Summer Chef Collab at Marisol Featuring Chef Chris Jung

Photo by: Jeff Marini

Marisol is proud to welcome Chef Chris Jung of Maxwells Trading as part of our Summer Chef Collab series.

As Executive Chef of the acclaimed Chicago restaurant Maxwells Trading, Chris Jung has become one of the most exciting voices in contemporary American dining. Alongside Chef Partner Erling Wu-Bower, Jung was named a 2025 James Beard Award finalist for Best Chef: Great Lakes, recognized for a menu that thoughtfully blends Asian influence with deeply American cuisine while challenging traditional culinary boundaries.

Chicken Karaage by Chris Jung

Born in Korea and raised between New York and Washington, D.C., Jung’s culinary path has been shaped by a deep commitment to sustainability, technique, and ingredient driven cooking. A graduate of the Culinary Institute of America with a degree in applied food studies and sustainable food systems, he moved to Chicago in 2018 to work under Wu-Bower at Pacific Standard Time, where he developed a vegetable forward philosophy and refined his live fire cooking approach.

Jung later traveled to Tokyo to complete an eight month kaiseki apprenticeship at the renowned Asada Ryotei, further mastering traditional Japanese techniques and fish butchery before returning to Chicago as sous chef at Momotaro, eventually rising to chef de cuisine. In late 2023, he opened Maxwells Trading with Underscore Hospitality.

As part of the collaboration, guests can experience Chef Jung’s featured dish, Chicken Karaage with green cabbage, sesame vinaigrette, and Japanese tartar sauce, a vibrant reflection of his globally inspired culinary style and refined technique.

This summer at Marisol, guests will experience Chef Jung’s thoughtful perspective through a special seasonal collaboration that celebrates creativity, craftsmanship, and the spirit of shared dining.

The Summer Chef Collab with Chef Chris Jung begins June 2 at Marisol.