Dean Zanella, Executive Chef Executive Chef Dean Zanella took the helm of the Rhapsody kitchen in September 2010. Under his culinary direction, Rhapsody offers a menu inspired by the fresh Italian flavors of his childhood and the local, seasonal ingredients of Chicago farmers.
Growing up in an Italian family, Zanella was immersed in the Italian culture from birth. Whether through his father and grandfather fighting over who grew the better tomato, his uncle blessing rabbits they raised before serving them for supper, or the never-ending search for the perfect bakery, Italian cuisine was always at the heart of the Zanella family cuisine.
After graduating from the University of Massachusetts at Amherst, Zanella began working with Peter Merriman at Merriman’s in Hawaii. Merriman's influence and commitment to natural flavors and local produce inspired Zanella’s later work, including tenures at top Chicago restaurants Grappa, Charlie Trotters and 312 Chicago. Motivated by his leadership, Grappa was included on Chicago Magazine’s coveted “Best New Restaurant” list. Zanella continued to impress at 312 Chicago, which was named one of the “Top 50 Hotel Restaurants in America” by Food & Wine magazine under his direction.
An influential supporter of local farmers, Zanella was one of the first chefs in Chicago to truly embrace the Green City Market and its mission to bring fresh, local produce and ingredients to both chefs and supporters of local, sustainable food. Zanella also supports local charities including the Greater Chicago Food Depository.
Watch Chef Dean prepare one of his favorite dishes
Watch Chef Dean prepare one of his favorite dishes »
