Robert Nuey
Robert Nuey started his culinary career in 1992 after serving eight years in the U.S. Army as an Airborne Ranger with the 82nd Airborne Division. He was honorably discharged in August of 1991 after the Gulf War. His career began with doing limited catering for private and semi-private catering companies. He enrolled into the Culinary School at Kendall College, then named one of the top five culinary schools in the country. He obtained his Associates in Culinary Arts in 1998. During his schooling, he advanced and honed his skills working for establishments like Bistro Europa in Skokie, the Omni Hotel in Chicago, Green Dolphin Street, the Odyssey Cruise Line at Navy Pier, Food for Thought, Blue Plate, and Elegant Edge Caterers to name a few. Immediately after graduation in the Spring of 1998, he secured the position of Chef Cuisinier for the Consulate General of France in Chicago where he still creates outstanding meals. Along with the opportunities and accolades that come with the position at the Consulate, Robert also has built a sizable clientele in the private sector. He has successfully planned and executed various events for some of the elite entrepreneurs and socialites in and around the city of Chicago.

Vee Buranasiri
Vee Buranasiri comes to Epicurean with over ten years of experience in the food and wine industry. A 1995 graduate of the Culinary Program at Kendall College, Vee interned at Ristorante Baco in New Orleans' French Quarter. He also spent two summers participating in Kendall's Intensive Study Abroad Program in which he was trained in the cuisines of France, Switzerland and Italy. His professional experience includes work in hotel dining (Chicago's Park Hyatt), restaurants (The Wild Onion), upscale catering (Elegant Edge in Chicago and The White Truffle in Winnetka) as well as the private dining sector. For the past five years, Vee has developed his knowledge of fine wine through his work at the Wine Discount Center in Highland Park. His passion for food combined with his appreciation of wine has allowed him to create many memorable dining experiences. Vee's specialties include Thai, French and Italian cuisine.

More chef biographies to be added shortly...