Marcos Campos at Beatnik and Black Bull
Considering Beatnik was one of the buzziest openings of 2017, it’s surprising that the chef behind the West Town hot spot isn’t already a local celeb. But until that inevitably happens, Marcos Campos is one of the most under-the-radar culinary forces in Chicago. Also the chef of Wicker Park’s beloved Black Bull, Campos has been in the business since the age of 15, when he worked at his father’s butcher shop in Spain. After attending the Universida Laboral de Cheste in Valencia and working at Michelin-starred Les Rejas, he moved to Chicago, where he brought an authentic taste of his homeland to Black Bull. At Beatnik, he branched out by channeling his international experiences. And he's only 25.
Signature dish: Arroz negro paella at Black Bull and roasted Lebanese lamb at Beatnik.
Beatnik: 1604 W. Chicago Ave.; 312-929-4945
Black Bull: 1721 W. Division St.; 773-227-8600
by Matt Kirouac