"In the ever-evolving landscape of fine dining, few chefs can boast a résumé as impressive as that of Chef Brian Lockwood. Renowned for his culinary artistry and innovative approach, Lockwood has worked alongside culinary legends like Daniel Humm at both Eleven Madison Park and The NoMad. His experience spans multiple MICHELIN-starred restaurants in Europe, including El Celler De Can Roca, L'Escaleta, and La Subida."
"The first fruit of this partnership materialized with the opening of Midōsuji in September 2025. Nestled within a beautifully restored 1930s speakeasy-inspired microbar on the second floor of the MICHELIN Key-awarded Chicago Athletic Association, this intimate eight-seat omakase counter is a testament to Lockwood's culinary philosophy. Each ten-course experience is meticulously crafted, showcasing his commitment to seasonality, precision, and the art of storytelling through food."
Chef Brian Lockwood built a résumé with experience at Eleven Madison Park and The NoMad under Daniel Humm and at European MICHELIN-starred kitchens including El Celler De Can Roca, L'Escaleta, and La Subida. While consulting for The Bear in Chicago, Lockwood met BRG co-founders Kevin Boehm and Rob Katz and joined Boka Restaurant Group as a Chef-Partner. Midōsuji opened in September 2025 as an eight-seat omakase in a restored 1930s speakeasy-style microbar at the Chicago Athletic Association, offering ten-course, seasonal tasting menus focused on precision and storytelling. Gingie will open next month as a brick-and-mortar contemporary American restaurant garnering major media anticipation.
Read at Food & Beverage Magazine
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