Sous Chef Jordan Beverung
Jordan was born and raised in Milwaukee, Wisconsin and got his start in the restaurant business at The Knick in the Knickerbocker Hotel in Milwaukee. He moved to Minneapolis in 2002 where he took his degree in culinary arts from Le Cordon Bleu-Brown college. In Minneapolis he worked at the award winning Kincaid’s and Restaurant Alma where he learned about local, sustainable agriculture in a small, well-respected restaurant. He moved to Chicago in 2004, working at the Pump Room and Park Grille. He was the executive chef at Green Dolphin Street before opening Sage Grille with us as Sous Chef.
Sous Chef Charles Andersson
A native of Chicago, Charles was raised with a deep appreciation for fine food, having been exposed to the cuisines of Europe during his travels at a young age. His first job was at the award winning Gimanelli's Delicatessen in the San Francisco Bay when he was sixteen, which led to a cooking position at Garre Cafe and Vineyard in Amador Valley before attending Western Culinary Institute in Portland, Oregon. After graduation in the top of his class, Charles returned to Chicago to work at Green Dolphin Street. After two years, he left to open Butter under Chef Ryan Poli, and later went on to do a stint at Crofton's on Wells before coming to Sage Grille and reuniting with his old crew.
