With over 25 years of experience in the Chicago restaurant scene, Jim Heflin is a seasoned culinary professional known for his scratch cooking, operational excellence, and creative menu development. His career spans both independent restaurants and multi-unit operations, giving him a unique, well-rounded perspective on the evolving hospitality landscape.

Jim’s culinary journey began in the kitchen with his stepmother’s Southern cooking and his grandmother’s baking. He went on to study at the University of Illinois at Urbana-Champaign and the Cooking and Hospitality Institute of Chicago before diving into hands-on kitchen work. His foundational years were spent at esteemed privately owned establishments like Emilio’s Tapas, Praga, and Luigi’s House, where he developed an appreciation of classical techniques and unique flavor profiles.

He later transitioned into leadership roles at larger restaurant groups, joining Restaurants-America as a single-unit chef and quickly rising through the ranks to regional chef, then corporate chef, where he managed the culinary operations of more than 45 restaurants across multiple concepts. As corporate chef for Bar Louie, he led the food programs for 36 corporate locations and managed a team of eight regional chefs. Simultaneously, he consulted for various companies, including Harrah’s Casino in Joliet, further broadening his experience. His expertise in kitchen efficiency, menu innovation, and large-scale operations eventually earned him the title of vice president of culinary at Restaurants-America.

Seeking a new challenge, Jim joined Big Onion Hospitality, where he has spent the past decade redefining the group’s culinary vision. Over the past decade, he has played a pivotal role in elevating Big Onion’s food program, ensuring that its venues are not only renowned for their drinks but also recognized as destinations for creative, comfortable, and flavorful dining experiences.

With a deep respect for traditional cooking techniques and a belief in continuous learning, Jim remains committed to evolving as both a chef and leader. With features on both local Chicago news stations and the Travel Channel, he continues to push the boundaries of what’s possible in the hospitality industry. As Big Onion Hospitality continues to expand into new ventures, Jim is eager to continue innovating and shaping the next chapter of Chicago’s culinary landscape.