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Down in the Cellar

In the 18th century, gin was believed to be the cure for various illnesses, and a legislation was passed requiring every vessel to take on board a certain quantity of this spirit.

All newly commissioned ships received a ‘Gin Commissioning Kit’ – a wooden box containing ­two bottles of ‘Navy Strength’ gin and glassware – in a practice that lasted for almost ­two hundred years. The tradition has long been abandoned but there is still a special relationship between the Royal Navy and gin.

Welcome to The Gin Commission.

The Crew

Kevin Bratt

Kevin Bratt

Beverage Director

The hospitality industry was a career meant-to-be for Kevin. Growing up on the West Coast in Washington, Kevin first began waiting tables simply to make ends meet. A football scholarship brought him east, at least somewhat, to Orange City, Iowa where he attended Northwestern College. During this time he would frequently make trips up to the Chicagoland area and it wasn’t before long that Kevin fell in love with the Windy City, as well as its growing restaurant scene.

In 2000, Kevin joined Lettuce Entertain You as the Wine Director at Joe’s Seafood, Prime Steak & Stone Crab in Chicago. In his 20+ year tenure there, he has opened two additional Joe’s locations (Las Vegas & Washington, DC), and currently serves as the Divisional Beverage Director for the concept, in addition to now serving as Beverage Director for The Gin Commission.

Donny Farrell

Executive Chef

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.

Private Parties

Host your next event with us and let us curate the sophisticated soiree your group will rave about. Our space is great for reception style events and cocktail classes. Think of us for your next Happy Hour Function, Business Celebration, Birthday, Engagement Party, Milestone Celebration or Friday Night Out!

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