Lorraine Petrie | Marketing and Events Director
MEET THE TEAM
CHEF / OWNER
Received his Bachelor's of Science in Culinary Arts Management.
Chef Gillanders worked 10 years for Chef Jean-Georges Vongrichten, from Sous Chef to Corporate Chef. Opened several restaurants both domestic and international for the restaurant group, then left to travel abroad and refine his international culinary experience. Before embarking on opening S.K.Y., Chef Gillanders joined Chicago-based the LEYE's chef-in-residence program, Intro, in 2015 then was later appointed Executive Chef/Partner.
Received his Associate's Degree in Culinary Arts and Bachelor's Degree in Hospitality Management.
Charles worked his way through school as a line cook then transitioned to service bussing tables, and moved his way up at Everest. He was offered the position of Assistant Manager The Bristol, where he eventually became General Manager and Wine Director during his 5-year tenure Charles received a 2014 Jean Banchet nomination for Best Sommelier, as well as a spot on Zagat’s ’30 under 30’ list in 2015.
Received her Bachelor's of Arts in Communication and Business as well as studied abroad.
Lorraine then attended culinary school while working front-of-the-house for an international restaurant chain, eventually becoming a server trainer. She then spent the next 10 years working in sales, public relations and event planning, then moved into operations management.