Chef Biography
John Draz was born in 1962 and graduated from Kendall College with a degree in culinary management, then went to the CIA from 1979-81. Following school, he worked as a sous chef at the Ritz-Carlton in Chicago’s Watertower Place under Chef Edward Merard, followed by a stint at Leslie’s Café Provençal in Evanston, Illinois.
In 1984, Henry Markwood and John Stoltzman hired him as executive chef of the Winnetka Grill, and in 1985 the Great Chefs television crew showed up to tape him for PBS’ Great Chefs of Chicago series.
The following year, he moved to downtown Chicago to work as executive chef of Georges on Kinzie Street and in 1997, he became the executive chef/partner of his own restaurant, Plentywood Restaurant, in Bensenville, Illinois. In 2000, he left that property to become executive research chef for the food processing firm, Ed Miniat Company, where he remains today in 2016.
Recipes
Mesquite Roast Loin of Pork with Apple and Cornbread Stuffing
Serving: 4 Print Mesquite Roast Loin of Pork with Apple and Cornbread Stuffing By Great Chefs November 15, 2015 Fresh apple, apple cider, and apple brandy combine forces to make this grilled pork tenderloin something special. Apple slices and cider are used in the cornbread dressing that stuffs the tenderloin; apple cider and apple brandy […]
Chocolate Bourbon and Pecan Cake
Serving: 12 Print Chocolate Bourbon and Pecan Cake By Great Chefs November 15, 2015 This pretty flourless cake is coated with smooth shiny chocolate glaze and studded with pecans. It is flavored with more pecans and bourbon. Ingredients Semi-sweet chocolate – 12 ounces, chopped Unsalted Butter – 8 ounces (2 sticks), cut into small pieces […]
Grilled Oysters with Smoked Ham and Fried Parsley
Serving: 4 Print Grilled Oysters with Smoked Ham and Fried Parsley By Great Chefs November 15, 2015 Plump oysters are topped with chopped ham and seasoned with a compound butter that includes a touch of fennel. Cooking them in a covered charcoal grill adds a wonderful smoky taste. They are served on beds of flash-fried […]
Butternut Squash Ravioli with Cream and Asiago Cheese
Serving: 4 to 6 Print Butternut Squash Ravioli with Cream and Asiago Cheese By Great Chefs November 15, 2015 Chef John Draz has an unusual way to serve butternut squash: in homemade ravioli, with an Asiago cheese sauce. Turban, Hubbard, and other winter squash could be substituted. Ingredients Squash Filling Butternut squash – 1 medium […]