Executive Chef

ABOUT THE LAKE:

The Lake is a new private social club opening in September 2026 in Chicago’s River North neighborhood. Spanning 26,000 square feet, the clubhouse will feature a classic brick-and-limestone exterior paired with stylish contemporary interiors, creating an atmosphere that is both elegant and inviting. Designed to foster a vibrant, welcoming community, The Lake will center around an exceptional food and beverage program and bring together individuals from diverse backgrounds who share a love of gathering with family and friends. The club will offer three distinct restaurants, including a French-inspired brasserie, a British American restaurant, and an Italian trattoria. In addition, members will enjoy two cocktail bars, a members’ wine cellar, a roof terrace, three guest rooms, and a small spa, all thoughtfully designed to create a dynamic and curated experience.

ABOUT TOPOGRAPHY:

Topography is a hospitality company founded by Liam Krehbiel in 2021 that develops and operates a collection of luxurious hotels and clubs, with a vision to build a world-class company known for excellence in guest experience, employee satisfaction, financial performance, and environmental stewardship. The Lake will be Topography’s first property to open, with additional projects in development across Wisconsin, New England, and North Carolina; in addition to leading Topography, Liam is also the co-owner of Ballyfin, a family-owned five-star country hotel in Ireland that was awarded three Michelin Keys in 2024 and named the best country hotel in Ireland and the United Kingdom by Travel & Leisure.

CULINARY, BEVERAGE & SERVICE PHILOSOPHY:

The Lake’s restaurants will honor timeless classics across three distinct types of cuisine. We believe truly exceptional hospitality is defined by the quality of food, beverage, and service—delivered with the precision, warmth, and personality of the world’s best independent restaurants. Rather than replicating conventional luxury club dining, our ambition is to exceed it by creating experiences that feel personal, intentional, and deeply memorable.

Leaders at The Lake are expected to champion standards of food, beverage, and service that are:

• Chef- and craft-driven, not formulaic
• Technically excellent, yet warm and human
• Consistently refined, without becoming rigid or impersonal

This philosophy must be evident in every interaction, from the quality of ingredients and cooking to beverage execution, pacing of service, staff knowledge, tone, and attention to detail.

ABOUT THE POSITION:

The Executive Chef will be responsible for the overall vision, execution, and performance of all culinary operations at The Lake, including three restaurants, private dining, events, and member-driven experiences. The role requires an exceptional balance of creativity, operational discipline, financial acumen, and people leadership, ensuring that The Lake’s food program is among the finest in the city and aligned with Topography’s broader standards of excellence.

KEY RESPONSIBILITIES:

The Executive Chef will be responsible for the overall vision, execution, and performance of all culinary operations at The Lake, including three restaurants, private dining, events, and member-driven experiences. The role requires an exceptional balance of creativity, operational discipline, financial acumen, and people leadership, ensuring that The Lake’s food program is among the finest in the city and aligned with Topography’s broader standards of excellence.

Culinary Vision & Operations

• Establish and execute a compelling, cohesive culinary vision across all three restaurants and dining venues, reflective of The Lake’s identity and member expectations.
• Ensure consistent excellence in food quality, presentation, and execution across all services, from à la carte dining to private events.
• Collaborate with senior leadership to define culinary standards, policies, and best practices that align with Topography’s brand values.
• Collaborate with the Director of Food and Beverage and the General Manager on menu development for all three restaurants.
• Oversee menu development, recipe standardization, sourcing strategies, and seasonality planning.
• Maintain rigorous food safety, sanitation, and quality assurance standards at all times.

Financial Performance & Controls

• Develop and manage culinary budgets, food and labor costs, and inventory controls to meet financial objectives.
• Partner closely with the General Manager and finance team on forecasting, pricing strategies, and margin optimization.
• Ensure efficient purchasing, vendor relationships, and cost controls without compromising quality.

Leadership & Talent Development

• Recruit, train, and lead a high-performing culinary leadership team, including chefs de cuisine, sous chefs, and pastry leadership as applicable.
• Foster a culture of mentorship, accountability, collaboration, and continuous improvement within the kitchen organization.
• Serve as a visible leader and role model, embodying The Lake’s core values in daily operations.
• Build a strong bench of talent to support both opening operations and long-term growth.

Programming & Member Experience

• Collaborate with the General Manager, Membership Services Director, and Events teams to create compelling dining experiences, special events, and culinary programming that enhance member engagement.
• Support private dining, tasting menus, wine and food pairings, and seasonal celebrations.
• Remain attuned to member feedback and evolving preferences to continually refine the culinary offering.

Pre-Opening & Strategic Planning

• Play a key leadership role in pre-opening activities, including kitchen design input, equipment selection and purchasing, vendor onboarding, and operational readiness.
• Establish systems, training programs, and workflows to ensure a seamless opening and sustainable long-term operations.

REPORTS TO:

General Manager

CANDIDATE REQUIREMENTS:

The Lake is seeking candidates who have the skills, experience, and motivation to thrive in a highly collaborative, excellence-driven environment. Specific requirements include:

Professional experience:

• 10+ years of progressive culinary leadership experience at restaurants, luxury hotels, or private clubs with a reputation of culinary excellence.
• Demonstrated success in menu development, team leadership, and delivering exceptional dining experiences to a discerning clientele.
• Strong financial acumen, with deep understanding of food and labor cost management.
• Experience with pre-opening restaurants or hospitality concepts strongly preferred.
• Culinary degree or formal training preferred; equivalent professional experience required.

Commitment to and demonstrated track record of excellence with Topography’s core values:

• Drive: Brings an ownership mindset and holds themselves accountable for results.
• Teamwork: Builds strong, collaborative teams and prioritizes collective success.
• Empathy: Respects and seeks to understand diverse perspectives from colleagues and members.
• Excellence: Maintains uncompromising standards in food, service, and leadership.
• Integrity: Acts honestly, transparently, and ethically at all times. 
• Judgment: Makes thoughtful, effective decisions in complex and fast-paced environments. 
• Creativity: Approaches challenges with imagination, curiosity, and adaptability.
• Positive Attitude: Leads with energy, optimism, and resilience.
• Self-Awareness: Understands personal impact and continuously seeks growth.

COMPENSATION:

The Lake offers a competitive compensation package that includes a base salary, annual bonus and a 401(k) plan. Additionally, The Lake provides a comprehensive benefits package, including medical, dental, and vision insurance, and paid vacation. Topography Hospitality is an equal opportunity employer.

START DATE:

Q1 2026

LOCATION:

Chicago, IL