Chef Ken L. Polk barely finished his training at Le Cordon Bleu Chicago when he began working at some of Chicago’s best restaurants. He left 1999 to expand his range. Taking a position at the flagship Ritz-Carlton Buckhead in Atlanta, he trained under chefs from around the globe.

Two years later, Chef Polk moved back to his hometown Chicago, and worked in Corporate Dining serving hundreds of people daily. After leaving corporate dining, he began instructing the next generation of chefs at various Culinary Academies around the City with CPS. Polk was also an Adjunct Culinary Instructor with Le Cordon Bleu Chicago. He received his B.A from Southern Illinois University and an M.B.A in Hospitality Management from Johnson & Wales University. As Executive Chef of Batter & Berries in Lincoln Park, Chef Polk channels his passion for people, and food education into innovative dishes, and collaborations across the country.