KRISTINE SUBIDOExecutive Chef, WAVE
For Kristine Subido, Executive Chef at Wave, the key to cultivating a productive and energetic kitchen is all in the family. After graduating from Kendall College in Evanston, Illinois in 1993, Subido worked the line at Spiaggia where she absorbed the nuances of Italian food. She then joined Steve Chiapetti at Mango where she was ultimately named sous chef. Her next post at the European-inspired eatery, Rhapsody, would further prepare Subido for her next challenge as Chiapetti’s sole assistant for his two bids to win the international Bocuse d’Or. She was part of the team that earned a 7th place finish at the Lyon, France competition.
The experience prompted her to stay in Lyon to stage at Le Sud, Paul Bocuse’s North African eatery. Subido became quickly accustomed to the challenges of working in a predominantly French kitchen and further developed her affection for the savory tagines and flaky b’steeya that populate North African cuisine. She brought her newly sharpened skills back to Chicago, first as Chef de Cuisine at a Tunisian and Moroccan restaurant, Grapes, and later at Chiapetti’s celebrated modern French eatery, Mossant. She stayed on for a year and a half before beginning talks with WAVE. Eager to begin work with the company, she accepted a position as banquet chef and was quickly promoted, first to Executive Sous Chef and later to Executive Chef.