Research Chef Beata Clodgo began her interest in the culinary world while growing up in Hungary. There she spent time in her family’s kitchen, drawing inspiration from traditional European dishes. Looking to further her education, she came to Chicago to study at Le Cordon Bleu College of Culinary Arts in Chicago (formerly known as The Cooking and Hospitality Institute of Chicago).
She spent years honing her skills at some of the best fine dining kitchens in Chicago: The Dining Room at the Ritz Carlton, Spago and Wolfgang Puck Catering. Now she collaborates with us at Charlie Baggs Culinary Innovations.