With 25 years of culinary experience, Chef Gillispie leads the team here at the Herrington Inn and Atwater's. We strive to bring the current trends as well as the classics into our menus and source local products as often as we can. We pride ourselves on bringing the freshest quality ingredients in on a daily basis. From our dry aged beef to our no chemical poultry and wild caught seafood we bring seasonally fresh ingredients to the table. I’ve grown up in this area and lived here for over 35 years. Being local I have had the opportunity to cultivate many great relationships with local farmers as well as local business owners in the area. This has afforded me the opportunity to support local and bring some of the freshest ingredients onto our menus. I work closely with my dedicated staff of culinary professionals to create unique dishes that reflect the season. We offer many gluten free options as well as take our customers dietary needs very seriously. I am very passionate about serving healthy and locally sourced ingredients and I feel it is the only way to truly appreciate good food.
My fifteen years of culinary experience has stemmed from inspiration that I have gained growing up watching my mother cook traditional Mexican cuisine. I became very enthusiastic about food and at the age of fifteen and I started working in professional kitchens. This lead me to fall in love with the craft of cooking and attended culinary school at Le Cordon Bleu in Chicago. I participated in a competition club that gave me the surreal opportunity to stage at Michelin-Starred kitchens. The Michelin rating is the highest and most prominent restaurant rating one can achieve. Once I graduated, I came back to the suburbs of Chicago and applied the different cooking styles and techniques I had learned. My vision for Atwater's is to create a delicious pallet-memorable experience by using fresh and locally sourced ingredients. Atwater’s has a phenomenal culinary team and we invite to you join us and enjoy an unforgettable dining experience.
My passion for food started at a very young age watching my grandmother cook every single day. My Italian roots have influenced me and play a huge part in my cooking style. Yearning to learn more, I attended the College of DuPage, received a Culinary Arts Degree and trained under many great chefs expanding my knowledge of cuisine immensely. I have vast knowledge of butchering and a number of different cooking techniques and I have applied those skills at many hotels and restaurants now of course at Atwater's. When people ask what my goals are as chef, one thing always comes to mind, "Its very simple, to serve excellent food". Each dish on the menu is carefully thought out and has its own theme. By sourcing local market fresh ingredients, we are giving our guests a variety of excellent dishes to enjoy.