About Us

The ultimate goal for me as the Kitchen and Events Mgr is to establish a relationship with our Libertyville community, to develop a personal connection with everyone who walks in the door, and to create an experience for our guests that fosters great memories with family, friends and co-workers. As a teacher and chef my focus is to bring easy, flavorful weeknight meals to the table that put a spotlight on health and wellness, to inspire my students in creating flavors, experimenting with ingredients and encouraging creativity.......the recipe is only a guideline.

I am a pastry chef currently working towards my bachelor's in food science while working as part of the culinary team here at The Joyful Gourmet. One of my goals in the kitchen is to make baking fun and approachable. As the evening store manager, I strive to make sure everyone has a great experience, whether it comes to introducing you to new kitchenware, sipping on a glass of wine or enjoying our cooking classes. When I'm not at work, I am either be working on my garden or nose deep in a book.

Lindsey Shifley of More Guts More Glory Pitching & Wellness and Compass Hiking and Yoga Retreats is an energetic MindBody chef and fastpitch softball pitching coach. In 2012, she began sharing her passion for “It all starts at home plate” as a Super Ambassador for Jamie Oliver’s Food Revolution. Lindsey is a certified MindBody Eating Coach from the Institute for the Psychology of Eating (Boulder, CO ‘18) with a Bachelor of Science in Speech and Language Pathology from Northwestern University (Evanston, IL ‘99). She is also a wife and mother to 3 high school and college aged children.

Chef Matt Zagorski is an award-winning chef and holds over a dozen national pie making titles. He is well known for his sense of humor, approachable recipes and his ability to break down complicated culinary techniques so that anyone can execute them. A food history and food science geek, Chef Matt brings his recipes to life with fun and interesting food stories and facts. A lover of international cuisines, Chef Matt received his culinary training at Kendall College and has been teaching culinary classes for over 15 years. He lives in Arlington Heights with his wife of 29 years, two sons and their dog.

Chef Lee Kuebler is a long-time Lake County resident, growing up here and raising his family. He is a graduate of the Kendall College School of Culinary Arts, has traveled extensively picking up ethnic flavors and cuisines and owned/operated a series of successful restaurants here in Lake County. Chef Lee is the adoring dad of 2 super energetic and wonderful kiddos.

Pastry Chef Gale Gand has two James Beard Awards, had the Michelin two star restaurant Tru in Chicago, owned Vanilla Bean Bakery, hosts Food Network’s “Sweet Dreams”, and authored 8 books. She worked with Julia Child, makes Gale’s Root Beer, went to La Varenne in Paris, is a Pie Contest Judge, and has Kitchen Sisters Cooking School. More info: www.galegand.com

Chef Drew is a creative, versatile chef with over 20 years of experience in restaurants, private homes, unique events, and on-board yachts. Chef Drew is an avid traveler who has an adventurous palette and flair for international cuisine. He has worked in kitchens in U.S., England, and Melbourne, Australia and has traveled extensively throughout the U.S., Caribbean, England, Europe, Colombia, Australia, and New Zealand. He developed a passion for cooking at an early age, often standing on a chair to help his great grandmother in the kitchen. His great grandmother, grandmother, and mother are/were all chefs. Chef Drew is a Chicago native and a graduate of the Culinary Arts School at Kendall College in Chicago, which included an internship under four-star Chef Paul Bartolotta of Spiaggia. Chef Drew loves to teach intimate cooking classes as well as cater large or small-scale dining events. He is innovative, well-versed in world cuisine, highly skilled in technique, works well under pressure, quick to improvise, always up for the challenge, and flexible to accommodate any special dietary preferences. He is passionate about supporting local farmers and utilizing only high quality, organic, healthy, nutritional, and sustainable ingredients.

Born & raised in Lake Forest, trained at the French Culinary Institute, New York, I started my own catering company at 22. Executive Chef, Culinary Journalist, Owner/Creator of Pigtale Twist Dressings & Sauces and THE SECRET SUPPER CLUB (Private Culinary Services/Traveling Chef Services). Culinary Instruction/Philanthropy.

Went to the Art Institute of Colorado Culinary. 25 years in the industry. I've been teaching since 2009. Expertise in Sushi, Italian, and Regional American foods. I've worked in restaurants, hotels, boutique markets/butchers and recreational cooking schools.

Chef Laura has a diverse background in cultural and culinary arts. Born in an Italian and Korean family, she has a degree in accounting but quickly realized a desk job was not for her and she switched to culinary where she graduated from Kendall College with a culinary art degree. She worked for various establishments including the Primehouse in River North, and was one of the opening team members of the first Virgin Hotel. Her love language is food and she passionately shares her abundance of culinary mastery with her students. Thanks to her diverse background, her depth in food culture knowledge is limitless. She has a dedicated group of followers who do not miss any opportunity to take her exciting and adventurous classes here at The Joyful Gourmet. When she is not teaching, you will find her in her garden or enjoying time with her children.

Food is my life! I attended culinary school at the College of Dupage, received a bachelor degree in Culinary Arts at the Art Institute of Pittsburgh and masters in Education from Kaplan University. After a restaurant circuit I’ve been executive chef for various companies and institutions. I am currently a director of Food Service at a retirement home and I still teach culinary arts at the college of Lake County - which I love. I’ve traveled extensively and love picking up cooking techniques and flavors. There’s almost nothing I can’t cook but my favorite is classical French. I love cooking, teaching and sharing a great evening with our guests!

I'm originally from Rhode Island and went to culinary school in Boston. After graduating, I moved to Chicago to cook and my first restaurant I landed at was one Michelin Star, Everest under Jean Joho. After 2 and a half years there, I went to a farm to table restaurant called the Bristol where the focus was sustainability and being "farm to table". I stayed within these parameters of fine dining and locality for the last 12 years working at places like Local Foods, The Waldorf Astoria, Swift @ Sons, and Abigail's. Working under mentors like Jean Joho, Mike Gorman, Chris Pandel, and Matthias Merges, I've been fortunate to learn my craft from some of the best Chicago has to offer. Currently being one of the many chefs for Abbott Laboratories' food service has allowed me to join the team at Joyful and be creative and really share what I'm passionate about. I'm always looking for a new technique to try and recipe to master, in hopes I can share with our guests at Joyful.