We Love Food Toggle

At Limelight, we believe in the power of the never been done before. We break rules, we set the pace, we are tastemakers.

Chef Tony Quartaro discovered his love for cooking over a wood-fired oven as a line cook during his senior year at University of Kansas. Following graduation, he moved to the west coast to pursue his culinary dream and later headed east to hone his skills in the Big Apple.

Back in Chicago, he made headlines at The Bristol and Balena. At Formento’s, Quartaro earned a Three Star Review in the Chicago Tribune, made best new restaurant lists and took home honors for Best Chef de Cuisine at the Jean Banchet Awards. At Dixie and 1952 ½, Time Out Chicago named his take on succotash the Best Dish of 2016. He oversaw and managed the award-winning barbecue concept, Lillie’s Q and fried-chicken walk up window, LQ Chicken Shack.

After transitioning out of restaurants, Quartaro served as Culinary Director for a meal delivery service designed for school-age kids. Most recently he has joined the team at Limelight Catering, a 26 year old Chicago catering powerhouse, where he focuses on client experience- from tastings to events- and leads research and development efforts as Executive Chef.

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