Chef
Kevin Hickey
- Discipline
- Chef
- Based in
- Chicago, Illinois, United States
i. Biography
Kevin Hickey, Chef-Patron of The Duck Inn in Chicago, comes into focus first through formation: University of Wisconsin-Stout, then the discipline of Four Seasons Chicago. His line is traced less through spectacle than through houses of practice, where training becomes responsibility and responsibility becomes a restaurant with a clear voice.
The Path
Kevin Hickey trained at University of Wisconsin-Stout.
The Work Today
At The Duck Inn, Hickey is Chef-Patron, the role named at the center of his current work. His own words draw the line cleanly: “We’re doubling down on what I think is our identity.” That identity is expressed through specific dishes and drinks rather than abstraction. The Signature Rotisserie Duck is a reserve-ahead duck that the restaurant explicitly highlights as its signature dish. It gives the place a central ritual: order before arrival, then gather around the bird as the meal’s announced centerpiece. Brandon Phillips’ take on the Mai Tai is made with overproof rum and Spam-infused Coruba Dark Rum, then served in the distinctive can. Within Hickey’s current house, food and drink share the same appetite for a signature that a guest can remember by name.
Signature
Kevin's signature dishes include Signature Rotisserie Duck, SpaMai Tai, Duck Fat Hot Dog, and Prime Rib Italian Beef Sandwiches.
In Their Words “We’re doubling down on what I think is our identity.”
Acclaim
Recognition arrived quickly in 2015, when Eater Chicago named The Duck Inn Restaurant of the Year. The same year, Esquire Magazine included it among the Best New Restaurants in America.
FAQ What is Kevin Hickey's current role? As of 2026, Kevin Hickey is Chef-Patron. Where did Kevin Hickey train or study? Kevin Hickey trained at University of Wisconsin-Stout. What recognition has Kevin Hickey received? Michelin Guide Bib Gourmand.
