LOCALS ONLY ARTICLE MICHAEL BEIGHTOL
A Career That Started with Baking Bread with Dad Chef John Pavlis
JOHN HAVLIS, EXECUTIVE CHEF AT HARBORCHASE OF LONG GROVE, AN ASSISTED LIVING COMMUNITY THAT OFFICIALLY OPENS THIS MONTH, RECENTLY TOOK SOME TIME FROM HIS BUSY SCHEDULE TO SHARE HOW HE GOT STARTED IN THE BUSINESS OF CREATING MEMORABLE MEALS.
SW LAKE (SWL): WHAT’S YOUR FAVORITE FOOD
SWL: THE HARBORCHASE COMMUNITY IS
MEMORY FROM WHEN YOU WERE GROWING UP?
BRAND NEW. WHERE DID YOU WORK BEFORE?
JOHN HAVLIS (JH): That’s easy; Thanksgiving at my
JH: Mostly private country clubs, hotels and high-end
parent’s house where I was always in charge of mashed
restaurants from Palm Beach to Chicago, including Le No-
potatoes and gravy. I also used to help my father bake
mades and Charlie Trotter’s.
bread on Saturday mornings. Working with my hands and transforming ingredients into a completed dish was
SWL: TELL US WHAT IT’S LIKE TO PREPARE
something I could relate to.
MEALS FOR RESIDENTS OF HARBORCHASE OF LONG GROVE?
SWL: WHO INSPIRED YOU TO BECOME A CHEF?
JH: Eating is a very big part of their day. Being on time with
JH: My inspirations were right here in the NW suburbs.
the meals is important. You need to know your residents
Bernard Crietier of Le Vichyssois taught passion for a craft
and be familiar with their different diets. Also, listening to
and how cooking was something very special. I remember
their wishes when it comes to their likes and dislikes is cru-
how his late friend and colleague, Jean Banchet of Le Fran-
cial for happy residents.
caise, would stop in late on Saturday nights. Chef Banchet would present me later with the American Culinary Feder-
SWL: SO CAN YOU TELL US WHAT'S IN
ation Chef of the Year Award. Both chefs are iconic culinar-
YOUR REFRIGERATOR AT HOME?
ians and were my inspiration from Day One.
JH: Siracha, Cholula, Frank’s and Louisiana hot sauces. We always have farm fresh eggs, as well as Fuji water, Land O’
SWL: WHERE DID YOU TRAIN?
Lakes Butter, assorted cheeses, organic greens, basil, ku-
JH: I mentored with Chef Crietier at his iconic Lakemoor
mato tomatoes, fresh vegetables, Amish chicken breast,
restaurant and then attended the Restaurant School of
ground turkey, craft ales, and Stouffer’s macaroni & cheese.
Philadelphia, graduating with honors.
To learn more about HarborChase of Long Grove, 1190 Old McHenry Road, please call 847.603.4045 or visit harborchaselonggrove.com.
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SW Lake Lifestyle | January 2018