Born and raised in Monterey, California, it was only natural that Alpana Singh would develop an interest in wine. Her family owned an ethnic grocery store in Monterey where she worked at an early age; a life experience that she credits for her present day work ethic. While waiting tables in college, she discovered her love for wine and found that it combined her varied interests of traveling, history and food. At the age of 19, Alpana landed her first job in the wine business as a sales clerk at Nielsen Bros. Market in Carmel, California. In 2000, at the age of 23, she became the sommelier for the highly acclaimed Everest Restaurant in Chicago. Three years later, Alpana passed the final level of the Master Sommelier exam.
For ten seasons, Alpana served as the host of the Emmy Award-winning restaurant review television show, Check, Please!, which airs weekly in Chicago on the PBS station WTTW Channel 11. She appeared frequently on the station’s nightly news program, Chicago Tonight, where she answered viewer questions regarding wine and spirits in her ongoing segment, Ask Alpana. Nationally, Alpana has appeared on The Today Show and Food Network’s Iron Chef America as well as in numerous publications including Newsweek, Food & Wine, Wine Spectator, Bon Appetit, and The New York Times. Most recently she received the 2013 Sommelier of the Year Wine Star award from Wine Enthusiast and was also named one of Food & Wine’s Sommeliers of the Year in 2013.
A graduate of Le Cordon Bleu College of Culinary Arts in Chicago, Tanya Baker served as line cook and chef de cuisine in restaurants throughout the city before joining The Boarding House’s opening team.
Executive Chef Baker’s focus at The Boarding House lies in preparing simple, seasonal and visually appealing dishes. She applies a ‘less is more’ philosophy when it comes to food and pays delicate attention to enhance each product’s natural beauty, adding fun and elegant elements along the way.
As the only kid in grade school that had seaweed, pickled daikon, and rice packed in their lunch box, Baker’s Korean mother had a large impact on her introduction to food. She spent most of her childhood in the kitchen, watching, learning, and eating with her mother. Combined with her father’s Cajun roots and his family’s affinity for gumbo, jambalaya, dirty rice, and other Southern dishes, Baker developed a diverse palate early on. After a trip with her parents to Louisiana, her love of Southern flavors grew deeper and she and her father returned home inspired, preparing homemade boudin and crawfish beignets for the Super Bowl. Baker’s parents played a significant role in feeding her curiosity for food then, and continue to support her love of the industry today.
Outside of the kitchen, Baker spends her time with friends and family, fishing, golfing, being outdoors and enjoying the city of Chicago.
As Chef de Cuisine, Chef Cecchini oversees the kitchen at The Boarding House, executes private functions, and assists the executive chef with menu development and cost control.
Cecchini combines “old world” technique with a modern, simple approach to the restaurant’s cuisine. Previously, Cecchini served as Sous Chef at acclaimed Chicago restaurants including Piccolo Sogno Due and The Florentine, and cooked at Cibo Matto and Flight after graduating from Le Cordon Bleu.
Growing up watching his Italian immigrant grandparents do things the “old world” way, Cecchini’s love affair with food began early; he remembers being wide-eyed at four years old when his grandfather and uncle brought home a wild boar to butcher after hunting. Cecchini’s intrigue continued as he was surrounded by food on countless trips to Italy and, eventually, as he cooked at a few of his relatives’ establishments abroad after high school. It was in Italy that Cecchini realized his desire to make a career of his passion.
The Boarding House chef is inspired by Dario Cecchini (no relation), whose butcher shop is located right across the road from his restaurant, Ristorante Solociccia in Italy, where he serves up simple dishes using the byproduct that he doesn’t sell in his butcher shop. A true master of his craft, Dario utilizes every part of the animal he butchers, leaving little to no waste. A culinary minimalist, Cecchini, too, finds simplicity to be the name of the game and seeks out freshest products possible to align with this philosophy.
Outside of the kitchen, he enjoys reading, being active, and woodworking. Cecchini is currently in the midst of building a butcher’s block table and restoring a clothing trunk that his grandmother used to move all of her belongings to Chicago from Italy.
Julia Fitting began her baking career in 2006 in her native Colorado where she worked at Crested Butte Cookie Company, and later served as the Assistant Manager at the bakery of Crested Butte Mountain Resort. In 2010, Julia opened Object of My Confection, her own baking business in Crested Butte, before joining L’Art de la Pâtisserie Program at The French Pastry School in Chicago where she studied under acclaimed artisans. Julia honed her craft in Chicago in kitchens including The James Hotel, Alliance Bakery, Hendrickx Belgian Bread Crafter, and L2O Restaurant. She most recently served as the Pastry Cook at the Sofitel Chicago Water Tower. Time Out Chicago named Julia one of “Four Pastry Chefs to Watch in 2013.” She helms the bread, cheese and pastry program at The Boarding House.
Matthew Sheridan was born and raised in the Lakeview neighborhood of Chicago. He received his Bachelor of Fine Arts in Fashion Design from the Pratt Institute in Brooklyn and worked in fashion production, but his true calling was the restaurant business. He lived in New York for ten years, working at Le Pere Pinard, Balaboosta and Olea – restaurants specializing in Mediterranean fare and European wine programs. He then returned to Chicago and worked at Vermilion restaurant until meeting Matt Fisher at Eve. He began as a server and was quickly promoted to event planner, Maitre d’ and Manager. Matthew continually seeks new ways to exceed customer expectations by developing guest recognition techniques and ideas culled from his extensive travels, which include tours in Europe, Mexico, Costa Rica, Peru, Israel, Jordan, India, Thailand, Cambodia, South Africa, and Hong Kong.