Chef Simon Davies

Simon Davies grew up in California, surrounded by music and the arts, in an environment that fueled an artistic mind that has been a driving force in his culinary pursuits.

He has had a life-long affinity for the kitchen, which was first realized professionally after he took a job at a local diner during his high school years. Simon attended culinary school in Portland, Oregon and worked at several restaurants in the area while in school.  Upon graduating in 2009, he was accepted as an intern at Alinea – a restaurant that, during his tenure, was on the World’s 50 Best list and maintained 3 Michelin stars.  His strong work ethic, relentless drive, and inspired creativity took him to the title of Chef de Cuisine in 2014 and then Executive Chef in early 2018.

After leaving Alinea, Simon founded ilixr Creative with the goal of curating one-of-a-kind experiences centered around food, while also creating a business model that supports talent and those behind the scenes.  He is committed to creating unique and memorable experiences through food.  His continued travels have inspired a cuisine that is globally influenced and studied, with an approach to food that is deeply rooted in culture.

In recent years, Simon has combined his love for the culinary world with his passion for film and photography – capturing both still and motion imagery focused on food and food culture. 

Simon has been featured on such lists as Forbes 30 Under 30, Crain’s 20 In Their 20s, and Zagat 30 Under 30.

Chef Jalen Whipple

Jalen Whipple is from Madison, Wisconsin, where he spent much of his life focusing on the arts and outdoor activities. His approach to life has allowed him to have a balance of a creative and competitive personality. These attributes ultimately led to his career in the culinary arts. During his childhood, Jalen would often find himself watching Emeril Lagasse on TV and wanting to replicate what he saw. Through recreating Emeril's dishes, he was able to develop his love for cooking. 

Jalen started his culinary career in 2019 at Alinea, where he worked in pastry. After Alinea, he cooked at Roister, a more casual restaurant within The Alinea Group. In 2022, he moved to Nashville and took a position at the Catbird seat led by Chef Brian Baxter. There, he focused on his craft by working with local and seasonal ingredients found throughout the Southeast. 

His inspiration for cooking and creating dishes comes primarily from music and reading. His philosophy is that food should invoke a feeling of nostalgia; when you eat, it should bring back core memories. Just like with music, he sees cooking as a composition combining textures, flavors, and temperatures. Through this approach, he cultivates dishes that are familiar at their core yet unique in presentation. 

Jalen joined ilixr in 2024. His time working in Michelin-level restaurants, strong understanding of seasonal produce, and love for Japanese cuisine add a unique dynamic to the team and experience. 

Outside of Jalen’s profession, he enjoys running, snowboarding, traveling, and adding to his record collection. 

Collaborators

  • Jill Zimorski, MS

    Jill Zimorski is one of only 269 Master Sommeliers in the world. She has been at the forefront of some of the most acclaimed wine and beverage programs in the country, including her time as Wine Director of The Alinea Group. She has also earned her Diploma, with Merit, in Wines & Spirits from the Wine & Spirit Education Trust, is a French Wine Scholar with Highest Honors and holds a Diploma in Single Malt Scotch Whisky from the Edinburgh Whisky Academy.

    Jill is an Adjunct Professor at DePaul University in Chicago in the Driehaus School of Hospitality Leadership lecturing undergraduates in International Wine and Education Management. In 2023, she founded POP Advising, LLC, through which she consults with restaurateurs on beverage management and hospitality and service projects. Additionally, she is an educator with the American Wine School in Chicago, teaching all levels of WSET Wine & Spirits classes and is a contributor to the SommTV network for both her series “Study Hall,” and her weekly podcast “Reading & Drinking” where she reviews wine books.

  • Steve Morgan

    Steve is currently the Midwest Regional Manager for the importer The Sorting Table, but he began working with wine seriously in 2004 under the tutelage of Belinda Chang at Osteria Via Stato and instantly fell for Italian wine.

    In 2008 he officially began a career and a sommelier under Morgan Rich at Del Posto. Looking to expand his knowledge he worked at The Dressler, Ai Fiori, and landed at Tribeca Grill where he was lucky enough to be head sommelier under David Gordon of its Wine Spectator Grand Award winning list. During the winter of 2013 Steve joined the sommelier team at Michelin three star restaurant, Alinea. In 2015 he moved to become the opening wine director at Formento’s for which he would win Best Of Award of Excellence from Wine Spectator and the Best Medium Sized Wine List in the World from World of Fine Wine. Steve co-founded Squire Wine Company which helps introduce small artisanal California producers to the Illinois market. He is also the co-creator of Champagne Happy Hour, an event centered around allowing people to taste Champagnes they have probably never tried before.

  • Julia Momosé

    Julia Momosé is a mixologist, author, business owner, and the creative force behind Kumiko, the acclaimed dining bar in Chicago.

    Momosé was raised in Japan, where she began developing the traits that would inform her approach to beverages: sophistication, elegance, and a deep respect for artisanship. Her work has garnered international renown, from features in Time magazine, Esquire and Food & Wine to a spot on the World’s 50 Best Bars. In addition, Momosé developed the cocktails and spiritfree program for Starbucks Roastery Reserve, and her debut book The Way of the Cocktail was just released in November 2021.

    To learn more about Julia and Kumiko, please visit their website.

  • Sammy Faze

    Sammy Faze is a bartender, photographer, and artist in Chicago. He has spent more than twelve years working behind various bars around the city, including Untitled 111, Billy Sunday, and most recently at the Japanese cocktail haven Bar Kumiko, named the 25th Best Bar in the World. Trained in Japanese cocktail technique and having trained a team of bartenders in Tokyo at the Starbucks Reserve Roastery in Nakameguro, his style is refined, elegant, and attentive. When he isn’t crafting cocktails, Sammy can be found photographing for Chicago’s best bars and restaurants as well as for spirits brands and portraiture.