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Chef Antonio Mendez, The Little Beet Table

Chef Antonio Mendez was born and raised in Central Mexico and came of age in New York City. He learned the importance of hard work and perseverance working his way from being a line cook in Pennsylvania to being a Chef in New York. After years of working for Blue Water Grill in historic Union Square he then went on to the American opening of the British based Burger and Lobster. Now he is the Chef de Cuisine for Little Beet Table’s Chicago location.

Having grown up a Mexican immigrant in New York City, Chef Antonio’s style is refined rustic inspired by fresh ingredients elevated with fine dining techniques. He believes that exploration and development are endeavors that are essential to continuing to grow as a Chef. Being that he grew through the ranks, Chef Antonio always encourages a constant pursuit of learning among his staff.

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