How it All Began
In December 1997, Donald J. Madia, Eduard Seitan, Rick Diarmit and Paul Kahan opened Blackbird, one of Chicago’s most respected modern fine-dining establishments. Critically acclaimed Blackbird is home to Executive Chef Paul Kahan, winner of the James Beard Award for Outstanding Chef in 2013 and Best Chef of the Midwest in 2004. Chef de Cuisine David Posey joined Kahan in the kitchen in 2011, and was nominated for Rising Star Chef by the James Beard Foundation in 2013. Together they push boundaries defining modern classics using simple, local, farm-fresh ingredients and cutting-edge culinary technology to create a menu both highly creative and utterly approachable.
Pastry Chef Dana Cree’s modern technique perfectly complements Posey’s poignant style, seamlessly culminating the Blackbird experience. The culinary partnership of Posey and Cree is right at home in the austere, yet serene, restaurant adding to the atmosphere that sets Blackbird apart. Managing Partner and Owner, Donnie Madia, crafted a unique atmosphere of urban chic that in 2004 earned the James Beard Award for Best Restaurant Design and Best Restaurant Design Graphics. The design, by Thomas Schlesser, incorporates sharp minimal design elements with expanses of white space and mahogany red oak complemented by a stainless steel open kitchen.
Named for the French slang term for a Merlot grape, Blackbird leads a growing cadre of independent restaurants helmed by chef/restaurateurs who have built a solid culinary reputation for Chicago. Delivering a smart and peerless approach to dining for patrons from all over the world, the restaurant has earned its place as one of Chicago's premier dining destinations, receiving Michelin stars in 2011, 2012 and 2013.