Tomaska, a Chicago native, began his culinary journey at just 14, landing his first job at a local restaurant. He later earned a degree in Culinary Arts and Food Service Management, then gained valuable experience working under chefs Michael Kornick and Erick Williams at Chicago’s iconic MK restaurant, which would be life-changing. There, he met his future wife and co-owner, Bravo.
Tomaska also credits Williams with instilling the importance of mission-driven values, which shaped Esmé’s direction and inspired his involvement with non-profits like Kitchen Possible and Ask Chefs Anything.
At the apex of Chicago’s fine-dining scene, Tomaska carved out his career with seven years at Michelin-starred Next, where he quickly rose through the ranks to become Executive Chef, working directly under chef Grant Achatz. During his time, Tomaska spearheaded the execution of 21 of 23 of Next’s quarterly concepts, transforming everything from the cuisine to plateware and service. The accolades flowed, with 18 four-star Chicago Tribune reviews, three three-star Chicago Tribune reviews, and two James Beard Rising Star Chef nominations for Tomaska in 2016 and 2017.
With nearly two decades of professional experience, Tomaska’s defining moment came with the opening of Esmé, his and Bravo’s first solo venture, in summer 2021. The restaurant was swiftly awarded a Michelin star, and in 2024, he was named a James Beard Award Finalist for Best Chef: Great Lakes. Esmé also appears on the 50 Best Discovery list.
Restaurant
At Esmé, Tomaska's fine-dining expertise shines through a dynamic tasting menu that is transformed every quarter. Drawing inspiration from Chicago’s vibrant creative scene, Tomaska and his team collaborate with local artists and luminaries to craft an immersive experience every 12 weeks.
Each collaboration tells a story through a 12-15-course meal accompanied by custom music and handcrafted service pieces, offering guests a sensory journey that reflects the featured artist’s work.
Esmé's menu evolves with the seasons, showcasing Tomaska’s culinary journey and commitment to redefining fine dining. The restaurant merges art, food, and philanthropy, highlighting the talents of local creatives while supporting their causes. In addition to the main dining room, the 16-seat Bar Esmé offers small plates, cocktails, and wine, all with the same meticulous attention to detail and artistry.
Through these ever-evolving partnerships, Esmé reimagines the boundaries of fine dining, making each visit a unique and enriching experience.
Recipes and dishes
Esmé’s cuisine embodies Tomaska’s high-concept approach, blending art and dining in a tasting experience that challenges the boundaries of both.
The journey begins with intriguing bites served at standing tables, setting the stage for the visually stunning, thought-provoking meal that follows. Each course is based on local artists' custom pieces, seamlessly merging the culinary and artistic worlds.
Though Esmé’s dishes are striking in appearance, Tomaska remains focused on allowing the ingredients to shine. The seasonal tasting menu draws inspiration from Chicago’s creative culture.
One standout dish, salt-baked sablefish, exemplifies Esmé’s spirit of collaboration. A salt-baked sablefish wrapped in squash blossoms and inspired by artisan Aron Fischer arrives in an ash-black crust, mimicking the wood-stained design of Fischer’s platters. Tomaska uses cherrywood ash to create both the visual effect and a smoky flavor, bypassing conventional aromatics.
Esmé’s menu is filled with playful, experimental dishes riffing with artists and themes, like pork ribs with Thai banana caramel and chicharrón presented around a ceramic bone. Each dish surprises with inventive flavors, offering a sensory experience that transcends traditional dining and turns each meal into a work of art.
