Chef Joe Flamm is as Chicago as they come. Born and raised on the city’s South Side, he wears his roots on his sleeve—literally—with a tattoo of Carl Sandburg’s “Hog Butcher of the World” line from the poem Chicago. He grew up just blocks from iconic pizzeria Vito & Nick’s and is one of the few chefs to find national success without ever leaving the city he calls home—no small feat in a competitive culinary landscape.
“In this industry, we have to keep going because this is all we got,” Flamm says, reflecting on a career that’s included major early wins, like taking the Top Chef Season 15 title at age 31. “We’re all in on this thing that we’re doing. There’s no pension where it’s like, ‘Okay, we do our 30 years and we’re good, right?’ We don’t know how long this lasts.”
Still, he’s not chasing a flash-in-the-pan moment. “I’m not a strike-while-the-iron-is-hot person,” he says. Instead, Flamm is focused on sustainable growth, guided by his passions and trusted partners.
Today, Flamm serves as culinary director and partner at Day Off Group, whose portfolio includes Rose Mary, BLVD Steakhouse, and the newly opened il Carciofo—named for the Italian word for “artichoke.” All three restaurants are located in Chicago’s buzzy West Loop, a hotbed of high-end dining. Flamm’s tables draw both loyal locals and high-profile guests, including Dr. Jill Biden, NBA star Steph Curry, and Top Chef friends like Kristen Kish.
Intentionality is central to Flamm’s approach. “I only have three business partners,” he says. “We don’t have outside investors, we don’t have private equity. Our growth is very, very intentional. We’re doing projects we want to do—things that make sense and excite me.”
Flamm’s culinary foundation was built in some of Chicago’s most acclaimed kitchens, where he worked alongside celebrated chefs including Stephanie Izard at Girl and the Goat, Art Smith at Table Fifty-Two, and Bill Kim at bellyQ. Before launching his own ventures, he rose to the role of chef de cuisine at the now-closed Michelin-starred Spiaggia and its sister restaurant, Café Spiaggia.
The Southsider shows no signs of slowing down. His fourth concept is slated to open in fall 2025, further cementing his presence in Chicago’s dynamic dining scene. As his culinary footprint grows, Flamm is making the case that no trip to the city is complete without a seat at one of his tables.
