Q&A with Chef Ian Schlegel of Cadence Kitchen & Co.
Who influenced you early on?
Food has always been a big part of my life. Growing up, I spent a lot of time in the kitchen with my mom, where helping cook was the rule if you were around. Cooking quickly became second nature to me. I also cherished time at my grandma’s house, especially making Droby, a traditional Slovakian potato sausage. To this day, my family makes Droby annually for all our celebrations.
Tell us about your culinary journey.
In high school, a cooking class confirmed my passion for the kitchen. After graduating, I attended the College of DuPage and joined a culinary program in Tuscany, Italy. Inspired, I returned to complete their professional program, training with master chefs and working at Montecatini Palace in Via Puccini, Italy. While studying, I worked for The Doughboy restaurant group, starting at Labriola Café and finishing at Labarra. I later moved to Denver, holding roles like Executive Chef at Hotel Teatro and in the Bonanno Restaurant Group. Back in Chicagoland, I served as Chef de Cuisine at Che Figata and The United Center’s premium clubs. Now, I’m proud to be at Cadence Kitchen & Co.
You recently came on board at Cadence Kitchen & Co. this summer. What drew you to Downers Grove?
Todd Davies. He reached out to me with interest in me being the Executive Chef here at Cadence Kitchen & Co. Seeing how Downers Grove has come to be what it is today, it is a great up-and-coming place to be. With all of the charity work that the restaurant participates in, such as the involvement with the schools and organizations in the area, Cadence is a great place to be and grow.
What is your signature or favorite dish to prepare at Cadence? What do people love about it?
Making fresh pasta is one of my favorite things to do. Being at Cadence, our contemporary American style is a great place to let the culinary imagination go. With both of these ideas coming together, the Short Rib Ragu is my favorite dish right now. I took the idea of pot roast, a classic traditional American classic, and turned it into a pasta dish. The diced root veggies and horseradish cream are a great combination of American comfort food and pasta.
What is your favorite ingredient among those you use that you like to work with best?
|I would have to say that octopus is my favorite ingredient. When prepared right, the tenderness and flavor it has are awesome. With other elements on the plate, it is bright and balanced both with flavor and textures.
What’s next in 2025?
We will be changing some menu items every month, keeping up with the seasons and keeping our menu exciting. We had our first wine dinner in November and are looking to continue our journey of wine dinners once every six to eight weeks. This past December, we did our annual large charity catering event with the Big Shoulders organization. We made 750 meals for families. Giving back is part of our DNA; we will do this again closer to the end of January. Many exciting things are happening, and so much more is to come. ■
