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Tsonton waited tables to pay his way through art school. After running a jazz club in Columbus and working the front of the house in a fine-dining restaurant, Tsonton moved back to Cleveland where he worked at San Souci in the Renaissance Hotel alongside then executive chef Claude Rodier. Later, he ran an Italian/Mediterranean inspired restaurant, Tutto a Posto, and turned it into one of Cleveland's most sought after dining experiences. About 3 ½ years ago, he moved to Chicago where he made a name for himself creating complex but fun dishes at Brio, Tizi Melloul and Lakeview Supper Club before starting his newest venture at Courtright's. To bring out the best in yourself and others, you always have to be learning, leading, and mentoring, says Tsonton. The challenge for our team is never ending - we want to do better today than we did yesterday. | 