Tuesday – Sunday from 5:30 PM.
Sunday 10:30 AM – 1:30 PM
Chef & Partner
A native Chicagoan, Bruce Sherman traveled the world developing his culinary knowledge before returning home to Chicago’s dining community. As Chef and Partner at Lincoln Park’s North Pond, Sherman utilizes influences accumulated in Paris, Southeast Asia and London to produce his contemporary French-American, innovative, seasonal cuisine.
Born and raised in Chicago, Sherman attended the University of Pennsylvania, majoring in Economics. Having grown up the son of a banker, Sherman thought he would have an “office career” – he would become a banker, lawyer or doctor, perhaps. While studying abroad at the London School of Economics and experiencing all that is European, he had a life-altering realization, allowing Sherman to recognize that he could choose any career he pleased. Over the years, he had always enjoyed watching his Mom cook, as she comfortably experimented with new flavors and cuisines, and he decided to pursue a career in the restaurant field. Upon his return to the States, Sherman graduated and moved to Boston, where he began a career in restaurant management. Unable to satisfy his creative urge as a manager, he moved to the back of the house, working as a cook and absorbing all facets of kitchen life. He moved next to Washington, D.C., where he broadened his foodservice knowledge by starting a catering company, one he continued to run until selling the business in 1993. When Sherman’s wife had an opportunity to work in India, they jumped at the chance.
Over the following four years in New Delhi, India, Sherman immersed himself in the local culture, particularly the local cuisine. Making daily trips to the corner vegetable “wallah” (vendor) forced him to cook only with what was available each day, what was fresh and seasonal. The experience in India profoundly influenced his cooking, but not in the obvious manner – the notion of seasonality developed while living in India was as great an influence as the understanding of the flavors and usage of the diverse regional spices. While in India, Sherman consulted for regional palace hotels, teaching local Rajasthani cooks to prepare Western food for the visiting tourists. He also completed personal studies to develop a greater understanding and appreciation of the indigenous spices and cookery, specifically of the Keralan Malabar Coast.
Sherman then moved to Paris and enrolled at the École Superieure de Cuisine Française to solidify his culinary knowledge. He completed the yearlong comprehensive program, supplementing his studies with jobs at a number of highly regarded restaurants. Sherman refined his already-advanced culinary skills, developing a personal style clearly grounded in French technique yet clearly corresponding to the season. The following year, he returned to Chicago, working under some of the top toques in town.
In 1999, Sherman accepted the position as Chef at North Pond and has been dazzling diners with his broadly influenced, subtle, seasonal cuisine ever since. Sherman was honored by Food & Wine as one of America’s “Best New Chefs” in 2003; then in 2007, 2008, 2009, 2010, and again in 2011, he was nominated by the esteemed James Beard Foundation in the “Best Chef: Great Lakes Region” category, winning the award in 2012. In 2008, Share Our Strength named him “Most Sustainable Chef” at the Chicago Taste of the Nation event and later that year, he accepted the position as National Board Chair of Chefs Collaborative, a position he held for 4 years.- back to top -
Chris has over 25 years experience in the restaurant industry. She began by working her way through college, and soon decided that was her path—“Don’t worry Mom, I will never go hungry.”
She has worked for big corporations, international hotels and small independent restaurants, yet her message remains the same: serve great food from an exceptional server. It is a daily challenge for her to teach her staff to maintain that message, and one she embraces with excitement every shift.
Restaurants are big families, and Chris experiences great joy by cross-training and promoting her “children” to reach levels never imagined. She gets an equal thrill from seeing present and past employees (and guests) grow and start new families of their own.
Chris admires and is fully dedicated to Chef Sherman’s long-standing philosophy on sustainability and the Farm to Table movement. She hopes more restaurants will come on board to compost and recycle most everything inside their operations. In Chris’ free time, she enjoys drinking wine, and spending as much time as she can with her twin sister and remarkably active Mom.- back to top -
Greg is a proud Chicago native who grew up in the western suburbs and graduated from Kendall College. After having worked in a number of local restaurant kitchens, he returned to the classroom to earn another culinary degree, this from the esteemed French Pastry School. While there, Greg also spent time working here in the North Pond pastry kitchen.
