Chef Profile: Kristine Subido of WAVE
Calling upon those early lessons, Subido has lent a sense of intimacy to each kitchen she has encountered as she worked towards success in a rarefied and male-dominated industry.
Subido considered a career in professional dance before yielding to the allure of the culinary world. Piqued by the culture surrounding Mediterranean food after a stint at a local Israeli/Moroccan restaurant, Subido headed to Israel where she mixed with a cast of young Kibbutz workers and Yemenites—all would serve as the early inspiration for her work at Wave. Her formal culinary education began at Kendall College in Evanston, Illinois. Mastering the necessary foundations, Subido sought out a mentor. She found one in Steve Chiapetti, the notorious Chicago-area chef. Under Chiapetti’s tutelage, Subido moved through garde manger to fish and meat stations during her nine month externship at his Chicago eatery, Costa d’Oro.
After her graduation in 1993, Subido worked the line at Spiaggia where she absorbed the nuances of Italian food. She then joined Chiapetti again, this time at the newly opened 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 Cornerstone Management. 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.
Committed to stimulating an environment of education and comfort within the Wave kitchen, Subido has implemented a number of activities that call upon the individual skills of her team. She introduced a weekly culinary competition that gives the winner the opportunity to have a featured special—an activity that not only encourages a sense of ownership among her cooks, but also gives Subido the chance to observe and respond to the unique abilities of her staff. When not in the kitchen, Subido is focused on sharing her unique knowledge with her two-year-old son, Kamlin Enzo. “It’s so fun for me to watch his tastebuds develop,” she says. “I want to be a soccer-chef-mom!”
Succeeding in the restaurant industry has been a welcome challenge for Subido whose contributions to WAVE have earned the restaurant sterling accolades from critics and diners alike. “Everything I serve has a lot of flavor and a lot of integrity,” she says. “For me that’s what it’s always been about.”
Contemporary Mediterranean fare and chic ambiance make a splash at Wave. Located in the upscale W Hotel along Lake Shore Drive, Wave's crafted menu appeals to both local foodies and travelers seeking a unique meal. Wave features an elegant and modern dining room of clean, modular white tables contrasted with striking red chairs and accents. The restaurant's lounge includes a stylish granite bar with a full selection of wine, spirits and the restaurant's specialty sangria. Chef Kristine Subido works with an ever-evolving, playful Southern Mediterranean menu featuring regional fare and fruits of the sea. WAVE is located at 644 N. Lake Shore Dr.; for reservations or additional info, call 312-255-4460 or visit www.waverestaurant.com.
◊ January 2009
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