Abra Berens
Executive Chef, Local Foods Chicago; Founder, Bare Knuckle Farm

Abra strives to make simple, delicious food that celebrates the Midwest. Abra trained under Darina Allen at the Ballymaloe Cookery School in Ireland. The school’s commitment to supplying its own highest-quality ingredients, as well as its beautiful pastoral setting, molded Abra’s desire to make food “of a place.”

Since leaving Ballymaloe, Abra has found herself working and learning under a slew of notable chefs, including Skye Gyngell, Roger Bowser, Sandra Holl, and, most notably, Paul Virant of Vie Restaurant in Western Springs, Illinois. In 2009, Abra and her business partner, Jess Piskor, started Bare Knuckle Farm, a small-scale, bio-diverse vegetable farm in Michigan’s Leelanau Peninsula.

In 2015, Abra embraced her love of Chicago, returned to the city and is so excited to be running the kitchen at Local Foods Chicago.

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