Chef Brian Lockwood
In the ever-evolving landscape of fine dining, few chefs can boast a résumé as impressive as that of Chef Brian Lockwood. Renowned for his culinary artistry and innovative approach, Lockwood has worked alongside culinary legends like Daniel Humm at both Eleven Madison Park and The NoMad. His experience spans multiple MICHELIN-starred restaurants in Europe, including El Celler De Can Roca, L’Escaleta, and La Subida. This remarkable pedigree not only highlights his dedication to the craft but also sets the stage for his latest venture with the Boka Restaurant Group (BRG).
A Fortuitous Meeting in Chicago
Lockwood’s journey took an exciting turn when he found himself in Chicago as a consulting chef for the Emmy Award-winning series The Bear. It was during this time that he met the esteemed co-founders of BRG, Kevin Boehm and Rob Katz, both James Beard Award winners. Their shared passion for culinary excellence led to an instant connection, culminating in Lockwood becoming the group’s newest Chef-Partner.
Opening Midōsuji: A Culinary Gem
The first fruit of this partnership materialized with the opening of Midōsuji in September 2025. Nestled within a beautifully restored 1930s speakeasy-inspired microbar on the second floor of the MICHELIN Key-awarded Chicago Athletic Association, this intimate eight-seat omakase counter is a testament to Lockwood’s culinary philosophy. Each ten-course experience is meticulously crafted, showcasing his commitment to seasonality, precision, and the art of storytelling through food.
Gingie: The Anticipated Debut
As if the success of Midōsuji wasn’t enough, Lockwood is set to make waves once again with the opening of Gingie next month. Already generating buzz as one of the year’s most anticipated restaurants, as highlighted by Bloomberg, Bon Appetit, and Wine Spectator, this brick-and-mortar debut promises to redefine contemporary American dining.
A Fresh Perspective on Dining
Lockwood’s menu at Gingie is designed to be shareable, featuring innovative offerings such as DIY handrolls and an exquisite American Wagyu dish paired with ricotta dumplings, sunchoke, and bordelaise. This approach not only reflects current trends in dining but also aligns with a growing consumer desire for interactive and communal eating experiences.
Leading the Beverage Program
To complement his culinary creations, Lockwood has partnered with Ashley Santoro, a former Eater Young Gun, who will head the beverage program at Gingie. Santoro’s expertise will shine through a selection of savory stirred drinks, old-world wines from sustainable producers, and a carefully curated sake list, enhancing the overall dining experience.
A New Era in Fine Dining
Chef Brian Lockwood represents the future of fine dining, marrying tradition with innovation to create memorable dining experiences. His collaborations with the Boka Restaurant Group not only elevate his culinary prowess but also contribute to the ongoing evolution of the restaurant industry. As he prepares to unveil Gingie, the anticipation builds for what promises to be a landmark in contemporary American cuisine.
Join the Conversation! What are your thoughts on Chef Lockwood’s approach to dining? Share your comments below!
For further insights into the latest trends in the restaurant industry, check out our articles on restaurant trends and chef interviews.
Keep an eye on this space, as we will track the performance of both Midōsuji and Gingie to provide you with the most accurate and relevant updates!
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1) here, Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry.
