House Of Blues Chicago Hires New Executive Chef And New Foundation Chef

House of Blues Chicago is pleased to announce two new additions to the HOB culinary team  Executive Chef Terry Bell and Foundation Chef Andri Jacquet. With over twenty years of experience as a chef at various restaurants in all regions of the country, Chef Terry Bell now brings his culinary expertise to Chicago to oversee the House of Blues Restaurant and Foundation Dining Room. Simultaneously, the culinary talents of Chef Andri Jacquet will also be on-hand to further enhance the elegant cuisine of the Foundation Dining Room.

For the past year, Chef Terry Bell served as Vice President of Culinary at E.B.s Restaurant Company (founded by Eric Bachelor, principle owner of all Outback Steak Houses in Missouri) in Fort Lauderdale, Florida. Playing an instrumental role in all aspects of the business, from recipe development to kitchen design, the first E.B.s recently opened in Naples, Florida to rave reviews from critics and the general public.

Prior to his work with E.B.s Restaurant, Terry worked as the Corporate Executive Chef for Wolfgang Puck Catering & Special Events in Chicago. Terrys expertise was also instrumental in the development of Not Your Average Joes, a multi-unit restaurant concept based on the East Coast, as Director of Culinary Operations. He also held such titles as Executive Chef for the Radisson Hotel Corporation and Manager of Purchasing for Hard Rock Cafi International. Terry was formally trained at the Culinary Institute of America, in New York City.

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Andri Jacquet is a self-trained culinary artisan who joins the HOB Chicago team after sharing his talents with the House of Blues-New Orleans Foundation Room for the previous two years. Prior to his work with House of Blues, Andri spent six years working in New Orleans for famed chef Emeril Lagasse, both as a chef and culinary trainer at Delmonicos, NOLA, and Emerils.

Prior to his work with Emeril Lagasse, Andri worked for several French chefs in New Orleans and New York and served as chef of a renowned Bed and Breakfast in Brown County, Indiana for two years. Born in Dubuque, Iowa and raised in Wisconsin and New York, Andri was strongly influenced by his familys love of cooking and their diverse backgrounds: his father is French, Filipino and Chinese, and his mother is Finnish. Chef Andris menus are sure to satisfy the sophisticated tastes of the members and guests of the House of Blues-Chicago Foundation Room.