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Blue Plate has more than 39 years of experience in a wide range of hospitality services including Event Catering, Delivery, and Business Dining. The company has also owned and operated several acclaimed restaurants in iconic Chicago locations including Rhapsody/tesori in the Symphony Center and Park Grill at Millennium Park. Our chefs have also honed their skills at top restaurants, such as Terzo Piano at the Art Institute of Chicago. “We always strive to provide fresh, seasonal food paired with impeccable service to all of our clients, ’’ says Jim Horan, CEO and founder of Blue Plate. “The secret is to create a streamlined experience that exceeds all expectations, and this partnership with Cabaret Zazou is a perfect pairing.”
Charles Haracz, Executive Chef
Charles joined Blue Plate as Executive Chef in
June 2021. He had previously spent 10 years with
Bon Appétit at the Art Institute of Chicago where
he oversaw all culinary operations for events,
including private, internal events for the
museum, and rental events for clients ranging
from weddings to corporate events and galas. He
also oversaw the three food retail outlets at the
Art Institute. In addition, Chef Haracz served as chef de partie to Chef Tony Mantuano
at the acclaimed Terzo Piano Restaurant at the Art Institute.
