Duncan Biddulph

Illinois Institute of Art is the training ground in this profile, and Duncan Biddulph’s first chapter is a Chicago kitchen education measured in successive appointments. The work at Rootstock Wine Bar, where he served as Executive Chef until 2013, would have required control under pressure. From there, Kinmont in Chicago, IL (2014–2015) extended that progression in a room that asked for the same steady pace. In 2016, The Winchester in Chicago, IL became the next step, with Biddulph as Executive Chef.

The pattern is a practical one: advancement through kitchens that reward consistency, timing, and the ability to keep standards intact across different houses. Today, that same accumulation is carried into Tortello Pastificio.

Tortello Pastificio places Duncan Biddulph in a kitchen where repetition is part of the job and precision has to hold from prep to service. As Executive Chef, his work is about directing the room, keeping the pace, and applying what was built at Rootstock Wine Bar, Kinmont, and The Winchester to a new operation. The role suits a chef whose path has moved through Chicago restaurants with distinct identities; it asks for the same qualities those rooms demand: discipline, attention, and a steady hand.