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. From Italian kitchens to Moroccan cuisine, the chef has immersed herself in a world of training. After graduating from Kendall College in Evanston, Illinois, in 1995, Subido worked the line at Spiaggia, where she absorbed the nuances of Italian food. She then joined Steve Chiappetti at Mango, where she was ultimately named Sous Chef.
Her next post at the European-inspired eatery, Rhapsody, would further prepare Subido for her challenge as Chiappettas sole assistant for his two bids to win the international Bocuse d'Or. She was part of the team that earned a seventh-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 bâstet 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 with restaurants in the Kimpton Hotel group. She stayed on with Kimpton for a year and a half before beginning talks with WAVE. Subido has been the chef at WAVE since 2004, and during her tenure, she has spiced the restaurant up substantially.
Subido enlivens WAVE with periodic cooking classes, street food plates served from a custom-designed street cart and eclectic seasonal menus that elicit inspiration from across the globe and showcase flavorful spices in bold new ways.
Awarded with a Chicago Rising Star Award in 2008 by StarChefs.com, Subido is the mother of two children.
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