He opened his first Chicago restaurant, the much-honored and still-going-strong Zealous, 12 years ago and Michael Taus debuts his second, Saltaus, next month. A Culinary Institute of America graduate, he interned with Pierre Pollin at Le Titi de Paris in Arlington Heights, IL, served his apprenticeship with Charlie Trotter, then spent a year at Joachim Splichal's Patina in Los Angeles. Along the way, he moonlighted by cooking at Chinese, Vietnamese, Korean, East Indian and Thai-Philippino ...

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