Todd Stein

Executive Chef and Owner

Todd Stein brings over three decades of culinary and operational expertise to his role as Chef and Owner of Juniper, the modern American restaurant in Highwood, IL. After graduating from Kendall College’s culinary program, Stein honed his culinary skills and philosophy while working as a line cook under legendary Chef Keith Korn at Gordon in Chicago. Eager to expand his expertise internationally, he also spent time in France, mastering the art of bread baking at the historic Moulin de la Vierge. Stein went on to lead notable hospitality collectives and independent restaurants across the country including Atlanta’s Davidson Hospitality Group, David Burke Las Vegas, Sans Souci in Cleveland and more.

In recent years, Stein has become a prominent player in the Chicago restaurant scene. He served as Chef/Partner at acclaimed local staples Formento's and The Bristol, and has overseen the food and beverage programs of some of the city’s top operators including 4 Star Restaurant Group and Ballyhoo Hospitality. He also directed the programs at ROOF on theWit and Cibo Matto, which earned a James Beard Award nomination for Best New Restaurant in the country. He also directed the kitchen at acclaimed Chef Michael Kornik’s mk the restaurant. During his time as executive chef at mk the restaurant, he garnered three-star reviews from Chicago Magazine and the Chicago Sun-Times, and was later named Chicago Magazine’s Best New Chef during his tenure with 4 Star Restaurant Group. Stein has also appeared nationally on the Food Network’s Beat Bobby Flay and showcased his skills on Iron Chef America.

Now, as chef and owner of Juniper, Stein is returning to his roots as he presents Chicago’s North Shore with a high-vibe dining destination featuring a level of hospitality and cuisine on par with top restaurants in the city.