweet-tart-salty balance of flavors is evident, but her food at Wave in the W Lakeshore Hotel is reflective of both her upbringing and the extensive French-Mediterranean experience that followed.
While attending culinary school at Kendall College, Subido completed a nine-month internship with Chef Steve Chiappetti at Costa d’Oro. Post-graduation she worked the line at Spiaggia, and then rejoined Chiappetti at Mango and later at Rhapsody. A position as assistant in Chiappetti’s bid for the Bocuse d’Or brought her to Lyon, France (the team earned seventh place), where she then staged at Le Sud, Paul Bocuse’s North African restaurant. Upon her return to Chicago, Subido took a chef de cuisine position at the North African Grapes, and then at Chiappetti’s Mossant. Subido’s next move was to join with Cornerstone Management, which led her to her current position as the executive chef and mastermind of the food and beverage program at the W Lakeshore, including their restaurant, Wave.
Subido manages banquets; catering; room service; and breakfast, lunch and dinner at Wave, and is directly responsible for making them some of the most innovative in their field. Unlike most hotel dining settings, hers is one that caters to both a hotel and a neighborhood crowd. Her low-fuss international small plates menu encourages sharing among nighttime guests, a special spa menu caters to clients of the Bliss spa upstairs, and cooking classes bring neighbors into the kitchen to learn about a different country each month.