Upon completing his pastry degree, Greg headed west to Yountville, California to spend several years in the pastry department of Thomas Keller’s legendary French Laundry and Bouchon Bakery restaurants. He next moved on to help open the Cavallo Point Resort in Sausalito before ultimately heading back to Chicago to assume the role of Pastry Chef here at North Pond. His pastry creations have been wowing diners here since 2010.- back to top -
Tim grew up in a multi-ethnic family -German mother, Mexican father- in Chicago’s far northern suburbs. After time at Kendall College, Tim earned significant experience in some of the city’s finest kitchens, including positions at Le Francais and NoMi. Before ultimately landing here at North Pond in early 2011, Tim worked his way up to Executive Chef at Bistro Bordeaux, creating and managing the updated classics in Evanston.
One of Tim’s earliest food memories followed a reading of Hansel and Gretel,when Tim attempted to push his own grandma in the oven, as she bent over to check a roast! We’re glad to have him as part of the North Pond family now, helping manage the kitchen staff here, often bent over checking the various meats, seafood and vegetables on our menu.- back to top -
Kevin McAllister was intrigued by cooking since a childhood spent in the Milwaukee suburbs. He marveled at the way his grandma could consistently produce the best mashed potatoes ever with simply a paring knife. A watershed meal at a local fine dining restaurant inspired Kevin to pursue a culinary degree from the local technical college. Degree achieved, he immersed himself in the Milwaukee restaurant scene until his hunger for more led him to pack up his things and move to a bigger city, where he’d be exposed to broader ideas and greater opportunities. While working as Chef de Partie at North Pond, his passion for learning and dedicated work ethic made him stand out so when a Sous Chef position opened up in the summer of 2013, Kevin was the clear choice for the opportunity. His quiet and focused demeanor –and stealthily wicked sense of humor—has helped him prosper in his kitchen leadership role here on the pond.- back to top -
Natalie Labun is all about family. Sitting down over meals to discuss the happenings of each day became a critical ritual of her childhood. It still plays a vital role for Natalie here at North Pond, as she gains true satisfaction from pouring wines and vicariously sharing meals with the guests here to drink and dine.
Natalie grew up in the suburbs of Chicago, and while attaining a degree (steeped in the language, culture, and lore of France) from the University of Iowa, she spent a significant portion of time in Provence, soaking up as much as she could about the foods and wines of the country. After graduating, she moved back to Chicago in 2009 and quickly found herself unable to shake the “hospitality bug”. She spent time serving tables, including her first stint here at North Pond when she fell in love with the notion and detail of the season-inspired menu and the thoughtful attention devoted to the guest experience. After two years in our dining room, she left for another opportunity, but ultimately returned when the allure of the North Pond experience (and the opportunity to become a Manager) drew her back.
Natalie continues her pursuit of higher learning within the field, and in April of 2014 achieved her Level II certification for the Court of Master Sommeliers.- back to top -
We are proud to work with these producers.
