DID YOU KNOW? WHISK IS BYOB! GET DIRECTIONS OR ORDER ONLINE

about

The opening of WHISK is the realization of a dream for chefs, owners and brothers Rick and David Rodriguez. Both brothers began their careers at age 15. Rick worked his way onto and then up the kitchen line, beginning as a dishwasher and busboy and recently departing as executive chef from Logan Square's Rocking Horse. David's career followed a similar path, as he started out as a part-time dishwasher. Over the next ten years as he worked as a line cook, kitchen manager, and eventually chef, David’s passion for food and love of baking took shape.

about_photo
about_photo
about_photo

Today the Rodriguez brothers are proud to bring their flavor-packed concept and menu to Chicago's Ukrainian Village neighborhood, and if you're lucky, to a plate near you.


 

team

WHISK is owned and operated by brothers Rick and David Rodriguez and their business partners. The owners, partners and staff have over 80 years of combined restaurant experience, and we are willing to do whatever it takes to make your dining experience one to remember (in a good way).

team_photo

Rick Rodriguez

CHEF/OWNER * * * Email Chef Rick

I take pride in everything I do. I live to cook and cook to live :) Being a chef is fun. That's my mindset when I wake up every morning. Plus I know there's always a challenge waiting for me in the kitchen...to refine this craft I've chosen. It's hard work but when you're able to feed people and they enjoy it and come back it makes it all worthwhile.

My hobbies include playing football and baseball. Underneath my tattoos and beard there's a soft guy. I love my kids and I think meeting my wife in high school and accepting her date invite was the best thing I've ever done.

Rick’s Favorite...

COLOR: Orange

BREAKFAST FOOD: Pancakes

BURGER STYLE: Juicy, medium (not a degree more) & the works

DRINK OF CHOICE: Cold can of Radler

DESERTED ISLAND ITEM: Chef knives

team_photo

david Rodriguez

CHEF/OWNER * * * Email Chef David

The things I've learned in 10 years of working in Chicago restaurants have made me stronger and wiser as a chef and a person. Being a chef takes a lot of sacrifice and you have to be ready for anything. The best part of the job is getting to know your crew — which becomes like a second family.

I put a lot of love and passion into everything I do. If I can help someone I'll try my best. I'm very thankful to all the people in my life that have helped make WHISK what it is today. I love being around all types of music, especially while cooking. After work I enjoy going to the movies and eating at new places. Football, beer, and BBQ ribs are heaven to me.

David's Favorite...

COLOR: Green

BREAKFAST FOOD: Chorizo hash

BURGER STYLE: Medium, fully loaded with sautéed mushrooms

DRINK OF CHOICE: Stella Artois

DESERTED ISLAND ITEM: Army knife