Though hailing from a variety of backgrounds and walks of life, the team at 312 Chicago comes together for a common goal: to make our restaurant the pinnacle of Windy City hospitality. Our team, from managers David Friday, Tina Majethia, Kevin Mathews, and Taylor Nichols to Executive Chef Luca Corazzina and his Sous Chefs Juan Ramirez and Luis Silva are always ready for you with a glass of wine, plate of house made pasta, and their warm hospitality.
Born and raised in Padova, Italy, a young Chef Luca traded his childhood dream of being a spy for a spot in the kitchen next to his mother, also a professional chef. It was at her side that he learned the basics of Northern Italian cooking, and where he picked up the culinary philosophy that still informs his approach today: "The best ingredients, treated with care, can result in perfection.” When the Corazzina family immigrated to Chicago in 1986 in pursuit of the American Dream, Chef Luca got his start working in the family restaurant in Little Italy, as well as at several other Chicago eateries.
He went on to hone his chops at VIVO, Miami Beach’s critically acclaimed Pane Caldo and at the Walt Disney World Resort in Orlando before returning to the Windy City to open Figo Ristorante and Prosecco. At 312 Chicago, Corazzina’s menu features deceptively simple preparations that showcase the robust flavors of the freshest local Chicago ingredients—it’s an homage to his greatest culinary mentor, his mother. When not in the kitchen, he can be found eating his way through his Italian hometown, always on the hunt for fresh inspiration.
As general manager of Kimpton’s award-winning 312 Chicago, David Friday hopes to continue the restaurant’s personalized and compassionate service, develop new dining concepts, and position 312 Chicago as the place for business lunches, rapid breakfast services and astounding dinner experiences.
David started his Kimpton journey in July 2006 when he joined the team at South Water Kitchen in Chicago as the assistant general manager. Following four years in that role, Friday moved south in March 2010 to take on a new role with Kimpton as the general manager for Cobalt Restaurant and for Heaton’s Reef Bar & Grill in Vero Beach, FL. During his time in Vero Beach, he was hands-on in providing leadership and guidance to the food and beverage team, including two restaurant outlets and the room service and catering departments of the Vero Beach Hotel & Spa.
Next stop on his Kimpton journey, Friday was asked to lead the turn-around of B&O American Brasserie in Baltimore, MD. Within a year B&O was placed back on Baltimore’s list of top 50 restaurants and B&O was up and running as a successful restaurant.
Before joining Kimpton, Friday was the general manager for InFields Sports Bar at Marshall Fields at the world’s second largest department store in Chicago.
David is a graduate of Michigan State University where he received a Bachelor of Science degree in Food Industry Management in 2001.