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
Nathan Kim
Chef De Cuisine
Nathan was born in Atlanta, GA and moved to the northside of Chicago at an early age. Growing up his first introduction to French cuisine began by watching Jacque Pepin and Julia Child on PBS. After graduating high school and uncertain about where he wanted to go in life, he enrolled at Washburne Culinary Institute in the Inglewood neighborhood of Chicago. His first French kitchen experience began at the French fine dining concept Tru Restaurant. During his 3 1/2 years at Tru he worked his way up the ranks finishing his time there as tournant/saucier. He then spent the next 2 1/2 years working under Chef Thomas Lents at Sixteen Restaurant, during his time there the restaurant received and maintained Two Michelin stars. After helping to open Bellemore Restaurant under Chef Jimmy Papadopoulos as sous chef, Nathan moved on as the opening sous chef of Jeong Restaurant where he spent the next 2 1/2 years working with Chef Dave Park. Here he had a chance to reconnect with his Korean Roots, cooking food that was extremely personal and nostalgic. In his current role as Chef De Cuisine of Obelix he has helped lead the team to such accolades as finalist for Best New Restaurant by the James Beard Foundation as well as Best New Restaurant by Chicago Magazine. His focus remains on mentoring the team and creating food that is both delicious and memorable.
Antonio Incandela
Executive Pastry Chef
Alex Martinez
Sous Chef
Chef Al is Evanston born and raised. He began his career in Columbia Missouri at a bar and grill with Chef Chris McDonnel who he considers an important influence in steering his direction towards kitchens. He bounced around Michelin starred Tru, Everest, and Avenues before packing his bags and heading to New York City. Over a 14 year stint in New York, Chef Al had the opportunity to work for legendary French Chef Daniel Boulud at a number of restaurants under the Boulud brand. Upon Moving back to Chicago, Chef Al opened up Testaccio in Logan Square and Obelix sister restaurant Taqueria Chingon. Chef Al came to Obelix because loves French cooking: “It’s what I do best.” At Obelix, Chef Al brings a deep understanding of French cooking and helps the team execute classic dishes in a modern way. On his off days, you can catch Chef Al hunting for the next hat or pair of shoes to add to his collection.
Sam Handwerger
Sous Chef
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 girlfriend.
Chef Antonio Incandela was born and raised in the northwest suburbs of Chicago. Antonio began his culinary career as an Artisan Baker for Hogsalt Hospitality. Eventually studying pastry throughout Italy and under masters such as Massimo Pica. Antonio became the Executive Pastry Chef of the critically acclaimed and Michelin starred Spiaggia and Cafe Spiaggia in Chicago. It was at Spiaggia that Antonio evolved his love of Hospitality and truly developed his voice in pastry. He then continued as the opening pastry chef of Obelix and its sister restaurants Le Bouchon and Taqueria Chingon. For Antonio, his passion for food is fueled by his deep love for people and bringing them together.