Armed with an impressive résumé that includes stints at some highly acclaimed NYC and Chicago restaurants, Tim Dacey is giving his star some added rise as the executive chef of Capa steakhouse at the Four Seasons Resort. But it didn't come easy for the hotshot 20-something – in fact, his career might have taken a different turn had it not been for a fateful wintertime trip to Chicago with his sister.
"After cooking for two years, I still wasn't sure if it was something I wanted to pursue as a career. But I remember that trip to Chicago for two reasons – the blistering cold and the incredible dinners we had." One such dinner was a standout serving of gnocchi with a wild boar ragoût from Tony Mantuano's Café Spiaggia. "It was a dish that was perfect on all levels," recalls Dacey. "It was so rich and hearty that it made me forget about the cold outside and, more importantly, it was a dish that marked a turning point in my career." A year later, Dacey was working in Chicago, at Café Spiaggia, and the rest, as they say, is history.
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