Chef Peter Balodimas was just named the new executive chef at the famed Shaw’s Crab House in Chicago — but it’s not his first gig in seafood. The born-and-bred Chicagoan spoke to Seafood International about his career-long love of seafood and what could change at Shaw’s.
What is your background in seafood? How did you decide to end up at Shaw’s?
I went to culinary school at Kendall College [a culinary school in Illinois] . After Kendall, I took a sous chef job at 120 Ocean Place, a seafood restaurant in the suburbs of Chicago.
