Take two steak-house veterans, a dazzling space along the Chicago River, add a butcher and dry-aging room and you begin to see what Chicago Cut is about. Chicago Cut is dedicated to putting culinary flair back into Chicago’s upscale restaurant scene. That requires a unique menu, an unmatched wine list, and a modern twist on the traditional steakhouse setting.

David Flom-Managing Partner
David Flom has more than 20 years of experience in the restaurant industry, serving as General Manager of some of the area’s best-known restaurant establishments, including Rosebud Steakhouse and Gabriel’s Restaurant. Under his direction, Gabriel’s earned the title of Chicago’s #1 Italian restaurant in a Zagat Survey and went on to earn the Wine Spectator Award of Excellence. David also spent time as the Vice President of Operations for the Aqua Restaurant Group (now called the Michael Mina Restaurant Group) in San Francisco.

Matthew Moore – Managing Partner
Matthew Moore has more than 25 years of experience in the restaurant and hospitality industry in his native Ireland as well as in England and the United States. Significantly, he has helped to helm some of the most successful steakhouse establishments in Chicago, including Smith & Wollensky and Rosebud Prime. For Moore, hospitality may be in his DNA: for more than a century his family has owned and operated the Mannions Pub in Balla, County Mayo, Ireland.

Restaurants

Chicago Cut Steakhouse

David Flom

Iko Quraisin

Livia Mategrano

The Culinary Team at Chicago Cut Steakhouse is responsible for developing and executing the restaurant's unique menu, ensuring top-notch quality and taste. This includes managing the butcher and dry-aging room, crafting innovative dishes, and providing culinary excellence in both traditional steakhouse fare and modern offerings. The team also collaborates to create visually stunning and flavorful sushi under the guidance of the Sushi Head Chef.

Culinary Team

About

Team members