Giuseppe Tentori

Executive ChefGiuseppe Tentori

Opening GT Fish & Oyster in March 2011, Chef Giuseppe Tentori brought his award-winning cooking techniques to the masses, redefining the American seafood restaurant concept. The Food and Wine "Best New Chef" 2008 and James Beard Foundation "Best Chef: Great Lakes" nominee has received critical praise for GT Fish & Oyster, including three-stars from the Chicago Tribune and Chicago Sun-Times, four-stars from Time Out Chicago, and CS Magazine's "Chef of the Year" award in 2011.

In addition to GT Prime and GT Fish & Oyster, Tentori is the executive chef of BOKA Catering Group, which provides restaurant quality service and cuisine to a variety of both social and corporate events. In 2007, Tentori accepted the position as executive chef at BOKA Restaurant. Under his reign, BOKA received a Michelin-star four years in a row, making the restaurant a staple in the bustling Chicago dining scene. Prior to joining Boka Restaurant Group, Tentori spent a total of nine years at Charlie Trotter's, perfecting his culinary philosophy in this famous kitchen, and serving the last two years at this award-winning restaurant as chef de cuisine.


  • James Beard Foundation Awards Semi-Finalist, Best Chef Great Lakes, 2012, 2013
  • Chef of the Year, Jean Banchet Awards, 2012
  • Chef of the Year Award, CS Modern Luxury Magazine, 2011
  • Food & Wine Magazine Best New Chef, 2008
  • StarChefs Rising Star Award, 2008