Born in the Midwest, Michael Kornick started his own catering company at age 16, graduated from the Culinary Institute in 1982, and apprenticed at the Quilted Giraffe in New York City, then went on to become executive sous chef at the Windsor Court in New Orleans.
He then moved back to Chicago to revitalize Gordon’s Restaurant, before moving over to Rich Melman’s Lettuce Entertain You Enterprises, to learn something about entrepreneurs. At age 28, he was hired by the Four Seasons Hotel in Boston, which is where Great Chefs taped him for their Discovery Channel’s Great Chefs – Great Cities series in 1995.
He moved back to Chicago to help develop some restaurants for the KDK Group and in 1998, he and his wife Lisa Koch Kornick, opened MK the Restaurant. In 2009, he partnered with David Morton to start DMK Restaurants.
Spiced Pears with Port and Gorgonzola
Serving: 4 Print Spiced Pears with Port and Gorgonzola By Great Chefs November 10, 2015 Pears, Gorgonzola, and walnuts are the classic accompaniment to a fine port after dinner. Here the chef has combined the same elements to create a vividly colored dessert that is perfect for a cool evening. The pears may be poached […]
Peppered Salmon Nicoise
Serving: 4 Print Peppered Salmon Nicoise By Great Chefs November 9, 2015 The flavors of the south of France — fennel, tomatoes, garlic, olives, and basil — adorn a dish of salmon fillets coated with cracked pepper and served with a salad of curly endive. Ingredients Vegetable Vinaigrette Garlic head – 1 whole, cloves separated […]
Roasted Farm-raised Squab with Rosemary Sauce
Serving: 4 Print Roasted Farm-raised Squab with Rosemary Sauce By Great Chefs November 9, 2015 This elegant preparation pairs squab with butternut squash and a sauce scented with rosemary. Colorful leeks and asparagus form a ring around the squash and squab slices. You could substitute other small birds for the squab. The stocks that Chef […]