With a resume that lists the iconic classical French kitchen of Chicago’s Everest alongside the molecular gastronomy pioneer wd~50, chef Michael Sheerin has crafted a style born from an incredibly wide range of experience.

After getting his degree in Culinary Arts from Grand Rapids Community College and working under famed Chicago chef Jean Joho at Everest, the Chicago native hit New York City to work his way through some of the city’s best restaurants: At Jean Georges, he applied the French techniques he picked up at Everest to namesake chef-owner Vongerichten’s love of Asian flavors. At Atlas, he developed the ability to evoke diner reaction through unique flavor combinations and contemporary creativity. At the legendary Lutèce, Sheerin honed the seemingly simple art of roasting. And at Wylie Dufresne’s groundbreaking wd~50, he was part of a movement that embraced chemistry know-how to twist the public perception of food flavors, textures and temperatures.

In 2006, Sheerin returned to Chicago to become the first chef de cuisine of Paul Kahan’s award-winning Blackbird, merging his progressive style with the farm-to-table principles that the Midwest restaurant has helped move into the mainstream. It was there that Sheerin was recognized by Food & Wine magazine as one of the country’s Best New Chefs in 2010, an honor handed out to only ten chefs annually. Michael Sheerin has stepped into the role of consulting chef for Three Floyds Brewpub, aiming to deliver a menu of rustic yet refined food that’s an equal partner to the craft beers that have made the Indiana brewery a cult favorite.

In his newest venture, Michael, and brother Patrick Sheerin have partnered with renowned designer Kevin Heisner and local restaurateur and nightlife aficionado Matt Eisler; the group of four will open Trenchermen Restaurant in summer 2012.

Follow Mike on Twitter @chefmikesheerin.

Patrick served as the Executive Chef at The Signature Room at the 95th. During his 8-year run he was credited for elevating the reputation of the Chicago institution from tourist trap to respected culinary outpost through his commitment to farm-to-table cuisine. Utilizing modern techniques in crafting approachable seasonal menus was what kept him on the minds of local foodies and the press alike.

Patrick began the management portion of his career with The Signature Room revamping their private dining program. Prior to 95th, Patrick Sheerin worked at Four Seasons Hotel, NAHA and Everest in both savory and pastry positions.

Patrick Sheerin holds degrees from French Culinary Institute and Bachelor of Arts from Michigan State University, The School of Hospitality Business.

The Sheerin brothers' paths have touched a number of times including working together at both Toque and Everest. Mike was Pat's liaison to Chef Dufresne, who opened his kitchen to Pat for the Bertolli sous chef awards. Collaborations on a number of menus for private events including: James Beard, Taste of the Nation and Slow Food. A truly humbling experience for both brothers was cooking together at the Beard House in August of 2008.

In his newest venture, Patrick and his brother are once again working together. Partnering with renowned designer Kevin Heisner and local restaurateur and nightlife aficionado Matt Eisler, the group of four will open Trenchermen Restaurant in summer 2012.

Follow Pat on Twitter @chefintheory.

Kevin Heisner, 41, began his career as a painter for interior designers. He received his Bachelor of Fine Arts degree from the School of the Art Institute in Chicago where he discovered his passion for design, education and travel. After recognizing the potential of Chicago’s real estate market in the 90's, Heisner focused his work on general contracting, enjoying the creative freedom working on his own projects allowed.

Heisner has also partnered with Empire Liquors owner Matt Eisler to form Heisler Hospitality, which collectively owns and operates several bar and restaurant concepts in the Chicago market. In their latest venture, they have teamed up with chef brothers Mike and Pat Sheerin to open the much-anticipated Trenchermen Restaurant in summer 2012.

Despite overwhelming demand for his services, Heisner works exclusively with a select few of Chicago’s premier restaurant groups, which adds further cache to his projects and the ability to focus more energy on personal ventures. His work has been featured in highly regarded publications such as Time Out Chicago and Hospitality Design.

Prior to becoming one of Chicago’s most established entrepreneurs in the hospitality industry, Matt Eisler attended the University of Notre Dame where he studied business. He was a four-year varsity athlete on the University’s ice hockey team, and was named MVP three of those years. Post graduation, Eisler signed with the National Hockey League’s Calgary Flames where he played for three years.

In 2004, Eisler retired his skates and began his foray into the nightlife and hospitality industry with the opening of Elm Street Liquors. Following the conception of Elm Street, Eisler grew the “Liquors” brand into three concepts; Elm Street Liquors, Empire Liquors and Victory Liquors, two of which he has since sold. Over the course of seven years in the industry Eisler has opened numerous successful venues, each of which continues to perform strongly, despite the fluctuating market.

Eisler has also been recognized for his work as managing partner of Angels and Kings, along with partners Pete Wentz, Jonathan Daniel, and Bob McLynn of Crush Music Management. Eisler was instrumental in the Angels and Kings brand expansion to NY, LA and Barcelona, in addition to the current Chicago location at the Hard Rock Hotel on Michigan Avenue.

Eisler has also partnered with renowned designer Kevin Heisner to form Heisler Hospitality, which collectively owns and operates several bar and restaurant concepts in the Chicago market. Over the past several years, the two have enjoyed a trio of successful ventures and have teamed up with chef brothers Mike and Pat Sheerin to open the much-anticipated Trenchermen Restaurant in summer 2012.

In 2009, Eisler was named to the prestigious Crain’s Chicago Business ‘40 under 40’ list for his work in the hospitality industry. He continues to maintain an opportunistic approach to the local market, constantly striving to grow his brands and establish new and exciting concepts.

Palomino graduated from the French Culinary Institute in New York City in 1999. He worked in several New York kitchens, most notably at Jean Georges Vongerichten’s flagship restaurant and at Lotus with celebrated chef Richard Farnabe.

In 2003 he joined the opening team at renowned chef Wylie Dufresne’s wd~50 and became wd~50’s bar manager in 2007. Palomino helped establish the bar’s reputation for being at the forefront of technique development and creativity. Drawing upon the skills developed first as a cook and then as the head of Research and Development for wd~50, the bar program became the stage for the melding of classic cocktail craft and cutting-edge kitchen technique.

Palomino moved to Chicago in the summer of 2011 to lead the beverage program at Trenchermen and reunite with his old colleague Michael.