Graham Elliot Bowles
AVENUES | Chicago
Twenty-eight year old Chef Graham Elliot Bowles was born
in Seattle, but lived all over the world with his parents, who were
in the Navy. Taking a busboy position at the age of 17, Bowles was
turned on to cooking as a career. He attended culinary school at
Johnson & Wales and was off and running, finding his way into
inspiring kitchens around the country.
Bowles’ first position after culinary school – coincidentally
found through StarChefs.com – was at the Jackson House
Inn & Restaurant in Woodstock, Vermont, where he became
proficient in New England’s regional ingredients and culinary
history. Next he turned to the South and the acclaimed Mansion
on Turtle Creek. Working under Chef Dean Fearing, Bowles became
acquainted with the rigors of fine dining in a luxury hotel setting.
Inspired by one of Charlie Trotter’s cookbook, Bowles set
his sights on Chicago and the kitchen of the world-renowned chef
Trotter, where he learned what it meant to work at the highest level
of culinary professionalism. He brought that level of excellence
with him to Tru, and now to Avenues at The Peninsula
Chicago. As Chef de Cuisine of Avenues, Bowles is flourishing and
developing his own culinary style, which he describes as a blend
of equal parts creativity, technique and aesthetics.
Bowles’ philosophy that comes through loud and clear in his
dishes at Avenues is this: One must seek out his own voice in the
world of cuisine. Like any great artist, he recognizes that in order
to do something different, he must unlearn all that was taught and
force himself to rethink things and interpret them in his own way.
Humility, courage, vision, respect, passion and focus are the words
that he lives by.
Viewing the kitchen as more of a sanctuary or laboratory rather
than simply a place of work, Bowles seeks out new ingredients and
techniques with zeal. He is constantly looking for a way to surpass
every guest’s expectations, cooking with love and creating
with an open mind. This approach translates into such signature
dishes as Dry Cured Tuna Loin with Saffron Tapioca, Lime and Smoked
Paprika Aoli; Chilled Watercress Soup with Peppercorn Brittle, Caviar
and Yogurt Foam; and Lavender Infused Panna Cotta with Rhubarb Leather,
Poprocks, and Lemon Rind Soup.