When he opened GT Fish & Oyster in March 2011, Chef Giuseppe Tentori redefined the American seafood restaurant, earning critical regional and national recognition, including: three stars from the Chicago Tribune and the Chicago Sun-Times, four stars from Time Out Chicago, two-time semi-finalist for “Best Chef: Great Lakes” from the James Beard Foundation, and the CS Magazine's "Chef of the Year" award in 2011.
In 2016, Tentori expanded the GT family with the opening of GT Prime Steakhouse, an innovative shareable steak concept situated in Chicago's River North neighborhood. As with his other concepts, Tentori emphasizes sourcing from local farmers and using seasonal ingredients at GT Prime—an approach that has become a trademark across his ventures.
Upon finishing his tenure at Antica Osteria la Rampina in Milan, Chef Giuseppe Tentori, then 19, came to the U.S. on invitation from Chef Gabriel Viti to work at his restaurant in Highland Park, Illinois. He then traveled west to the Metropolitan in Salt Lake City, where he was Sous Chef. After two years at the Metropolitan, Tentori returned to Chicago and joined Charlie Trotter's where he spent a total of nine years honing his culinary philosophy in the esteemed kitchen including two years as Chef de Cuisine.
Tentori first joined forces with Boka Restaurant Group as Executive Chef at Boka in 2007. At Boka, Tentori garnered noteworthy praise, receiving a Michelin star four years in a row and making the restaurant a staple in the bustling Chicago dining scene. Tentori was named "Best New Chef" by Food & Wine magazine in 2008 and earned three nominations for "Best Chef: Great Lakes" by the James Beard Foundation over the course of his tenure as Executive Chef.
Today, Giuseppe Tentori is the Chef and Owner of GT Fish & Oyster, GT Prime Steakhouse, and Boka Catering Group. As the Executive Chef of Boka Catering Group, Tentori brings an innovative, chef-driven perspective to a vast array of events, setting a new bar for event cuisine in Chicago.