- American Grass Fed Beef, Doniphan, MO
- Anson Mills, Columbia, SC
- Becker Lane Organic, Dyersville, IA
- Bleu Mont Dairy, Blue Mounds, WI
- Burton’s Maplewood Farm, Medora, IN
- Capriole Goat Cheese Greenville, IN
- City Farm, Chicago, IL
- Ellis Family Farms, Benton Harbor, MI
- Garden to Be
- Genesis Growers, Saint Anne, IL
- Grass is Greener Gardens, Monroe, WI
- Green Acres Farm, North Judson, IN
- Harmony Valley Farm, Viroqua WI
- Heritage Prairie, La Fox, IL
- Hidden Springs Creamery, Westby, WI
- Hillside Orchards, Berrien Springs, MI
- Hope Creamery, Ellendale, MN
- Iron Creek Farm, Saint Joseph, MI
- Jamison Farm, Latrobe, PA
- Keewaydin Farms, Viola, WI
- Kings Hill Farm, Mineral Point, WI
- Kinnikinnick Farm, Caledonia, IL
- Klug Farm St. Joseph, MI
- La Pryor Farms, Ottawa, IL
- La Quercia, Norwalk, IA
- Leaning Shed Farm, Berrien Springs, MI
- Lofoten Fish Company, Petersburg, AK
- MacFarlane Pheasants Janesville, WI
- Majinola Meats Panama, IA
- Maple Creek Farm, Waukesha, WI
- Mick Klug Farms, Benton Harbor, MI
- Montalbano Farms, Sandwich, IL
- Nichols Farm, Marengo, IL
- Painted Hills Natural Beef Fossil, OR
- Prarie Fruit Farm, Champaign, IL
- Rising C Ranches, Orange Cove, CA
- Rushing Waters Fisheries, Palmyra, WI
- Shooting Star Farm, Mineral Point, WI
- Snug Haven Farm, Belleville, WI
- Spence Farm, Fairbury, IL
- Stone Circle Farm, Reeseville, WI
- Sweet Grass Dairy Thomasville, GA
- Three Sisters Garden, Kankakee, IL
- Uplands Cheese Company, Dodgeville, WI
- Werp Farms Buckley, MI
At North Pond we believe it important to link concern for sustainable cuisine to the pleasures of everyday fine dining. In an effort to make this connection, one dollar has been added to the price of each of the bottles of wine on the list as a donation to the non-profit charitable organizations listed below.
We match each of these donations with an additional dollar from our restaurant revenue, in order to double the contribution to these vital organizations. Their inclusion on the list is based on their work to help preserve diverse food choices, contribute to the local community, support local farmers, and help commit to a more sustainable future. Please feel free to contact the groups directly if you wish to find out more about the important charitable work they do.
Environment Illinois researches the challenges confronting the state environment and works to educate the public about raising awareness of the issues. The organization works to help empower state citizens to voice their opinions when important decisions are being made. Environment Illinois works to maintain a healthy atmosphere by promoting sustainable agriculture, solar energy use and –most importantly—the involvement of the people, at all levels.
Chicago Rarities Orchard Project (CROP)
The Chicago Rarities Orchard Project (CROP) formed to establish “community rare-fruit orchards” in Chicago. These orchards, designed for reclaimed urban spaces, are dedicated to preserving a few of the thousands of varieties of fruit trees no longer commonly grown by commercial producers. Using empty lots for these orchards creates beautiful open spaces in urban areas otherwise devoid of natural settings and provides educational opportunities for our children. Fruit produced from these orchards will be distributed throughout the community and sold, with the funds collected used to help finance the project.
Midwest Organic and Sustainable Education Service (Moses)
Midwest Organic and Sustainable Education Service (MOSES) is a non-profit project committed to the education of organic farmers and those who aspire to become organic. What began as a small movement in Central Wisconsin is now, 20 years later, one of the leading organic education services for farmers throughout the Midwest. Resources provided by MOSES include a bi-monthly publication, educational conferences, field training workshops, and a networking community for farmers throughout the upper Midwest.
North Pond Conservancy
The Lincoln Park Conservancy preserves and enhances the natural, historical and cultural assets of Lincoln Park through restoration, management, advocacy, and stewardship. This volunteer maintenance benefits the environment while also providing opportunities for education and community involvement. The Conservancy picks up where the Chicago Park District leaves off, taking on projects that are important to Lincoln Park, but do not fit into the city budget. The conservancy creates and runs programs promoting understanding, appreciation and awareness of the restored park site.
From time to time, we present a "Seasonal Chicago" newsletter featuring some of the seasonal foods available in and around Chicago, as well as the people responsible for growing, producing, and distributing them. We look to highlight issues important to promoting sustainable, organic, artisanal farming in the Midwest and across the country.
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