Born in the Midwest, with a childhood spent in Brazil, it’s no wonder Chef John Manion’s passion for food became the impetus behind his career. Extensive world travles and exposure to exotic ingredients and unfamiliar smells led to Manion’s love of cooking at an early age, 13 to be exact. Manion spent a lot of time in the kitchen mesmerized by South American cooking and discovered that he loved the food culture of the region. “In America, dinner starts with a chicken breast in a neat package from the grocery store,” states Manion, “In Brazil, it starts with a whole chicken.” Those cultural differences hitched a ride with him back to the states.

Back in the midwest and with a degree in English literature and political science from Marquette University, it was not long before Manion found his way back to his true calling. It was his calling that led him to Chicago where he attended the Culinary School of Kendall College. While there, he studied under Dean Zanella at Grappa.

Upon receiving his culinary certificate, Manion landed a job as Chef at Savannah’s and was quickly rewarded with much praise from local critics. His following venture had Manion cooking alongside one of the father’s of Neuvo Latino cuisine, Michael Cordua at his restaurant Churrascos. Afterward, he took the job of Executive Chef at former restaurant Mas, bringing his own Neuvo Latino style and three-stars to the establishment. He has continued on as Executive Chef, as well as consulted on restaurants such as Havana, 312 Chicago, Old Oak Tap & Goose Island.

Chef Manion is looking forward to working in the West Town neighborhood again and, with his mix of rustic and urban cuisine at Branch 27, he hopes to call it his home for a good long while.

Cary Michael began his career working for Lettuce Entertain You Enterprises, where over a six year period, he honed his skills as a seasoned restaurant operator. The various venues of Gino’s East Pizzeria, Bub City Crabshack and BBQ, Papagus Greek Taverna, and P.J. Clarke’s all provided him with a new challenge and a diverse experience. However, the pinnacle of his stay with Lettuce was reached during the opening of Petterino’s at the Goodman Theatre, where he worked closely with Richard Melman in all phases of the restaurant’s opening.

In 2002, Cary joined the team of Bob Chinn’s Crabhouse, where he was brought on as Operations Manager for their new project in Chicago. Two years later, in February of 2004, Cary joined the Rockit Ranch team, owned by Bradley Young and longtime friend Billy Dec. Cary was hired as General Manager of the highly anticipated Rockit Bar and Grill, overseeing all aspects of this 12,000 square foot, two-level space. Rockit was an instant hit since opening its doors in July 2004, and much of that can be attributed to Cary’s hard work, which was rewarded with a partnership offering soon after opening.

It is Cary’s passion and dedication to the field he loves that has proven to be the key to his success so far. He looks forward to working harder than ever on hismost recent passion alongside partner Howard Natinsky, as they build their own vision with Branch 27.

Howard began his career in the bar and restaurant business in 1989 as a founding partner of Spare Time, Inc. The formula of Spare Time was to combine various activities within unique settings. Howard began with bar concepts: The Corner Pocket (1989) combined a pool hall with a classic Chicago bar and grill; Southport Lanes and Billiards (1991) offered bowling and pool in an authentic turn of the century setting; Sidelines Grille (1992) combined a sports bar with live music; and with The Lucky Strike (1994), Spare Time recreated an elegant 1903 Art Deco backdrop for bowling, pool, eating and drinking.

In 1996, Howard broadened his focus beyond bar based activity concepts. Hudson Club was conceived from the same formula, this time combining a restaurant and wine bar, designed and implemented as two separate concepts within the same space. The follow up to Hudson Club was Trocadero (1998), which combined a French bistro and wine bar.

In 2006, Howard opened Five Star Bar and in 2007, Fat Cat Bar and Grill. The following year, Howard purchased an interest in Empire Liquors and Angels and Kings. All of which led up to Howard teaming up with Cary Michael to open Branch 27 in April of 2009.