Glenn Fahlstrom has been in the restaurant business for the past twenty-five years. His background encompasses all aspects of the restaurant industry from concept design and publicity to management and executive chef. His past experience includes a five-year stint with Lettuce Entertain you Enterprises, a two-year Chef’s training program at the Washborne School for chefs, Chef for the V.I.P. room at the Playboy Club. Additionally, he played a key role in the successful build-out and opening of nine restaurants in the Chicagoland area: The Great Gritzbe’s Flying Food Show, Jonathan Livingston Seafood, Lawrence of Oregano, The Pump Room, The Sausaltio, A Restaurant Named Desire, Davies Street Fish Market, Belmont Harbor Fish Market, and The Boat Club at North Pier.
Glenn was born and raised on the northwest side of Chicago in Portage Park. One day, while he was in his last year of high school, he offered a ride to a stranger, as was customary for the time – a hippie George. George explained he was on his way to work as a cook at the Hyatt Regency O’Hare Hotel and invited Glenn inside the kitchen. What Glenn saw changed his life: floors and floors of kitchens full of people donning white hats and aprons, moving smoothly and efficiently, all working together to create delicious, beautiful food. He described the experience, “It was the coolest thing I ever saw.”
A passionate, go-getter, Glenn soon go ta job there as a “salad guy” and absolutely loved it. The chef told him about culinary school, and shortly thereafter, he signed up. In the daytime, he worked a full-time job at the kitchen, and in the evening, he attended culinary school.