OUR TEAM
John Asbaty, Chef & Managing Partner
Chef John Asbaty is an experienced chef, culinary director, and restaurateur with a deep-rooted passion for simple, ingredient-driven cuisine. Born and raised in New Jersey, Asbaty grew up in a household with both Polish and Syrian influences, where food played a central role in family life. His early love for cooking was sparked by his grandfather’s bakery, which has been in the family for over 80 years, and his mother’s unwavering work ethic and commitment to family.
While initially pursuing a degree in finance at the University of Nebraska-Lincoln, Asbaty’s path took a decisive turn after reading The French Laundry Cookbook by Thomas Keller. Captivated by the world of fine dining, he shifted his focus to cooking, earning his culinary degree from Le Cordon Bleu in Chicago in 2003. Early in his career, he worked at the former Trio Restaurant in Evanston, under the mentorship of Grant Achatz and Curtis Duffy. It was here that he formed a lasting friendship and professional relationship with Alain Uy, a connection that would shape much of his career moving forward.
After Trio, Asbaty joined Achatz’s opening team at the award-winning Alinea, where he worked in the test kitchen and as Chef de Partie for both the fish and meat stations.
Upon returning to Chicago in 2007, Asbaty opened Panozzo’s Italian Market, where he blended Italian cooking with local Midwestern ingredients. His subsequent role at White Oak Tavern & Inn further solidified his connections with local farmers and producers. In 2015, Asbaty reunited with Alain Uy to launch the hospitality program for RH (Restoration Hardware) at the 3 Arts Club Cafe alongside Brendan Sodikoff. The success of the concept led him to the Culinary Director role for both Hogsalt and RH Hospitality. Most recently, as Culinary Director of Research and Development, he played a crucial role in the strategic expansion of the RH Hospitality brand.
He is now reuniting with Alain Uy to open Ox Bar & Hearth in Chicago, bringing a community-focused, seasonally-driven, live fire concept to life.
Alain Uy, Managing Partner & Operations
Alain Uy is an accomplished hospitality leader and restaurateur with deep roots in Chicago’s culinary industry. Originally from Tacloban City, Leyte in the Philippines, Uy moved to the U.S. in 1992 with his parents and siblings, following his mother’s nursing career at Mt. Sinai Hospital in Chicago.
His passion for food began early, influenced by his father—an electrical engineer with a love for cooking—and his family’s restaurant, Avenues Kitchenette. Meals were central to family life, shaping Alain’s appreciation for hospitality and connection around the table.
Uy formally studied Culinary Arts at the Illinois Institute of Art in Chicago. Inspired by The French Laundry Cookbook, he set out to explore the depth and discipline of fine dining. During an internship at Chef Grant Achatz’s Trio in Evanston, he met Chef John Asbaty—forming a lasting friendship rooted in their shared passion for food. He later joined the opening team at Moto as Chef de Partie under the late Chef Homaro Cantu. There, Cantu’s mentorship helped Alain develop a multifaceted understanding of hospitality, moving from the kitchen into the dining room and eventually into management.
Over the years, Uy held leadership roles at respected restaurants including Shanghai Terrace and The Lobby at The Peninsula Chicago, Coco Pazzo, Moto and Jellyfish. He later joined Hogsalt Hospitality, where he collaborated with Brendan Sodikoff and Chef John Asbaty to launch the 3 Arts Club Café and help build Restoration Hardware’s hospitality program. During this time, Alain expanded his expertise beyond operations—working with designers and architects to open beautiful, experience-driven restaurants across the country
Now, Uy is reuniting with Asbaty to open Ox Bar & Hearth in Lincoln Park, where they bring their shared vision of passion, simplicity, and community to life.