St. Charles chef up to challenge at Pheasant Run
As a young boy Joseh Yurisich pulled pot and pans out of the cabinets in his mothers kitchen and “cooked” along side her. Memories of that early time stuck with Yurisich and helped push him toward a career in the kitchen.
He picked up bread baking from his father, a brick layer by trade, and honed his baking skills at Weber's Bakery, a longtime family-run operation on Archer Avenue in Chicago.
He attended culinary school at Washburn Trade School in Chicago and has furthered his education with classes in ice carving, sugar artistry and wine appreciation.
After stints at hotels around the suburbs Yurisich, 47, landed at Pheasant Run Resort in St. Charles 15 years ago and now oversees operations at the property's four dining venues.
He lives in Batavia with his wife, Betsy, and their sons Joe, 19, Dan, 18, and Tommy, 13.
What lesson did you take away from your first kitchen job? I worked at Weber's Bakery in Chicago for many years. I started as a dishwasher and eventually became an apprentice baker. My biggest lesson was the value of hard work. It always pays off and will always be part of my success.
Describe your role at Pheasant Run Resort? I'm responsible for all food that is served in the resort and have the opportunity to work side by side with a lot of great and inspiring people.
What's the biggest challenge at a property that size? It is difficult in such a large property to be everywhere; I have a lot of ground to cover with a lot of different outlets. I am blessed with having a great staff to support all the volume we do. I really enjoy the diversity.
What about the hotel side of the restaurant business has kept you in it this long? I like having many outlets; it's inspiring to be able to create a lot of different cuisines for the restaurants from Harvest to Jambalaya. We constantly have the ability to add new items to our menus and create exciting specials. This summer we are running our new Friday night Louisiana fish fry, and Saturday nights we have rib fest in Jambalaya. Both are new specials at the resort and, all you can eat!
What has been the most memorable meal you've prepared? Every time my staff pulls together to meet a new challenge it is memorable to me. But the most memorable would be when we did a fundraiser for (former) Congressman Dennis Hastert with the guest of honor being President George W. Bush. It was very exciting with all the Secret Service being around in the kitchen and through the resort. I will never forget it.
What three ingredients should home cooks have on hand? Anything that is seasonal and fresh; fresh herbs, fresh tomatoes and oil, extra virgin olive oil.
What was the last meal you cooked at home? Mesquite-rubbed BBQ pork chops after my son's baseball game.
What do you do in your free time? I love sports and enjoy playing guitar. I am not home often but enjoy getting the family together for a great meal over a sporting event. Oh yeah; I almost forgot. I enjoy having a great cocktail as well.
Tell us about this recipe: Mesquite-Rubbed BBQ Pork Chops. The spiciness from the pork would be great with a Pinot Noir, but any great lager would also go well with it.
Try this at home or at Harvest Restaurant at Pheasant Run Resort, 4051 E. Main St., St. Charles. (630) 584-6300.
• To suggest a chef to be profiled, send the chef's contact information to food@dailyherald.com.