Eddie Jobin has officially returned to Zagat-rated Parkers’ Restaurant & Bar in Downers Grove. Formerly sous chef at Parkers’ Restaurant & Bar, Jobin will now lead the kitchen and the culinary team in his new role as executive chef. Parkers’ Restaurant & Bar is recognized as a ‘best’ restaurant on the city’s west side located at 1000 31st Street and a landmark for its New England-style building equipped with open format kitchen, 250-seat dining room and cocktail lounge accommodating an additional 50 guests.
“I’m going to focus on the dishes that have made Parkers’ Restaurant & Bar a destination and earned it its accolades in the industry,” says Jobin. “I’m going to stay true to the restaurant’s commitment to sourcing from American farmers and fisherman, and continue to build upon these and other special supplier relationships to bring only the best ingredients to the menu.”
Parkers’ Restaurant & Bar, also a recipient of the Wine Spectator Award of Excellence, is in good company amongst a portfolio of top-rated establishments across the country owned and operated by Select Restaurants, Inc.
Executive Chef Jobin was previously running the kitchen and gastro-pub inspired menu of another one of Select Restaurant’s Chicago-area restaurants: Countyline Tavern in Buffalo Grove. Jobin was a part of the team that opened Countyline Tavern and served as executive chef for close to two years—accepting the position in 2015 after several years as Parkers’ Restaurant & Bar sous chef.
Jobin’s culinary education began in high school just 20 minutes down the road from Parkers’ Restaurant & Bar in Romeoville. With diploma in hand, he moved on with his schooling at Johnson & Wales University in Charlotte, North Carolina; there, he worked alongside teachers and master chefs finishing the culinary arts program magna cum laude in 2009.
From 2009 to 2011, Jobin lived in Michigan attending Baker College of Muskegon, The Culinary Institute of Michigan, and working at Reserve Wine Bar in neighboring Grand Rapids where he would become established in the farm-to-table movement and started to craft his unique food and beverage pairings. In 2011, he added a bachelor’s degree in food and beverage management from Baker to his associate’s degree from Johnson & Wales University and accepted his first head chef position at Gardina’s in Oshkosh, WI.
From 2011 to 2013, Jobin worked at Gardina’s as executive chef—an intimate wine bar and café where he worked hand-in-hand with local farmers and markets.
A Chicagoan, Jobin moved back to the city in 2013 and into the sous chef position at Parkers’ Restaurant & Bar until being promoted to the executive chef role at Countyline Tavern [in 2015]. “Parkers’ is aligned with how I envision my own restaurant,” says Jobin, “working one-on-one with local farmers and cooking sustainability because that’s always been my passion.”
Today, Executive Chef Jobin is “back at home” and overseeing a local favorite with broad, national reach. Parkers’ Restaurant & Bar has been recognized as “best seafood restaurant”, noted for its “best wine selection” and many other industry “bests,” to which Jobin says, “I’m excited to be back and showcase my passion for this restaurant and its values.”
In addition to an education and experience in culinary arts, Jobin is the recipient of both team and individual accolades from the American Culinary Federation—holding bronze and silver medals from competitions held in 2010, 2011, 2013 and 2014.