Donny Farrell can recognize he’s always been on a path towards the kitchen. A high school athlete who loved the camaraderie of his sports teams, Donny found a similar type of teamwork in the back of the house. While attending Kendall College in 2008, after receiving his undergraduate degree from DePaul in Chicago, Donny began working at the now-shuttered Leopold as a line cook. There, he was introduced to the principles of making everything “from scratch” and taking his craft seriously. He also learned the value of sourcing quality ingredients and products, and that a great menu can’t be created from mediocrity.
After stints at Girl and the Goat as a butcher and line cook, and Juno as a hot kitchen chef, Donny made his way to Quality Crab & Oyster Bah where he joined the opening team as a sous chef. Today, Donny oversees the kitchen as Executive Chef, in addition to being the creative mind behind the food menu at The Gin Commission.