BIOGRAPHY
Among the US’s most acclaimed restaurateurs, Chicago-born Donnie Madia has mastered the art of collaboration to execute his unparalleled instincts for style, atmosphere, and hospitality.
His unique blend of visionary inspiration, attention to detail and sense of unlimited possibilities informs all he touches, as evidenced in the 11-time James Beard award-winning restaurant collective One Off Hospitality, founded by Madia in partnership with Edward Seitan, Paul Kahan, Peter Garfield, Terry Alexander and the late Rick Diarmit.
One Off Hospitality’s existing family of restaurants consists of several of the most noted independently owned and operated restaurants in the U.S. including the highly decorated avec, The Publican, The Violet Hour, Big Star, Big Star Wrigleyville, Publican Quality Meats, Dove’s Luncheonette, Publican Quality Bread and Publican Tavern O’Hare, as well as the iconic Michelin-starred Blackbird, which served diners for 20+ years before a final farewell in 2020.
Madia’s commitment to hospitality earned him James Beard nominations for Outstanding Restaurateur in 2012, 2013 and 2014, and his business acumen and gift for connecting talented individuals was recognised by the James Beard Foundation in 2015, when he was formally awarded with the honour.
Donnie was also featured in seasons 2 and 4 of FX’s award-winning show The Bear, playing himself as pictured in Chicago’s vibrant restaurant landscape. Donnie and his restaurants continue to serve as a training touch point for the actors and production crew throughout each season to properly portray excellence in hospitality, food and service.
For more information about Donnie Madia’s speaking topics, availability and fees, contact leo@vbqspeakers.com.
DONNIE MADIA: SPEAKER
Donnie’s personal and professional journey is one of relentless persistence, hustle, resilience, determination and a deep-rooted belief that success is built not just on a pedigree or degree from a prestigious university, but on creativity, caring and an unwavering commitment to serve others.
With no formal training, Donnie pioneered some of Chicago’s most beloved, celebrated and influential restaurants, shaping the city’s culinary reputation on both a national and international scale.
His education wasn’t found in textbooks, it was in watching his mother Clara and aunt Rita selflessly care for others, in overcoming dyslexia and being written off academically, in failing as a commodity trader, and in learning every facet of the restaurant business from the ground up.
His story of resilience, collaboration and creativity inspire audiences of all backgrounds and provide valuable lessons for business.