Our Team

Bruce Sherman

Bruce Sherman

Chef & Partner

A native Chicagoan, Bruce Sherman traveled the world developing his culinary knowledge before returning home to Chicago’s dining community. As Chef and Partner at Lincoln Park’s North Pond, Sherman utilizes influences accumulated in Paris, Southeast Asia and London to produce his contemporary French-American, innovative, seasonal cuisine.

Born and raised in Chicago, Sherman attended the University of Pennsylvania, majoring in Economics. Having grown up the son of a banker, Sherman thought he would have an “office career” – he would become a banker, lawyer or doctor, perhaps. While studying abroad at the London School of Economics and experiencing all that is European, he had a life-altering realization, allowing Sherman to recognize that he could choose any career he pleased. Over the years, he had always enjoyed watching his Mom cook, as she comfortably experimented with new flavors and cuisines, and he decided to pursue a career in the restaurant field. Upon his return to the States, Sherman graduated and moved to Boston, where he began a career in restaurant management. Unable to satisfy his creative urge as a manager, he moved to the back of the house, working as a cook and absorbing all facets of kitchen life. He moved next to Washington, D.C., where he broadened his foodservice knowledge by starting a catering company, one he continued to run until selling the business in 1993. When Sherman’s wife had an opportunity to work in India, they jumped at the chance.

Over the following four years in New Delhi, India, Sherman immersed himself in the local culture, particularly the local cuisine. Making daily trips to the corner vegetable “wallah” (vendor) forced him to cook only with what was available each day, what was fresh and seasonal. The experience in India profoundly influenced his cooking, but not in the obvious manner – the notion of seasonality developed while living in India was as great an influence as the understanding of the flavors and usage of the diverse regional spices. While in India, Sherman consulted for regional palace hotels, teaching local Rajasthani cooks to prepare Western food for the visiting tourists. He also completed personal studies to develop a greater understanding and appreciation of the indigenous spices and cookery, specifically of the Keralan Malabar Coast.

Sherman then moved to Paris and enrolled at the École Superieure de Cuisine Française to solidify his culinary knowledge. He completed the yearlong comprehensive program, supplementing his studies with jobs at a number of highly regarded restaurants. Sherman refined his already-advanced culinary skills, developing a personal style clearly grounded in French technique yet clearly corresponding to the season. The following year, he returned to Chicago, working under some of the top toques in town.

In 1999, Sherman accepted the position as Chef at North Pond and has been dazzling diners with his broadly influenced, subtle, seasonal cuisine ever since. Sherman was honored by Food & Wine as one of America’s “Best New Chefs” in 2003; then in 2007, 2008, 2009, 2010, and again in 2011, he was nominated by the esteemed James Beard Foundation in the “Best Chef: Great Lakes Region” category, winning the award in 2012. In 2008, Share Our Strength named him “Most Sustainable Chef” at the Chicago Taste of the Nation event and later that year, he accepted the position as National Board Chair of Chefs Collaborative, a position he held for 4 years.

Back To TopTim Vidrio

Tim Vidrio

Chef de Cuisine

Tim grew up in a multi-ethnic family -German mother, Mexican father- in Chicago's far northern suburbs.  After time at Kendall College, Tim earned significant experience in some of the city's finest kitchens, including positions at Le Francais and NoMi.  Before ultimately landing here at North Pond in early 2011, Tim worked his way up to Executive Chef at Bistro Bordeaux, creating and managing the updated classics in Evanston.

One of Tim's earliest food memories followed a reading of Hansel and Gretel,when Tim attempted to push his own grandma in the oven, as she bent over to check a roast!  We're glad to have him as part of the North Pond family now, helping manage the kitchen staff here, often bent over checking the various meats, seafood and vegetables on our menu.

Back To TopNatalie Boschert

Natalie Boschert

General Manager

Natalie Boschert is all about family. Sitting down over meals to discuss the happenings of each day became a critical ritual of her childhood. It still plays a vital role for Natalie here at North Pond, as she gains true satisfaction from pouring wines and vicariously sharing meals with the guests here to drink and dine.

Natalie grew up in the suburbs of Chicago, and while attaining a degree (steeped in the language, culture, and lore of France) from the University of Iowa, she spent a significant portion of time in Provence, soaking up as much as she could about the foods and wines of the country. After graduating, she moved back to Chicago in 2009 and quickly found herself unable to shake the “hospitality bug”. She spent time serving tables, including her first stint here at North Pond when she fell in love with the notion and detail of the season-inspired menu and the thoughtful attention devoted to the guest experience. After two years in our dining room, she left for another opportunity, but ultimately returned when the allure of the North Pond experience (and the opportunity to become a Manager) drew her back.

Natalie continues her pursuit of higher learning within the field, and in April of 2014 achieved her Level II certification for the Court of Master Sommeliers.

Back To TopJuanita Ingle

Juanita Ingle

Sous Chef

Juanita grew up in Chapmansboro, Tennessee, a small town on the outskirts of Nashville. After getting a degree in restaurant management in nearby Clarksville, she moved to the Washington DC area, earned a second degree —this one in the culinary arts— and worked her way up to Sous Chef at the Michelin-starred Plume restaurant. Her path eventually brought her here to Chicago, where we’re thrilled to have her help lead the North Pond team. Her own family in Tennessee remains very important to her, and one of her fondest food memories revolves around the time they ventured out of their comfort zone to check out the "fancy cooking" daughter Juanita was doing in the big city; they came away highly impressed, and Juanita deeply fulfilled.