Featuring 

Bo Xu

Master Chef in Chinese  Cuisine

 Philosophy of Culinary Art:

  Customers are the Boss

    Culinary art is an art of nature

       Ultimate color of food is green

          Food for health is food for ever

About Chef Bo 

• October of 2001  Featured on Channel 25 of Indiana with resounding follow-up interest in Chinese Culinary Techniques
• May of 2004  Featured at the Country Club Master Chefs Conference in Chicago where he earned outstanding comments

• January of 2005   Featured in Courier News’ story “When East meets East”
• February of 2005  Featured in Daily Herald’s Dining Column “Yin & Yang”
• August of 2005  Featured in Daily Herald’s Food Column “Authenticity his claim to fame” with his specialty recipe Black Pepper Garlic Beef Tenderloin published
• January of 2006  Featured in Daily Herald’s article “Dishes: TL’s Four Seasons”
• November of 2006  Featured at Elgin Community College’s Distinguished Visiting Chef Series 2006-2007
• November of 2006  Featured in Bartlett Examiner’s news story “Four Seasons chef cooks for students”

1987           Started career in fine dining of

                 Chinese Cuisine

1993-1997    Toured the entire country of

                  China representing his Hotel at

                  food festivals and cooking tour

                  -naments to promote Sichuan

                  Cuisine Specialties

    (including Sheraton Hotel of Tianjin, Wanda Hotel of Dalian, Tai Lake Hotel of Wuxi, International Convention Center of Tianjin, and Emperor’s Restaurant of Beijing.）

1997-2000    Served as Master Chef of

                  Chengdu Hotel

2001-          Served as Master Chef in Los-

                  Angeles, Indiana, and Chicago

Lunch - Dinner - Carry Out - Catering-Delivery

(Minimum $20 lunch

   $30 dinner)

Closed  Monday

TUE. - THUR.  11:30 AM -   9:00 PM

FRI. & SAT      11:30 AM - 10:00 PM

SUN.              12:00 PM -   9:00 PM

LUNCH SPECIAL

$5.95~$7.50

TUE. - FRI. 11:30 AM - 2:30 PM

TEL : (847) 550-1168 FAX :  (847) 550-9646