Beverage Director, Jenee Craver
Beverage Director and Level 1 Sommelier, Jenee Craver, brings more than six years of industry experience to the pre-prohibition inspired cocktail program at Sable Kitchen & Bar in Chicago’s River North neighborhood.
Born and raised in Ithaca, NY, Craver got her start as a server and bartender at World Café Live at The Queen, an independent music venue in Wilmington, DE. After graduating from East Stroudsburg University in 2011 with a B.S. in Hospitality Management, Craver was eventually promoted to Head Bartender and Supervisor of World Café Live’s Philadelphia location. It was here that Craver began delving into the world of craft cocktails. She created house-made bitters, tinctures, syrups and Liqueur and implemented a barrel-aged cocktail program. In 2016, Craver put on “Distilladelphia,” a craft spirits event that showcased 21 local distilleries. That same year she became a finalist in Glenfiddich’s “World’s Most Experimental Bartender” competition before accepting the position as Bar Manager of In The Valley (ITV), a cocktail bar with an extensive, natural wine program in Philadelphia.
As Bar Manager of ITV, Craver collaborated with chefs to create cocktail pairing menus and furthered her wine education by becoming a certified Level 1 Sommelier. In 2017, Craver joined Tales of the Cocktail’s Cocktail Apprentice Program (CAP) where she met mentor and former Sable bartender, Jessica Lambert, who inspired her to further her bar education. In the fall of 2018, Craver relocated to Chicago and accepted the position as Beverage Director of Sable Kitchen & Bar.
With Craver at Sable’s helm, the acclaimed bar program will continue to feature unique and modern cocktails that are built upon the foundation of classic recipes. When not behind the stick, Craver can be found sketching, reading and cycling.
Executive Chef, Kevin Atkinson
Executive Chef Kevin Atkinson brings more than 20 years of culinary experience and a flair for honest, creative and approachable cooking stemming from his Southern roots.
Growing up in Charlotte, North Carolina, Chef Atkinson’s passion for cooking began at an early age while spending summers with his grandparents. He keenly watched them tend to and harvest their garden, which led to his first food love of sweet Silver Queen creamed corn.
Upon graduating from culinary school, Chef Atkinson relocated to Chicago in 2004. He gained vast experience in both fine dining and more approachable refined dining while re-concepting multiple restaurants, including an in-house charcuterie program at the Omni Chicago Hotel, State and Lake Chicago Tavern at theWit Hotel and ETA Restaurant + Bar and Streeterville Social at the Loews Downtown Chicago Hotel.
At Sable’s helm, Chef Atkinson reinvents the menu of Contemporary American shared plates with seasonal and sustainable ingredients. When not in the kitchen, Chef Atkinson can be found tending to his home garden, spending time with his family and cycling on the lakefront.