Meet the Chef
Alan Pirhofer, Executive Chef
Executive Chef Alan Pirhofer has always had a passion for creating great food and commanding great culinary teams. He first ignited his enthusiasm for cooking by traveling and working in Alsace and Paris regions of France. Thereafter he apprenticed under Chef Francis Leroux at Café Du Midi in Chicago.
Alan has since been dedicated to culinary excellence and is committed to creating diverse menus. He strives to execute memorable food in a creative, consistent, resourceful and professional manner. His early beginnings refined his culinary and managerial skills so that he has held many prestigious positions over the past 19 years.
Before joining Arrowhead Restaurant and Bar in Winter of 2008, Alan Pirhofer had already completed an impressive culinary journey in the kitchens of top Chicago restaurants including Brasserie JO, The Club at Symphony Center and several four- star restaurants including Carlos in Highwood and Trio in Evanston.
Pirhofer was an integral part of the opening team at the four star restaurant, Trio, and was able to learn contemporary and global methods and techniques in the kitchen. In addition, he had the opportunity to research and design specials with chefs Rick Tramonto and Gale Gand.
He was most recently Executive Chef at the critically acclaimed Erba where he maintained an on-site herb garden, reflecting his focus on fresh, quality tastes.
Now, Chef Pirhofer offers unique, seasonal daily specials and presents delectable cuisine at Arrowhead. When asked about his creative and culinary goals for Arrowhead Restaurant and Bar, Pirhofer stated “I want Arrowhead to focus on food that is simple with bold flavors and is visually stunning.”
When not in the kitchen, Alan enjoys collecting cookbooks and unusual kitchen equipment, and Venetian glass blowing. He also spends plenty of time outside creating sidewalk chalk art with his daughter Nola. And he also has been known to catch an occasional Formula One auto race.
As for his most memorable culinary experience, it was surprisingly “A pretzel I shared with my wife in Alsace France. It had local Gruyere cheese on it and we bought just one. I never imagined a pretzel could be so amazing. To this day we dream of that pretzel and wish we bought more” said Pirhofer.