Private dinner for 10 people with Chef Shin Thompson.  

Chef will provide all of the ingredients.  The menu will be a collaboration between Chef and the winner based on your tastes and his signature dishes, such as the fan-favorite scallop motoyaki.  Chef will also bring the appropriate custom plates and flatware.  Winner will need to provide alcohol, glassware, tablecloth and napkins.  The menu will consist of 7 courses.  Chef will serve and present the dishes himself and will bring an assistant.  Additionally, he and his assistant will take care of the set up and clean up.  

Shin Thompson MANAGING PARTNER / EXECUTIVE CHEF.

Shin Thompson is the co-founder, executive chef and managing partner of Furious Spoon. Chef Shin was born in Honolulu, Hawaii, spent most of his childhood in Japan, and was inculcated with a love for Japanese food early on, both from these dual island cultures and the internationalism of his father’s career with United Airlines. He graduated with a culinary arts degree from Kendall College in Chicago in 2001 and earned a second degree in Hospitality Management from Chicago’s Roosevelt University. In the years that followed, Chef Shin culled together a resumé full of fine-dining kitchens and hotels across the United States. Chef Shin returned to Chicago and began hosting a series of underground dining parties in 2005, which led to the opening of Bonsoirée in Chicago’s Logan Square neighborhood. Chef Shin’s interpretation of French and Japanese fare in degustation format quickly garnered attention, and in 2008, Food & Wine included the restaurant in its “Go List” of “Best Local Dining Destinations in the World.” Bonsoireé received a three star rating from the Chicago Tribune, and it was named one of the “Best American BYO Restaurants” by Travel + Leisure. In 2011 and 2012, Chef Shin earned a Michelin Star. In 2013, Chef Shin opened an upscale Japanese restaurant called Kabocha in the West Loop neighborhood in Chicago, Illinois. Shortly thereafter, Chef Shin realized his dream to open a ramen noodle shop like his grandfather, who owned a shop in Japan in the 1960s.