Our Team

John Arents

John Arents

Managing Partner

John returned to the North Pond family in December 2019, taking over as Managing Partner and GM. He had been with us fifteen years earlier serving as General Manager and we are thrilled to have him back in the fold. A native Michigander, John began his Chicago career as a concierge at The Amway Grand Plaza Hotel and in Chicago in Food and Beverage at the Ritz Carlton. He then went on to work at notable Chicago mainstays including Lettuce Entertain You’s Scoozi!, mk and most recently, Sepia. John is a thoughtful and collaborative leader and mentor and has a knack for getting the best out of his staff.

Back To TopTim Vidrio

Tim Vidrio

Executive Chef

Tim grew up in a multi-ethnic family, having a German mother and Mexican father, in Chicago's far northern suburbs. After spending time at Kendall College, Tim gained significant experience in some of the city's finest kitchens, including Le Francais and NoMi at the Park Hyatt Hotel. From there, he worked at Evanston’s Bistro Bordeaux, moving up the ranks to become Executive Chef before joining the North Pond family in early 2011. Tim worked closely with Chef Bruce Sherman and shares his culinary philosophy of working with the best ingredients, in season, and treating them with respect. In 2016 he was named Chef de Cuisine and in early 2020, Tim became North Pond’s Executive Chef.

One of Tim's earliest food memories followed a reading of Hansel and Gretel, when Tim, so inspired by what he had read, attempted to push his own grandma into the oven as she bent over to check a roast! (She was fine, thankfully!) Tim is only the second Executive Chef North Pond has had, and he looks forward to leading the culinary team in this new chapter.

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.