Chef Marcos Campos continues to honor Spanish cooking and hospitality while incorporating the best the season has to offer with new compositions.
Congratulations to FMK's Chef Chris Curren, Black Bull’s Chef Marcos Campos, and the Bonhomme team for a delicious trip to the James Beard House in New York! Last month they served a 9-course dinner with sherry pairings by González Byass. We are honored to work with such talented team and look forward to what they have in store for us next back home in Chicago!
We had a very special visitor from Spain last week! Chef Marcos' father stopped by the Black Bull kitchen and taught the staff how to make his famous Spanish chorizo.
"Working at my father's butcher shop from a very young age - becoming a butcher myself by my mid-teens - I developed a deep passion for food and cooking, and an unrelenting admiration for the farmers and fishermen who labor to provide us with the exquisite products that we prepare our dishes with." - Chef Marcos Campos
Chef Marcos continues to surprise us, and our palates, with new seasonal menu items. His new favorite happens to be ours, too! "Gambas al Ajillo", garlic oil confit shrimp with red pepper and chives.