Cooking Education & Classes
Innovation
Be it a restaurant, culinary school or consumer product, Soigné believes all aspects of working in the food business aim to make people’s lives happier and easier. With over 25 years combined experience in virtually every facet of the food industry, we understand the needs and wants of our clients and their consumers. Our goal is to exceed the expectation of every customer by providing premier culinary solutions, unparalleled service and attention to every detail. We look forward to working with you. mail soigné culinary artistry 743 north wolcott avenue suite one chicago, illinois 60622 e.mail chefs@soigneculinary.com phone 312|738|2700 fax 312|896|9240 Kris Lorenz Kris brings to Soigné a unique combination of culinary talent, consumer expertise and a designer’s eye. Her background includes extensive experience in brand marketing, new product innovation and cooking in international 4-star kitchens. A dynamic speaker, instructor and consultant, Kris lends her expertise to clients on restaurant and industry trends, plate presentation, and menu design. Prior to launching Soigné, Kris ran her own multi-faceted culinary solutions company specializing in personal chef services and food industry consulting. Kris holds degrees in Business Marketing and Graphic Design from the University of Iowa. Her culinary training is credited to the French Culinary Institute in New York City, Sunrice Academy in Singapore and the California Sushi Academy in Los Angeles. Tom McGinty Tom’s blend of restaurant industry success, creative vision and proven leadership embody the core values of Soigné. With over ten years experience as an executive chef, he has developed and led successful culinary teams in fine dining establishments and private clubs nationwide. Tom’s creativity as an established writer and food stylist has been featured in numerous cookbooks, newspapers and magazines. Prior to co-creating Soigné, Tom concentrated his talents on recipe development and testing, hands-on cooking instruction and corporate team building. Tom has a degree in Social Science from Florida State University and completed his formal culinary training at the Pennsylvania Institute of Culinary Arts.