Chef Louis is currently a Culinary Professor at Kendall College and is well versed in teaching the culinary arts. Born and raised in Elmhurst, IL, Louis always knew cooking was his only career path since he was a little boy. Chef Louis always says that: “Table and Lain is a dream come true”.

His favorite things to do are hanging out with his family, go to local breweries and travel (especially to Napa Valley).

Lorena was born and raised in Rio de Janeiro, Brazil. Lorena moved to the Chicago for a six month abroad program in Business School at Kendall College and fell in love with the city. She then decided to move to Chicago permanently and has enjoyed every minute so far.

Her favorite thing to do is pottery, travel, try out new restaurants and watch the latest films at the local movie theater.

Born and raised in the city of Chicago, chef John has been in the service industry for nearly 20 years. A graduate of DePaul School of Business, his cooking experience in Chicago includes training in establishments such as Charlie Trotter's, Alinea, and Elizabeth.

John has traveled extensively, having cooked in Michelin starred restaurants across 7 different countries. Most recently, he traveled to the north coast of Sicily to open a small, seasonal restaurant highlighting the vibrant local ingredients.

John currently resides in Chicago and provides culinary experiences under the moniker Enthusiastic Culinarian.

Debbie grew up in Chicago eating through all its ethnic restaurants and grocery stores. She loves growing organic food, teaching gardening, cooking, and hanging out with people who love to cook and eat food.

As a Certified Master Gardener from UIC Extension she has over 400+ hours teaching and volunteering at community gardens, school gardens, classes etc. She also holds a 1st Dan black belt in Hapkido and is inspired to teach and empower women and young girls the art of self-defense.

Nick is currently a full-time whole animal butcher at Girl and the Goat in Chicago’s West Loop neighborhood and is the former head butcher of Carnivore Oak Park. Before becoming a butcher, Nick got his start cooking at The Rock Restaurant in Normal, Illinois. This extremely fast paced Lebanese restaurant helped him discover his passion for cooking and sharing that with others. Alternatively, Nick also works as pie maker at Oak Park’s Happy Apple Pie Shop and can be found making pies at night. His mother has been an acute inspirational force of Italian culinary heritage, executed with precision and deliciousness.

For fun, Nick likes to play Kendama (a Japanese skill toy) and plan barbecues with his coworkers. He has been studying glass blowing since Covid began, and some of his artwork can be seen in the dining room at Table and Lain.