boka restaurant group
GT Fish & Oyster GT Fish & Oyster GT Fish & Oyster GT Fish & Oyster GT Fish & Oyster GT Fish & Oyster GT Fish & Oyster GT Fish & Oyster GT Fish & Oyster GT Fish & Oyster GT Fish & Oyster GT Fish & Oyster GT Fish & Oyster GT Fish & Oyster

photography by Jeff Khauck, Anthony Tahlier & Eric Kleinberg



Chef & Partner, GT Fish & Oyster

Opening GT Fish & Oyster in March 2011, Chef Giuseppe Tentori brought his award-winning cooking techniques to the masses, redefining the American seafood restaurant concept. The Food & Wine “Best New Chef” 2008 and James Beard Foundation “Best Chef Great Lakes” nominee, has received critical praise for GT Fish & Oyster including three-stars from the Chicago Tribune and Chicago Sun-Times, four-stars from Time Out Chicago, and CS Magazine’s “Chef of the Year“ in 2011. In addition to GT Fish & Oyster, Tentori is the executive chef of BOKA Catering Group, a catering experience for any event that requires restaurant quality service and cuisine.

After finishing his tenure at Antica Osteria la Rampina in Milan, a 19-year-old Tentori accepted Chef Gabriel Viti’s invitation to work at his restaurant in Highland Park, Illinois. After Gabriel’s, Tentori headed out west to become the sous chef at the Metropolitan in Salt Lake City, Utah. Two years later, he returned to Chicago and began working at Charlie Trotter’s. Serving the last two years at this award-winning restaurant as chef de cuisine, Tentori spent a total of nine years perfecting his culinary philosophy in this famous kitchen.

In 2007, Tentori accepted the position as executive chef at BOKA Restaurant. Under his reign in the kitchen, BOKA received a Michelin-star four years in a row, making the restaurant a staple in the bustling Chicago dining scene.

This fall, Tentori will expand the GT brand, opening GT Prime, a meat-centric restaurant that will focus on steaks and other cuts of meat. Located in the River North neighborhood, Tentori will continue to carefully integrate his style at GT Prime with an emphasis on local farmers and seasonal ingredients – an innovative pairing that has become his trademark.

After gaining recognition on the sauce offerings at GT Fish & Oyster, Giuseppe began bottling them and now GT Fish & Oyster sauces can be found available for purchase in the restaurant and online. In addition to BURN and SMOLDER, Tentori will create a new line of steak sauces in the fall tied to his new restaurant opening, GT Prime.




Pastry Chef, GT Fish & Oyster

Originally from Massachusetts, Andrea Bonitatibus graduated from Boston University with a degree in Communications and Visual Arts. With an affinity for sweets and a passion for creativity, Andrea continued her education at the French Culinary Institute in New York where she studied Pastry Arts. Her self-proclaimed love for sugar has always played a role in her culinary pursuits but, ultimately, it was the inspiring culinary world in New York City that solidified her desire to pursue a career as a pastry chef.

While in New York, Andrea worked with world-renowned chefs at some of the city’s landmark restaurants including Johnny Iuzzini at Jean-Georges and Elwyn Boyles at Per Se. She later moved on to be the pastry sous chef under Bob Truitt at Ristorante Morini. Andrea’s experiences at three Michelin star restaurants motivated her to work hard and express her vision through dessert.

Andrea recently moved to Chicago and worked briefly for Mindy Segal at Hot Chocolate before transitioning into her current role as Pastry Chef at Boka Restaurant Group’s GT Fish & Oyster. Having loved GT Fish & Oyster since she first dined there, Andrea was thrilled to have the opportunity to join the team

GT Fish & Oyster prides itself as a casual restaurant with fine dining standards, something Andrea reflects in her desserts. She creates innovative and refined desserts without being stuffy, and hopes the customers have a fun and enjoyable experience with each bite.




Sous Chef, GT Fish & Oyster

Chicago native, Andy Elliott has had a life long interest in food and cooking, but what really inspired him to break into the restaurant industry was his excitement to learn something new every day. Andy got a job at Powerhouse working under Chef Jeff Mauro while attending the Cooking and Hospitality Institute of Chicago. Chef Mauro then led Andy to BOKA when it was time to secure an internship at the end of the program.

Andy worked at BOKA for 3 years under Chef Tentori, then left to work at RIA in the Waldorf Astoria in February of 2012. RIA closed at the end of July that same year and he stayed on at the hotel to work at Balsan - the hotel’s casual restaurant. In July of 2013, Andy call Chef Tentori and told him he wanted to come work for and learn from him again and he started at GT Fish & Oyster as Sous Chef soon after.




Sous Chef, GT Fish & Oyster

Kristofer Dabu fell in love with cooking at his very first job as a cook in his hometown of Merrillville, Indiana and he‘s been in the restaurant industry ever since. He originally went to University of Indianapolis to study Music Performance, but was drawn back to the kitchen. He graduated from the Hospitality Institute of Chicago and then worked as Chef de Cuisine at Valley Kitchen & Bar and Executive Chef at Silver Spoon, both in Valparaiso, before signing on at GT Fish & Oyster.

He enjoys working with the great team of people who make GT Fish & Oyster an exceptional place and believes that the level of care and attention to detail he and his team give to cooking sets the tone of the restaurant. When not in the kitchen, he enjoys playing the guitar and cheering for Chicago sports teams.




Bar Manager, GT Fish & Oyster

Danielle Lewis is originally from Louisville, KY, where she also attended college at Bellarmine University. While earning a degree in communications, Danielle started bartending at a local campus club and got her start in the hospitality industry. After graduating, Danielle moved to Chicago where she worked a desk job and realized her passion was in the restaurant industry.

Danielle has spent the last 15 years pursuing her passion in Chicago. After bartending at nightclubs, Danielle found her way to restaurants and has bartended at some of Chicago’s best bar programs including Japonais and The Gage. In the summer of 2011, Danielle joined GT Fish & Oyster where she creates innovative cocktails and enjoyable experiences for each guest.

GT Fish & Oyster offers refined flavors and a relaxed atmosphere, something Danielle matches with her cocktail program, making the modern seafood restaurant a premier destination for both food and drink. What started as a college job led to a career in bartending and she continually finds inspiration from the people who make up the restaurant industry, who are passionate about their craft and what they do. Danielle was recently named one of RedEye’s Best Bartender 2015 contenders and she hopes to continue to offer creative cocktails and the best level of service to the Chicago dining scene.


GT Fish & Oyster