Meet The Team

Born and raised in Los Angeles, California, Stephen Gillanders developed a passion for food at an early age, spending much of his childhood in the kitchen with his Filipino grandmother. Encouraged by his mother, he attended a summer program at the Culinary Arts Institute of Los Angeles, where his first culinary class sparked a lifelong commitment to the craft.

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Gillanders went on to complete the Culinary Arts Management program at Los Angeles Mission College and later earned a B.S. in Hospitality Management from the University of Nevada in Las Vegas (UNLV). While at UNLV, he won the prestigious San Pellegrino Almost Famous Chef competition, gaining national recognition.

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Following graduation, Gillanders spent a decade working under renowned Chef Jean-Georges Vongerichten, eventually serving as Corporate Chef and leading the openings of multiple restaurants both in the U.S. and internationally. To prepare for his own venture, he joined Lettuce Entertain You Enterprises’ highly-acclaimed INTRO as a chef-in-residence, a pivotal step toward entrepreneurship.

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In 2017, Gillanders launched his first independent restaurant, S.K.Y., in Chicago. The restaurant has since earned widespread acclaim, including Jean Banchet Awards for Best Service and Best New Restaurant.

Born and raised in Belgrade, Serbia, Jelena Prodan developed a passion for wine and cuisine during early travels across Europe. At 24, she moved to Chicago and began her culinary career, gaining experience in both back- and front-of-house roles. In 2019, she became Beverage and Service Director at S.K.Y. restaurant, curating a global wine list that highlights both classic and emerging regions.

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Prodan played a key role in launching all three SMG restaurants, including Apolonia and Valhalla. She’s known for creative pairings—like her “All Champagne” and “Anything but Wine” programs—and for offering over 20 wines by the glass, along with sakes, boutique spirits, and inventive cocktails. Her beverage approach emphasizes small, sustainable, artisanal producers.

Committed to continuous learning, Prodan values strong industry relationships and team education. She regularly visits wine regions, working harvests such as the 2023 vintage at DuMol in Sonoma, with plans for full harvests starting in 2026.
 

In 2025, she received the Jean Banchet Award for Sommelier of the Year. Her long-term goal is to become the first Serbian to earn both the Master of Wine and Master Sommelier titles by 2030.

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Born and raised in Cleveland, Ohio Tatum Sinclair got her start in the culinary world at a very young age, as her first job was at a bakery at the age of 14. After graduating with a degree in Culinary Arts and Food Science, she moved to New York City to work in world renowned restaurants, including Jean-Georges, Gabriel Kruether Chocolate, Nunu chocolate, and Cacao Prieto Chocolate. Truly dedicated to her craft, Sinclair took over 40 stages to learn and further educate herself. 

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After a few years, she moved to Chicago to open S.K.Y. with former mentor, Chef/Owner Stephen Gillanders. Sinclair was appointed Executive Pastry Chef despite her young age, confident in the success that would ultimately arise. Three months into opening, S.K.Y. won numerous accolades in the city, including the Jean Banchet Best New Restaurant Award and Best Service Award. 

In 2024, Sinclair was honored with the Jean Banchet Pastry Chef of the Year Award. Looking ahead, she is set to open a new dessert-only concept in 2025, where she strives to push the boundaries of pastry and dessert innovation.