Inside downtown’s Intercontinental Chicago sits a restaurant with a very famous name. This name invokes greatness at its sheer mention and brings pride to the city, Michael Jordan. Michael Jordan’s Steakhouse (505 N. Michigan) is one of the go-to spots on Michigan Avenue. It doesn’t disappoint, if you’ve ever tried the crab and arugula salad, you would definitely understand, and that’s just a salad! Now in an effort to shake things up and take the restaurant to new heights, Michael Jordan’s Steak House is pleased to announce the appointment of Craig Couper as Executive Chef, effective immediately. Bringing more than 10 years of experience in the culinary world to his new position, Couper will oversee the kitchen, development of new dishes, and overall operations for the famed Michigan Avenue steakhouse.
An Illinois native, Chef Craig Couper’s love for the culinary world began at just 11 years old, when he was already religiously reading the Chicago Tribune food section and restaurant reviews and anxiously awaiting the new issues of Bon Appetit and Gourmet each month. After graduating high school, he attended the Culinary Institute of America in Hyde Park, New York and held positions at the University Club of Rockford, The Haymaker in Poughkeepsie, NY and Capital Grille in Chicago and Lombard before joining the team at Michael Jordan’s Steak House in 2011 as Executive Sous Chef.
At Michael Jordan’s Steak House, Chef Couper worked collaboratively with now Corporate Chef James O’Donnell on menu creation, seasonal specials and operations for the restaurant, as well as Michael Jordan’s Bar, in-room dining at the InterContinental Chicago and ENO Wine Bar.
Since opening in 2011, Michael Jordan’s Steak House Chicago has became known for offering fine dining in a relaxed, approachable backdrop, featuring hand-selected, mouth-watering, prime, dry-aged beef and seasonal ingredients, as well as a wide range of fresh, top-quality seafood options. For reservations, please call (312) 321-8823 or visit www.mjshchicago.com.
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Chicago's Chris 