Carlo Lamagna

Executive Chef

Benny’s Chop House is a seasonally and chef-driven steak house in Chicago’s bustling River North neighborhood. A core sense of Midwestern geniality sets the tone for a seasoned team of culinary and hospitality experts who make every dining experience a celebration. Leading the team in their dedication to generosity is Executive Chef Carlo Lamagna.

Raised in the Philippines and arriving in the United States at an early age, a sense of family and tradition was always at the heart of Carlo’s early years. In fact, it was his sister who originally took an interest in food and cooking for the family, igniting Carlo’s passion for the culinary arts. When the time came, it was she who encouraged Carlo to pursue food as a career.

Studies in New York at Hyde Park’s Culinary Institute of America followed with an internship at the historic Westchester Country Club, coupled with myriad stagés around New York City’s great restaurant scene, set the stage for Carlo’s career as a Chef. Before long, James Beard award-winning Chef, Bruce Sherman, of Chicago’s North Pond Cafe, called on Carlo to work on his line. Sherman, a vanguard of the local farm-to-table movement in Chicago’s culinary community, influenced Carlo’s passion for seasonality and sustainability in cooking. Before long, Carlo had advanced to the position of Sous Chef and was dreaming of a new challenge. A trip through Europe filled with stints behind the stoves in Spain and France — and the mastery of charcuterie and butchery in Germany’s Black Forest — did the trick. Following his aventure, Chicago beckoned once again. This time Paul Virant, a culinary visionary known for his passion for preserving and canning seasonal ingredients for year-round use, asked that Carlo serve as his sous chef at his brand-new Perennial Virant. Carlo spent two years with Chef Virant before his next challenge appeared.

Ready to lead a team of his own in 2013, Carlo was hired as Executive Chef of Benny’s Chop House. Coupling his passion for seasonal flavors and local ingredients with the classic steak house formula of prime steaks and fresh seafood, Benny’s Chop House takes the Chicago steak to a new level. Guests love Carlo’s culinary point of view when it comes to re-imagining the steak house classics. A beefsteak tomato and sweet onion salad morphs into a heirloom tomato salad with micro basil and fried Wisconsin cheese curds. While creamed corn takes on a new personality with the addition of goat cheese, and a summer sausage and cheese platter gets an upgrade with housemade charcuterie paired with grilled bread and rhubarb mostarda.

In his spare time, Carlo enjoys culinary competitions, strolling through farmers markets with his wife and son, or participating in charitable, food-driven events.