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Eden Rosenbush, Big Red Oven’s chef and owner, has worked as a consultant, caterer, culinary arts instructor and private chef since 2000. She specializes in Mediterranean, Italian and American regional, seasonal cuisines with a focus on organics, locally-sourced and specialty foods, health and wellness and baking and pastry.

Eden’s focus on sustainability and cooking with the seasons has been a cornerstone of her business since she began her company in 2000. Out of respect for the environment and with the best interests of her clients in mind, she sources organic products and supports regional vendors whenever possible.

As a caterer, her innovative events and cuisine have been enjoyed by corporate and private clients including Knoll Textiles, Starbucks, Williams Sonoma, Citigroup, The Shedd Aquarium, Northwestern Memorial Hospital and the University of Chicago.

Eden has appeared on the WLS Sunday Morning News and has been featured in the Restaurant StartUp & Growth, the Chicago Tribune, Crain’s Chicago Business, the Chicago Sun-Times and City Guides.