Obélix

Obélix is a Chicago French restaurant led in the kitchen by executive chef Sam Handwerger. The team’s own biographies put names to the work: executive sous chef Olivia Fitzgerald and executive pastry chef Courtney Kenyon each bring a different discipline to the restaurant.

Olivia Fitzgerald’s path to the sous-chef role

Fitzgerald worked the pasta station at Monteverde Restaurant & Pastificio before joining Obélix. She is now its executive sous chef, helping lead daily kitchen operations. That move from a tightly run pasta station to a French kitchen offers a clear view of how cooks carry technique between restaurants without making the menus interchangeable.

Pastry across two kitchens

Kenyon is executive pastry chef for both Obélix and Le Bouchon. Her work spans two related Chicago restaurants, making pastry a named part of each kitchen’s leadership. Handwerger’s biography traces his path through Alinea, Yugen, Alla Vita and Claudia before Obélix. Together, their roles give the restaurant a more useful human story than generic claims about French technique.