Brendan Sodikoff is a chef, entrepreneur and the CEO of Hogsalt, the new organization that has rapidly birthed a succession of Chicago dining and nightlife hotspots. Sodikoff’s resumé includes 16 years of fine dining experience as an apprentice to, and coworker with, luminaries such as Alain Ducasse and Thomas Keller — experience that lead to Sodikoff being recruited by Richard Melman for the role of Chef of New Concept Development at Lettuce Entertain You.
In all of Sodikoff’s establishments — Gilt Bar, Library, Au Cheval, Maude’s Liquor Bar, Doughnut Vault, Bavette’s Bar & Beouf, Electric Diner in London and the upcoming Dillman’s Delicatessen in Chicago — he has found success by remixing his repertoire of fine-dining skills and knowledge with more familiar food-genres to produce unpretentious, sometimes rustic, frequently playful and always memorable food, served at popular price points. What’s more, Sodikoff brings a sexy, cool, and taste-making sensibility to everything, from decor, to color, to lighting design, even “casting” his staff and having custom “curated” audio. It is his mastery of mise-en-scène, his subtle but pervasive sense of story-telling, that makes each of his venues not just places for superb food, but complete experiences that people return to again and again.