A Candid Conversation With Executive Chef Paul Virant

Why Did You Become A Chef?
I have always loved being around, preparing and enjoying food. To me, food has become a symbol of good life. After working in professional kitchens during high school and college, I decided to make food the central part of my career. I did this by majoring in nutrition and eventually making my way to The Culinary Institute of America in Hyde Park , New York .

Who are Your Role Models and Influencers for Your Career and Life?
For my career, I would have to say my mother and grandmothers for the tremendous skills in the kitchen they shared with me growing up. Professionally, chef mentors such as Alice Waters (for her philosophies), Andre Soltner (for his commitment to his kitchen), Jacques Pépin (for his flawless technique), and Wayne Nish (for his skills in marrying cultures and foods) have all inspired me. Personally, I look up to my parents for successfully raising five children, my wife for her compassion towards others and my father-in-law for his smarts, fairness and tact. My father-in-law would make the perfect presidential candidate!

What is Your Philosophy on Food?
My food reflects the seasons, local harvests and the world becoming a smaller place. I support local family farms but at the same time, I take advantage of the increased availability of specialty foods from across the globe. My mission is to use high-quality, fresh ingredients for every component on the plate.

How Would You Describe Your Style of Cuisine?
It's Seasonal Contemporary American cuisine, strongly influenced by Western European cultures and rustic fare. You'll find nothing overly complicated, just two or three ingredients working together to create something new or elevate a familiar dish.

How Did Vie Come To Be?
When my family and I moved to the western suburbs of Chicago , the warmth, sophistication and charm of Western Springs, in addition to its close proximity to the city, really appealed to us. Once I realized that Vie would be the first restaurant to have a liquor license in the village since prohibition, that was all I needed to hear. The concept of a destination restaurant that's compatible with families took root. I wanted to create an extension of my home, where people can come and enjoy good food and drink in the company of the people whom they cared about. And I want them to enjoy every morsel and drop of life. Thanks to my older sister Janice, we settled on the name Vie, which is French for ‘life'.

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