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JUDGES
Chicago’s celebrity chefs serving as
commentators and judges for the Battle of the Hospital Chefs
include:
Ina Pinkney
Chef/Owner,
Ina’s
1235 W. Randolph Street, Chicago
 Ina
Pinkney was the chef/owner of The Dessert Kitchen Ltd. for
10 years and supplied private customers, restaurants,
caterers and hotels with desserts. She opened Ina’s Kitchen
in 1991, which quickly became Chicago’s Premier Breakfast
Restaurant and is now the Chef/Owner of INA’S, an American
Food restaurant serving Breakfast, Lunch and Dinner in
Chicago’s trendy West Loop Market District.
This media-savvy professional with a
camera-ready personality has appeared twice as a guest on
SWEET DREAMS with Gale Gand on the Food Network and was
featured on THE BEST OF on that network as well. She is a
frequent and welcomed guest on local news and cable TV and
has done interviews on radio shows in the U.S., Canada and
Germany.
[complete
bio]
Jimmy Bannos
Chef/Owner,
Heaven on Seven
600 North Michigan Avenue, Chicago
 Jimmy
Bannos, a third-generation restaurateur, worked at his
parents’ diner when he was growing up between the age of 9
and 20. After receiving his formal culinary education at
Washburne Trade School, Bannos became infatuated with
Crescent City cooking in the early 1980s and worked with
famous New Orleans chefs, such as Paul Prudhomme at
K-Paul’s, Frank Brigtsen and Emeril Lagasse.
Bannos’ bustling New Orleans-style
Heaven on Seven restaurants have been one of the most
popular eateries in Chicago for 27 years. Serving a highly
personalized interpretation of New Orleans and Southern
cooking, Bannos has smartly reinvented his food and his
restaurant over the years to keep his concept fresh and
vibrant. Today, he marries Latin, South American, Asian and
Western European methods with New Orleans techniques and
ingredients. In 2007, Bannos was selected by the American
Culinary Federation (ACF) Chicago Chefs of Cuisine
Association as its second inductee into the Chicago Chefs of
Cuisine Hall of Fame and Culinary Museum.
[complete
bio] [high
resolution photo]
Jesse Cobb
Corporate Executive Chef, Foodservices Division,
Nestle
Brands Company
President,
American Culinary Federation
Chicago Chefs of Cuisine
 Chef
Cobb has a diverse and extensive culinary background. He has
been employed in several property styles and management
positions. His background ranges from fine dining to large
banquets as well as research and product development.
Throughout his career, he has interacted with and supported
national chain operators, retail and food manufacturers,
providing menu/product development and operational staff
training.
As a Corporate Chef for Nestlé, Chef
Cobb helps foodservice and retail operators optimize the use
of Nestlé products in their kitchens. He also provides
hands-on demonstrations, lectures and back of the house
assistance, which includes recipe development for Nestlé
products to many segments of the food industry: schools,
colleges, hotels, foodservice and food processors. His
territory is in the Central Division, and he is based out of
Chicago.
[complete
bio]
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