Mindy's HotChocolate is the culmination of Chef Mindy Segal's 20 years of creativity and passion for the culinary experience. This urban cafe is a marriage of contemporary food and desserts inspired by seasonal and local ingredients. The multi-course meal, perpared by a team of talented chefs, will feature seasonal ingredients highlighted with a special beverage pairing. Saving the best for last will be dessert, custom crafted by Chef Mindy Segal, guaranteed to conclude the evening on a sweet note.  

Tickets for the dinner are $75.00* per person. 

Monday, June 24, 2013
Starting at 5:30 p.m.

*Tickets are not refundable but are transferable

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Mindy Segal, Owner & Pastry Chef Mindy's HotChocolate, Chicago, IL

Pastry Creator, Mindy Segal, specializes in contemporary American cuisine, believing that quality and technique is fundamental to the development of a great dessert. Segal places a modern twist on traditional classics. Her innovations and ambitious style showcased in such desserts as One Banana Two Banana and Cake-n-Shake have prompted critical acclaim. Segal exhibits tremendous respect for her ingredients, organizing her plates according to the combination of texture, temperature and taste, rather than appearance alone.

Chef Segal’s early professional positions placed her in some of the most reputable kitchens in the country. After graduation from Kendall College, Segal took her first position at Chicago’s Ambria as pastry assistant to Judy Contino whom Segal considers her most important influence. She continued to refine her craft as pastry chef at such prestigious venues as Spago, Gordon, Charlie Trotter’s and MK. Segal has also developed dessert menus for numerous restaurants in Chicago.

Among her many accomplishments, Segal won the Jean Banchet award for Best Celebrity Pastry chef in Chicago, Chicago Magazine’s Pastry Chef of the Year and for two consecutive years the Time Out Chicago’s Eat Out Awards for Best Pastry Chef. In 2007, 2008, 2009, 2010 and 2011 The James Beard Foundation honored Mindy as the country’s most Outstanding Pastry Chef at the 25th annual event. She has also been featured in numerous magazines and newspapers as well as made appearances on several television shows.

Chef Segal’s solo venture, HotChocolate Restaurant and Dessert Bar, is the culmination of her 20 years of creativity and passion for the culinary experience. The urban café is a marriage of contemporary food and desserts inspired by seasonal and local ingredients. Hot Chocolate has an innovative and ever changing menu, friendly and educated service with a mission to constantly exceed the diner’s expectations. It is a full service restaurant whose food is truly inspired by all aspects of the “localvore” movement.

Dennis Stover, Executive Chef Mindy's HotChocolate, Chicago, IL

Quietly creating a name for himself over the past several years by working under an enviable line-up of Chicago’s most celebrated chefs, Dennis Stover has recently taken his career to the next level with his first position as Executive Chef at Hot Chocolate.

Stover’s culinary career began with an Army scholarship to the College of DuPage. While attending classes, he honed his skills in the kitchens of Le Titi De Paris and Vie.

Upon graduating from college, Stover joined the original kitchen team that launched James Beard award-winning chef Paul Kahan’s The Publican. Stover continued on with Kahan’s group One Off Hospitality accepting his first Sous Chef position at Chicago’s acclaimed taqueria, Big Star. In 2012 Stover then accepted a position as Executive Sous Chef at the Michelin starred Longman & Eagle, which was named one of Esquire's 'Best New Restaurants in America'.

Now In March 2013, as Executive Chef of HotChocolate, Stover will be complementing Segal’s mastery of pastry by handling the savory side of the restaurant’s culinary program. 

Nathan Sears, Chef The Radler, Chicago, IL Coming Soon!

Chef Nathan Sears, a Midwest native, born in Arkansas and raised in Chicago's south suburbs, attended the Cooking and Hospitality Institute of Chicago and graduated in two years with a cooking internship lined up at Coco Pazzo under Executive Chef Tony Priolo. Upon completing his internship, Sears worked with many of city’s top chefs including: Andrew Zimmerman at Mod in Wicker Park and Paul Virant at Vie. In a joint venture with longtime friend Adam Herbert, Sears will open The Radler in the Fall of 2013. With a focus on their personal heritage and that of Chicago, The Radler will encompass ideals and ideas on modern dining through the eyes of Germany.