He's spent his entire life in the Midwest, yet Chicago native Todd Stein has incorporated international influences into his cuisine wherever his career has taken him. After graduating from Kendall Culinary College and apprenticing at Chicago's legendary Gordon Restaurant, he worked in France at Moulin de la Vierge. Then he returned to Chicago to open some of that city's finest restaurantsā€”mk, Spruce and the Hudson Club. Next he headed for Cleveland, where he developed and opened three of ...

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