Executive Chef Eddie Jobin is no stranger to the Parkers’ Restaurant & Bar; he served as sous chef in the same kitchen from 2013 to 2015, only leaving to open Countyline Tavern—another one of Select Restaurant’s premier dining destinations in Chicagoland.
Jobin held the position of executive chef at Countyline Tavern for close to two years before returning home. Prior to accepting the sous chef position at Parkers’, Jobin led the kitchen at Gardina’s—a small bar and café in Oshkosh, Wisconsin from 2011 to 2013.
From 2009 to 2011, he lived in Michigan attending Baker College of Muskegon, The Culinary Institute of Michigan, and working at Reserve Wine Bar in Grand Rapids. In 2011, he added a bachelor’s degree in food and beverage management from Baker to his associate’s degree from Johnson & Wales University in Charlotte, North Carolina.
In addition to an education and experience in culinary arts, Jobin is the recipient of both team and individual accolades from the American Culinary Federation—holding bronze and silver medals from competitions held in 2010, 2011, 2013 and 2014.