Anton Barich

Anton Barich has been in the hospitality industry all of his life. As Founter/CEO he brings his passion for culinary and viticulture/oenology excellence to the table by creating unique dining, wine and overall experiences. Barichs passion for cooking began at a young age in his grandmothers kitchen in Chicago, and continued throughout high school,... during which time he cooked in establishments ranging from the local Italian restaurants to community programs. An Eagle Scout himself, Barich also served as a Cooking Merit Badge counselor for the local Boy Scout program. While pursuing his Public Relations degree at Bradley University, Barich never lost his love for hosting weekly dinner parties and sharing his culinary and viticulture passion with friends and neighbors. After college, Barich moved to Chicago to pursue his career in corporate public relations working in consumer (at Bozell, Sawyer, Miller Group and True North Communications) and healthcare (Edelman Worldwide) public relations and with the American Cancer Society producing their monthly cable TV show and directing all their large-scale fundraisers. But the culinary life was still calling. Barich left corporate public relations and took a job as the Associate Director of the River North Association (RNA) in Chicago and enrolled at the Cooking & Hospitality Institute of Chicago (CHIC), a Le Cordon Bleu institute. River North is the Mecca of culture, arts and culinary in Chicago and is home to the restaurants of Rick Bayless, Carrie Nahabedian, Wolfgang Puck, Gordon Sinclair, Rick Wahlstedt, Jerry Kleiner and Billy Dec to name a few. The personal interaction with these renowned chefs only fueled Barichs desire and motivation. While continuing his job at RNA and attending CHIC Barich began his own restaurant consulting business, opening such restaurants as DVine Wine Bar, Big Night Italian Restaurant, Alter Ego Restaurant & Bar and European Café & Martini Bar. Upon graduation from CHIC, Le Cordon Bleu, Barich opened his own Italian restaurant and steak ...Read More