Michael Taus was born in 1968 in LaGrange, Illinois and graduated from the CIA in 1988. While in school, he interned with Great Chef Pierre Pollin at Chef Pierre’s Le Titi de Paris in Arlington Heights, Illinois (see Great Chefs of Chicago). Following school, he worked in Charlie Trotter’s kitchen and then went out west for a year under Great Chef Joachim Splichal’s Patina Restaurant in Los Angeles.
Chef Taus returned to Chicago in July of 1993 with the idea of opening his own restaurant, Zealous, which he did later that year in Elmhurst, Illinois. He closed that location in 1999 only to reopen on Superior Street in Chicago’s River North area in 2000. In July of 2001, the Great Chefs team showed up to tape Chef Taus at Zealous, for the Discovery Channel’s Great Chefs of America television series.
Chef Taus closed Zealous in 2012, and opened Taus Authentic in 2015 in Chicago’s Wicker Park area, where he remains today in 2016.