Meet the Obelix Team
Oliver Poilevey, a native Chicagoan, began his culinary career at the age of 13 at La Sardine. He worked under the watchful eye of both Chef Gallegos and his father, Chef Jean-Claude Poilevey. At 19 Oliver moved to France to work on a vineyard and at Le Duc Bistro in Paris. Oliver's passion for travel and cooking led him to Hawaii, Los Angeles and Florida where he continued to develop his culinary skills. In 2013, Oliver returned to Chicago and worked at The Publican under Chef Paul Kahan and Brian Houston for a little over a year. In 2014 his father hired him as Sous Chef at Bucktown mainstay, Le Bouchon. As the current chef/owner of Le Bouchon, Oliver along with his brother Nicolas, carry on the Le Bouchon tradition begun by their parents.
Oliver & Nicolas Poilevey
Owners
Sam Handwerger
Chef de Cuisine
Courtney Kenyon
Executive Pastry Chef
Chef Courtney started her pastry career after attending Johnson and Wales university studying Baking and Pastry Arts. She continued her education at Ecole Nationale Superieure de Patisserie, a nationally acclaimed pastry arts school located in Yssingeaux, France.
After she finished schooling, she moved back home to Chicago and worked in many accomplished restaurants, including North Pond and Oriole. While at North Pond, she met her current husband, Luke Snider. Chef Courtney became the Executive Pastry Chef at Oriole when she was only 23 years old and resided as their pastry chef for over 5 years.
Once she left Oriole, she moved down to Miami, Florida to help open a Bouchon Bistro by Thomas Keller as their executive pastry chef and head baker. After two years in Miami, she missed home and decided to move back up to Chicago. Now she is our Executive Pastry chef for both Obelix and Le Bouchon. With her knowledge on fine dining and French cuisine, we are very happy to have her on board.
Ashleigh Lyons
Pastry Sous Chef
Chef Ashleigh was born and raised in Connecticut and graduated from the Culinary Institute of America before moving to Chicago with her partner to pursue her pastry career. She’s spent time honing her craft at some of Chicago’s best restaurants and bakeries; Boka, Lost Larson, and Cocoa and Co, before moving on to be pastry sous chef at Sepia and Proxi.
Rachel Miller
Service Manager
Rachel Miller is a born and raised Chicagoan, whose love for food and hospitality began at home, with parents who frequently hosted extended family and friends around the dinner table. Rachel strives to bring that welcoming sense of generosity to every project that she works. She considers herself lucky to have run the beverage programs at neighborhood favorites Hearty in Lakeview and Community in Portage Park, as well as worked at lauded beverage programs across the city from A10 in Hyde Park, to GreenRiver in Streeterville, and Kumiko in West Loop. Rachel considers it part of her job to educate and inspire those around her, and is honored to support events and programming that foster community. She continues to hone the craft of service and support as the Service Manager at Obelix.
Chef Sam was born and raised in Westchester County of New York. He landed his first job in a kitchen at an Indian/Himalayan restaurant right down the road. Sam continued to bounce around at various restaurants in his hometown before setting his sights on the prestigious Culinary Institute of America at Hyde Park. Upon graduation, Chef Sam moved himself to Chicago for the opportunity to work under Chef Grant Achatz at 3 Michelin Starred Alinea. Before coming to Obelix, he made stops at 1 Michelin Star Yugen, Alla Vita, and 1 Michelin Star Claudia where he was the Executive Sous Chef. Chef Sam enjoys sharing food both as a cook and a diner for the engaging conversation that opens up as a result. Chef Sam is an avid cyclist and enjoys spending his off days with his two cats and partner.
Lou Turner
Head Baker
Chef Lou Turner, a South Eastern Pennsylvania native, began her career after relocating to Cincinnati, OH. The early half of her career began as a savory chef at notable Cincinnati restaurants such as Mitas & Salazar under James Beard Nominated Chef Jose Salazar. Once the pandemic rounded the corner, she and her husband Gene Turner began a fledgling wholesale pastry business focusing on laminated pastries. Eventually, the business evolved into opening a brick-and-mortar bakery in the heart of historic Findlay Market.
Ready for a new challenge, she decided to pack up and move to Chicago for a new adventure , taking a job at Oriole, before joining Obelix.
Specializing in laminated pastry, Lou brings influence from her PA Dutch (German) background, belief in baking with the seasons, and aspiration to bring communities together with food.
