About
With our wealth of knowledge & experience we bring our talents to you.
Let us take care of the details.
Let us take care of the details.
Chef Mark
Mark Chmielewski began his culinary career over thirty years ago as a baker in Connecticut where he grew up influenced by his family where everything revolved around the kitchen.
Chef Mark was formally trained at the Culinary Institute of America then spent years in New York City training at some the world best kitchens before ending up in Chicago.
Chef Mark's career has brought him all over the world. Asia, Europe, Mexico, as well as throughout the United States & Hawaii.
From running Wolfgang Pucks Chicago catering at the Museum of Contemporary Art Chef Mark has extensive experience in the catering world from grand weddings to intimate gatherings in a client’s house.
Chef Mark brings his passion and talents to each event to ensure you are able to host a party you are able to enjoy.
Mark Chmielewski began his culinary career over thirty years ago as a baker in Connecticut where he grew up influenced by his family where everything revolved around the kitchen.
Chef Mark was formally trained at the Culinary Institute of America then spent years in New York City training at some the world best kitchens before ending up in Chicago.
Chef Mark's career has brought him all over the world. Asia, Europe, Mexico, as well as throughout the United States & Hawaii.
From running Wolfgang Pucks Chicago catering at the Museum of Contemporary Art Chef Mark has extensive experience in the catering world from grand weddings to intimate gatherings in a client’s house.
Chef Mark brings his passion and talents to each event to ensure you are able to host a party you are able to enjoy.
Chef Kieran
Kieran Ronayne’s insatiable interest in food began at home, cooking with his mother Nadine, whose father was a chef. It seems his very DNA compelled him to the kitchen.
After studying at Chicago’s Cooking and Hospitality Institute, he joined the opening team at Green Dolphin Street, working with Chef Victor Gechrit.
His journey would lead him to Food For Thought catering, running their catering division kitchen as Executive Sous Chef. His next stop at Wolfgang Pucks at the MCA was fortuitous, as he met Chef Mark, and they would collaborate on future projects.
His love and curiosity about food has never abated, sending him to work in France for Chef Pascal Robert, make rice paper in the Mekong Delta, Phyllo dough on a rooftop in Casablanca and sticky rice with mango in Thailand. This wealth of experience is on display with every event and menu produced at Toque.
Kieran Ronayne’s insatiable interest in food began at home, cooking with his mother Nadine, whose father was a chef. It seems his very DNA compelled him to the kitchen.
After studying at Chicago’s Cooking and Hospitality Institute, he joined the opening team at Green Dolphin Street, working with Chef Victor Gechrit.
His journey would lead him to Food For Thought catering, running their catering division kitchen as Executive Sous Chef. His next stop at Wolfgang Pucks at the MCA was fortuitous, as he met Chef Mark, and they would collaborate on future projects.
His love and curiosity about food has never abated, sending him to work in France for Chef Pascal Robert, make rice paper in the Mekong Delta, Phyllo dough on a rooftop in Casablanca and sticky rice with mango in Thailand. This wealth of experience is on display with every event and menu produced at Toque.
We are strong proponent's of using and consuming the most seasonal, sustainable and all natural products