Bailey Sullivan, a La Grange, IL native, is the executive chef of the award-winning Monteverde Restaurant & Pastificio and was a finalist on Season 22 of Bravo’s Top Chef. In 2021, she was named a Rising Star by StarChefs.
Born into hospitality—her father has run Goldyburgers for over four decades—Bailey forged her own culinary path. While earning her bachelor’s degree at Kendall College, she interned at the two-Michelin-starred Acadia, working both savory and pastry. She later joined Yusho Logan Square, where she became captivated by Asian flavors and ramen, competing in its monthly Ramen Battles and first crossing paths with Sarah Grueneberg, chef/owner of Monteverde.
After graduation, Bailey cooked at the Michelin-starred Parachute before pursuing her passion for handmade pasta and regional Italian cuisine under Grueneberg, a James Beard Award winner and Top Chef finalist. Over more than nine years at Monteverde, Bailey rose from line cook to sous chef, purchasing sous, executive sous, and chef di cucina, before being promoted to executive chef in February 2025.
Known for marrying seasonal produce and global influences with Italian tradition, Bailey embraces the “atipica” side of Italian cuisine—infusing whimsy, boldness, and heart into every dish.
