About Chef Zeeshan Shah
Growing up in Albany Park in Chicago, Zeeshan Shah’s earliest memories take place in the kitchen where he regularly prepared meals for the family with his Indian grandmother. Shah’s culinary training started at home, and led him through some of the better kitchens in Chicago; he was on the opening teams of the Hop Leaf’s kitchen, Custom House (under Shawn McClain), and the Bristol (Chris Pandel). Eventually, all these experiences led him to join Executive Chef Jared Van Camp to launch Old Town Social in 2009, where he served as chef de cuisine. Shah was instrumental in crafting one of the most ambitious charcuterie programs in the entire country. With Van Camp’s direction, shared fanatical attention to detail, passionate support of local farmers, and everything-made-in-house credo, Shah helped establish upscale bar food as a serious culinary trend nationwide. Shah is also involved in another restaurant pop-up project called Bombay Breakdown, which will take its own shape in the very near future.