Somerset Club by Boka Restaurant Group
Set on the site of the 1920's era famed Cedar Hotel, Somerset brings new life to the Gold Coast neighborhood. Chef Lee Wolen and Boka Restaurant Group focus on seasonal American cuisine which Chef Wolen describes as "food people like to eat."
Somerset interiors are designed by multiple James Beard Award winning design firm Avroko and pay homage to American country club culture.
"In contrast to the American food we serve at Boka, Somerset will allow me to expand beyond the parameters of what I am able to do at Boka, as well as try my hand at brunch and lunch, in addition to dinner."– Chef Lee Wolen
- Eddie Lee Chef De Cuisine
- Ryan Maher Events Chef
- Phattarasin Klubwongsa Events Sous Chef
- Evan Fujita Sous Chef
- Darren Underway Sous Chef
- Jonathan Dockter Sous Chef
- Desiree Nudd Sous Chef
- Johnny Cao Sous Chef
- Diego Solano Sous Chef
- Megan Saile Pastry Sous Chef
- Alexander Roman Pastry Sous Chef
- Melissa Loar Pastry Sous Chef
Lee Wolen Chef/Partner
Chef Lee Wolen joined Boka Restaurant as Chef/Partner after Boka Restaurant Group's flagship property underwent a major renovation. Since his time at Boka, critics have taken notice. Phil Vettel of Chicago Tribune and Eater Chicago both named Lee as "2014 Chef of the Year." Lee was named by Plate Magazine as one of "30 Chefs to Watch" in September 2015, and as "Chef of the Year" and 2015 "Restaurant of the Year" at Chicago's coveted Jean Banchet Awards. Boka Restaurant was also recently awarded a fourstar review from Chicago Magazine, a three-star review from the Chicago Tribune, and a Michelin Star in 2014, 2015, and 2016. Chef Wolen was also a James Beard Award finalist in 2016 and 2017.
Born and raised in Cleveland, Ohio, Wolen attended a vocational culinary school during high school and quickly decided to pursue a career in the kitchen. During his early career, Wolen worked as Sous Chef in Chicago at Moto and at Butter in 2005, before spending time at Le Manoir aux Quat'Saisons and the famed El Bulli.
After his time abroad, Wolen returned to the states and spent considerable time at Eleven Madison Park in New York, a three-Michelin-star restaurant, where he held the position of Sous Chef for three years. While at Eleven Madison Park, the restaurant achieved The New York Times' coveted four stars, earned multiple Michelin stars, and a Top Ten ranking in San Pellegrino’s "World's 50 Best Restaurants."
Returning to his Chicago roots, Wolen joined The Lobby at The Peninsula Chicago as Chef de Cuisine in May 2012. Under Wolen's direction, Time Out Chicago awarded The Lobby with a perfect five-star rating, a four-star review from Chicago Magazine, and three-stars from Chicago Tribune. Wolen also earned a Michelin Star, becoming the first-ever Eleven Madison Park alum to be awarded a star.
Meg Galus Pastry Chef
Meg Galus graduated from Illinois Wesleyan University with a bachelor's degree in Theater Arts. With an affinity for sweets and a passion for creativity, Meg decided to continue her education in the culinary arts and graduated from the French Pastry School in Chicago in 2005.
Meg joined Boka Restaurant Group in January of 2015, overseeing the pastry programs of Boka, Momotaro, and Swift and Sons. In 2015 and 2017 she was a James Beard Outstanding Pastry Chef finalist, was awarded Chicago Tribune Pastry Chef of the Year in 2016 and won the Jean Banchet Pastry Chef of the Year in 2017.
Prior to joining Boka Restaurant Group, Meg was an international semifinalist in the Valrhona C3 competition and placed first in the Chicago Restaurant Pastry Competition.
Today, Meg serves as the Executive Pastry Chef for Boka and Somerset.