​Chef Eduardo Jimenez began his career under the tutelage of Jovan Trevojavic at Le Perroquet in Chicago. In the 1990s, Chef Jimenez was a member of the opening team of Chicago’s Spruce with Chef and co-owner Keith Luce, and later helped to open Tavern on Rush with Phil Stefani. Those are just a few of the stops on Chef Jimenez’s culinary evolution, which has taken him throughout the country and Mexico. The cooking techniques he learned along the way combined with his unique approach to creative ingredients and impeccable service have culminated in the experience that is Eduardo’s Table.