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purveyorS of Asian Fusion dining.

Regional Filipino cuisine in Chicago’s Wicker Park.

MARLON TAN / PARTNER   Marlon Tan was born in the Philippines and began traveling as soon as he was able. His first move took him abroad to England where he earned a BA in International Business at University of Westminster, before returning home to Cebu. After fives years working in the family hotel business, Marlon was off to San Francisco to study for an MBA at Hult International Business School. With another degree to his name, he began his career as a project manager for an economic development firm before working in hospitality consulting in the Bay area. After a few years in an office, Marlon was ready for an endeavor of his own. He set his sights on one of the most competitive restaurant markets in the world and packed his bags for Chicago. Now the proud co-owner of CEBU in the vibrant Wicker Park neighborhood, Marlon spends his free time photographing the city, while eating at as many restaurants as possible. He enjoys traveling with his wife, cooks a perfect steak and loves to scuba dive — but only in the Philippines.

MARLON TAN / PARTNER

Marlon Tan was born in the Philippines and began traveling as soon as he was able. His first move took him abroad to England where he earned a BA in International Business at University of Westminster, before returning home to Cebu. After fives years working in the family hotel business, Marlon was off to San Francisco to study for an MBA at Hult International Business School. With another degree to his name, he began his career as a project manager for an economic development firm before working in hospitality consulting in the Bay area. After a few years in an office, Marlon was ready for an endeavor of his own. He set his sights on one of the most competitive restaurant markets in the world and packed his bags for Chicago. Now the proud co-owner of CEBU in the vibrant Wicker Park neighborhood, Marlon spends his free time photographing the city, while eating at as many restaurants as possible. He enjoys traveling with his wife, cooks a perfect steak and loves to scuba dive — but only in the Philippines.

CYBILL TAN / PASTRY CHEF + PARTNER   Cybill Marie Tan was born in the Philippines with a knack for baking and a slight obsession with custard. She learned to cook with her family in the Philippines, before setting off to San Francisco to study pastry at Le Cordon Bleu. She completed the program and landed a pastry cook position at The Village Pub, a nationally recognized Michelin starred restaurant. After honing her craft under Executive Pastry Chef Jerome Maure, Cybill was ready to travel again. She moved to Chicago to open CEBU with her brothers and share her passion for pastry with a brand new city. Now a resident of Logan Square, Chef Cybill enjoys knitting and crochet — but can also be found boxing at the gym. Her favorite dish to eat is a sour soup called sinigang and her favorite dish to cook is leche flan. She has a self proclaimed fondness for “old lady activities”, loves a good read and throws a mean right hook.

CYBILL TAN / PASTRY CHEF + PARTNER

Cybill Marie Tan was born in the Philippines with a knack for baking and a slight obsession with custard. She learned to cook with her family in the Philippines, before setting off to San Francisco to study pastry at Le Cordon Bleu. She completed the program and landed a pastry cook position at The Village Pub, a nationally recognized Michelin starred restaurant. After honing her craft under Executive Pastry Chef Jerome Maure, Cybill was ready to travel again. She moved to Chicago to open CEBU with her brothers and share her passion for pastry with a brand new city. Now a resident of Logan Square, Chef Cybill enjoys knitting and crochet — but can also be found boxing at the gym. Her favorite dish to eat is a sour soup called sinigang and her favorite dish to cook is leche flan. She has a self proclaimed fondness for “old lady activities”, loves a good read and throws a mean right hook.

MALVIN TAN / CHEF DE CUISINE + PARTNER   Malvin Cydric Tan was born in the Philippines and never one to remain on the beaten path. His drive to explore lead him off-roading to photograph the narrow coastlines, limestone plateaus and coastal plains of his tropical island. After high school, he set off to Australia to earn a degree in Business Technology at Perth before embarking on a new path to California to study at the International Culinary Center. Cooking came naturally to Malvin and he continued his studies at Le Cordon Bleu in San Jose, graduating with a position awaiting him at Radisson Blu Cebu. Back in the Philippines, Malvin began to cook for friends on the beach, further igniting a love of grilling over hot coals and an obsession with the power of fire. After a few years back home, Malvin was ready for another journey — and a place of his own. He soon joined his siblings in Chicago to open their first restaurant, fittingly named CEBU, bringing his passion for island cooking and regional filipino cuisine to the hungry humans of the Windy City.

MALVIN TAN / CHEF DE CUISINE + PARTNER

Malvin Cydric Tan was born in the Philippines and never one to remain on the beaten path. His drive to explore lead him off-roading to photograph the narrow coastlines, limestone plateaus and coastal plains of his tropical island. After high school, he set off to Australia to earn a degree in Business Technology at Perth before embarking on a new path to California to study at the International Culinary Center. Cooking came naturally to Malvin and he continued his studies at Le Cordon Bleu in San Jose, graduating with a position awaiting him at Radisson Blu Cebu. Back in the Philippines, Malvin began to cook for friends on the beach, further igniting a love of grilling over hot coals and an obsession with the power of fire. After a few years back home, Malvin was ready for another journey — and a place of his own. He soon joined his siblings in Chicago to open their first restaurant, fittingly named CEBU, bringing his passion for island cooking and regional filipino cuisine to the hungry humans of the Windy City.

Brunch

DRINK

LOCATION

2211 West North Avenue

Chicago, IL 60647

(click for map)

HOURS

Tuesday - Thursday: 5p–10:00p

Friday - Saturday:  5p-11:00p

Sunday: 12p–4:30p

Mondays: CLOSED

CONTACT

773-799-8650

info@cebuchicago.com

MEDIA INQUIRIES

ryan@six4creative.com