Pastry Chef Michael Taeuber
A Chicago area native, Michael comes from a family with a long culinary history. He fondly
remembers chasing chickens in his grandfather’s back yard in the southwest side.
Michael’s grandfather gardened extensively, and his grandmother cooked and preserved the garden’s
bounty. As a young child, he accompanied them on trips to southwest Michigan, where they picked
blueberries that his grandmother transformed into wonderful pies.
After earning a degree in culinary arts from the Cooking and Hospitality Institute of Chicago, Michael
staged at many of the Chicago area’s finest restaurants, including working as Chef de partie at mk,
Japonais, and Bin 36. Benefiting from these experiences, he was the head chef at Oak Park’s first wine
bar, the Oak Park Abbey, which earned two stars from Chicago Tribune’s Phil Vettel. Returning to the fine
dining scene, he’s found a home at Courtright’s and a mentor in Chef Jerome Bacle.
In his spare time, Michael continues his family history of back yard gardening and preserving, growing
herbs and edible flowers to adorn his plated desserts. Taeuber’s garden also includes vegetables and
plants native to the Chicago area, and he forages for wild edibles. Continuing to refine his
grandfather’s personal production of country wine, he makes small batches from local ingredients,
including rhubarb, plum, and dandelion. As the son of a librarian, he frequently can be seen combing
local book sellers to add to his extensive collection of cooking and pastry books.