Alisha Elenz

Executive Chef

Chef Elenz started with mfk. as a prep cook in 2015 and has risen steadily to the top position due to her undeniable work ethic and focus on putting her all into every thing she does. In 2019, she received the Jean Banchet Rising Chef of the Year Award, was featured in Crain’s Business 20 Under 20, and was a finalist for the James Beard Awards National Rising Star Chef of the Year. Her recent accolades could be called a meteoric rise, but that would belie the hours upon hours of hard work it has taken her to get where she is now.

Favorite Seafood:
Biggest Fear:
Most Likely to Be Seen Having a Drink at: Table, Donkey & Stick

Sari Zernich Worsham

The Brains Behind Team Zissou

Sari is an award-winning cookbook author and culinary television producer, whose career began as one of the first female line-cooks at Charlie Trotter’s.

A graduate of the Culinary Institute of America who also has a BS from the University of Illinois, Sari co-wrote 13 of Trotter’s James Beard Award-winning cookbooks. She was the culinary producer for his PBS television series, “The Kitchen Sessions with Charlie Trotter,” which also won Beard awards for excellence.

Sari launched the product line of Charlie Trotter Foods and was instrumental in opening Charlie Trotter’s at the MGM Grand, Las Vegas; Trotter’s To Go in Chicago; and Restaurant C at The One and Only Palmilla Resort in Los Cabos, Mexico.

Sari is the executive director and partner in the Art Smith Company, where she expanded the restaurant division to currently include Homecoming in Disney Springs Orlando, Whiskey Bird in Grand Central Terminal NYC, and Southern Art and Bourbon Bar at the Intercontinental Hotel Buckhead Atlanta. She also co-wrote “Art Smith’s Healthy Comfort.”

Favorite Seafood:
King Crab
Biggest Fear:
Most Likely to Be Seen Having a Drink at:

Berlin Goss

General Manager

Berlin has been with the mfk. team for two years and was a natural choice for the General Manager position due to her passion for hospitality, her dedication to her craft, and just a genuine love for all aspects of the business. Berlin is also crazy about wine, crafting delicious cocktails, and has travelled rather extensively throughout Europe. She’s got stories! Berlin started in hospitality reluctantly, at the age of 12, working at her mother’s restaurant on the south side of Chicago. Working there gave her a taste for running a family owned business. At twenty-one she began working at her father’s jazz club as a cocktail waitress and slowly worked her way up to making cocktails. “The bartender there was really old school and taught the basics of drink making,” she remembers.

Favorite Seafood: Mackerel
Biggest Fear: Cockroach World Domination
Most Likely to Be Seen Having a Drink at: Estereo

Scott Worsham

Chief Sardine Eater

Scott Worsham is a 30-year-plus veteran of the hospitality industry, in everything from fine dining and hotels to healthy fast casual to dive bars.

Scott’s experience has lead him from the Ritz-Carlton Hotel Group and the Palm Steakhouse Group in New York and Puerto Rico, and BLT Steak in Washington DC — to boutique organizations such as The Campton Place Hotel in San Francisco, Bistro Bis in DC, and Artisanal Brasserie & Fromagerie in NYC.

The Worshams latest restaurant opening is the acclaimed Bar Biscay in the West Town neighborhood of Chicago.

Favorite Seafood:
Little Fishes
Biggest Fear:
Chimp Attack
Most Likely to Be Seen Having a Drink at:
Neon Wilderness