Chef/Partner Jimmy Papadopoulos describes his style of cooking as "bold, bright and beautiful."
In partnership with Boka Restaurant Group, Bellemore aims to define the category of "Artistic American" in both cuisine and decor.
Designed by Karen Herold of Studio K, the sleek interiors feature brass details accentuating natural elements, plush blush sofas, and nostalgic wood & wicker seating. And don't forget the peacocks.
"Cooking is like love,
It should be entered into with complete abandon
Or not at all."
— Harriet Von Horne
Chef Jimmy Papadopoulos's passion for the restaurant industry has always revolved around two driving forces, people and food.
A fascination with the art, style and technique of cooking, as well as the opportunity to enrich the lives of others through an amazing meal has been his inspiration since the beginning of his career.
Jimmy graduated from the Le Cordon Bleu Chicago in 2005 and went on to work at De La Costa under Chef Adam Schop. He then made a "home" at Sam & Harry's at the Renaissance Hotel Schaumburg in 2008 where he rose through the ranks to become Chef de Cuisine at the age of 24. Jimmy spent the next 4 years refining his management philosophy and continually pushing himself to define his craft.
It was his work as the Executive Chef at Bohemian House that catapulted him to the forefront of the Chicago culinary scene when the restaurant opened in 2014. His elevated takes on Eastern European dishes, combined with his passion of connecting with people through food, earned Bohemian House a Michelin Bib Gourmand award. Jimmy also earned individual recognition for his work at Bohemian House and was named Eater Chicago's Chef of the Year, as well as one of Zagat's 30 under 30 in 2015.
Chef Jimmy met Rob Katz and Kevin Boehm, owners of Boka Restaurant Group, in the summer of 2016 and a partnership bloomed from there, resulting in Bellemore. At Bellemore, Chef Jimmy delivers unforgettable culinary experiences that showcase the soulful and rich techniques.