George Pesek grew up in Czechoslovakia, roaming around in a kitchen filled with Chefs. He defected in 1989, and attended the Black Forest Culinary Arts in Germany. Spending the first year in America as a Sous Chef, in a French restaurant located in St. Louis, he quickly became the Executive Chef at Ditka’s, in Chicago. He later worked in Italy for a year to learn true Italian cuisine, and in Napa, to learn some Californian Wine Country twists.
Some of George’s accomplishments include opening Tuscany, on Taylor street in Chicago, catering for Hillary Clinton’s 50th birthday, opening Riva, on Navy Pier, and the list goes on. George decided to open his own restaurant, Corndance Cafe, away from the bustle of the city for people to be able to sit back, relax, have fun, and EAT!
George and his Wife, Tammy, have made it a point to get to know many of their customers and accommodate their dining requests. In doing so, they have also made some great friendships to last a lifetime.
He sources many of his ingredients from local farmers and Amish residents. George raises his own Bison for the restaurant, as well as farm raised free-range eggs, and he recycles all the frying oil for production of biodiesel, which he uses to power his farm equipment and personal vehicles.