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Meet The Chef

Chef Erica brings a unique expertise and philosophy to the table. She has a deep passion and great eye for locally and sustainable foods. Get to know the chef behind the delectable recipes and flavor profiles that bring to life your favorite flavors at B 'N' B.


A native of Chicago, Illinois Erica McGhee passion for cooking began as a young girl. She loved
watching and being in the presence of her grandmother, mother and aunts as they would prepare
dinner on any given Sunday or holiday.

Erica enrolled in the Cooking Hospitality Institute of Chicago (CHIC) were she successfully
completed the Le Cordon Blue accredited program. Upon graduation she landed the Lead Garde
Manger position at Jack Binion's Fine Dining Steakhouse (Horse Shoe Casino).

In 2004, moving onto a more challenging, high demanding, fast paced position, Erica became the first female sauté line cook at the Pavilion Restaurant, located inside of the historical Chicago Hilton and Towers in Downtown Chicago. Furthering her career, she underwent a series of training from station to station, banquets, and special events. Post line cook promotions Erica excelled landing her current chef de cuisine position.


She continues to evolve in the culinary profession through different social avenues including, TASK FORCE – Hilton West Palm Beach Hotel Opening, CHICAGO CARES - Serve-A-Thon, RONALD McDonald HOUSE CHARITIES - Meal hosting, DEBORAH’S PLACE - Meal hosting, ELEVATE 1 CRITICAL MANAGEMENT SKILLS PROGRAM(Graduate) CHICAGO MAC & CHEESE FEST – 2014 Golden Noodle Winner, 2015 2nd Runner Up, 2016 Best Presentation (Lolli Pop Mac & Cheese) European Export (Chalet cheese co-op, Widmer, Uplands, Hook’s) – Wisconsin Cheese Tour TASK FORCE – Conrad Midtown Hotel Manhattan New York 2020 RATIONAL USA – Culinary Commercial Combi Oven training 2020 multiple CATERING events and POPUP Shops and the birth of Brunch N' Burgers.

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