Chef Biography
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.
Recipes
Grilled Venison with Fig-stuffed Carrot Pierogis and Red Wine Sauce
Serving: 4 Print Grilled Venison with Fig-stuffed Carrot Pierogis and Red Wine Sauce By Great Chefs October 1, 2015 Slices of tender venison steak fan over chanterelle, carrot, and fig ragout, surrounded by red wine reduction sauce. Chef Michael Taus adds carrot pierogis filled with black mission figs, the crisp packets recalling the carrots and […]
Grilled Hudson Valley Foie Gras with Spicy Lobster Toast and Roasted Pineapple Vinaigrette
Serving: 4 Print Grilled Hudson Valley Foie Gras with Spicy Lobster Toast and Roasted Pineapple Vinaigrette By Great Chefs October 1, 2015 Crisp/silky foie gras slices top tempura-battered slices of lobster toast resting in a pool of sharp pineapple vinaigrette. The lobster toast — triangles of brioche with lobster mousse battered and fried tempura-style, would […]
Oven-roasted Kobacha Squash Masala Dosa with Pistachio Brittle-Cardamom Ice Cream
Serving: 4 Print Oven-roasted Kobacha Squash Masala Dosa with Pistachio Brittle-Cardamom Ice Cream By Great Chefs September 30, 2015 This unusual dessert delights the eye with bright colors, and the palate with Indian tastes. Masala dosa — similar to crepes — are rolled around spiced kobacha squash filling and served with pistachio brittle-cardamom ice cream. […]