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Executive Chef Michael Tsonton is co-owner of copperblue, a Mediterranean restaurant that interprets work and play through the menu, service and ambiance.
Based on the flavors of southern France, northern Italy, Morocco and Spain, copperblue’s menu conveys “work” by preparing simple, robust and down-to-earth favorites such as chicken, pork and steak.
"Play" features the more fanciful and whimsical side of copperblue with duck two ways (breast and leg seasoned with a signature spice mix), big fish, little fish (trout and fresh sardines escabeche with romesco), and other specialties.
Original large-scale paintings juxtapose the theme. Two depict the labor of field workers and water-bearers while others show children playing in a meadow and adults enjoying music and dance.
Tsonton studied at the Columbus College of Art & Design in Columbus, Ohio. But while working in restaurants to pay for his education, he fell for the excitement of the kitchen. He later honed his skills in Cleveland under French Chef Claude Rodier, who worked with Roger Vergé and other Michelin star chefs. He enjoyed a brief stint with Jean Georges Vongerichten in New York before arriving in Chicago.
Tsonton was the Executive Chef who opened one of Chicago’s first upscale Spanish restaurants, Brio. He was the Executive Chef at Tizi Melloul and earned three-stars for Courtright’s when he was the restaurant’s Executive Chef.
Tsonton was also the last Executive Chef at the famed Eli’s the Place for Steaks before it closed after more than 30 years as one of Chicago premier steakhouses.
He opened copperblue at the beginning of 2006 which soon earned three-stars from the Chicago Tribune and the Chicago Sun-Times. It was also chosen by Chicago Magazine as a Best New Restaurant as well as for Best Dish, and was featured in Gourmet Magazine as a place not to be missed.
Last year, Tsonton founded Chicago’s Chefs for Choice, a nonprofit organization that supports and protects a business’s right to free enterprise. The organization was formed after the Chicago City Council banned restaurants from serving foie gras.
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