John Manion

One hell of a night. Thank you to @thebanchetawards , my team and the people who show up to support @braserochicago and @elchechicago night after night.

Honored to be nominated for Chef of the Year at this year’s @thebanchetawards and even prouder to see @ccupe10 recognized for Sommelier of the Year. This team at @elchechicago and @braserochicago keeps the fire burning every night. Couldn’t ask for better people to do it with. 🔥

Honored to be on the cover of @chicagomag and to see @elchechicago listed among the city’s best steakhouses. 🔥 A huge thanks to our team, the ones behind every flame, steak, and pour that got us here.

Texas showed out! Proud to have been part of Lockhart Rising with @mill.scale 🥩

For over 25 years, @out_inthefield has brought people together around one long table set in the heart of farms, gardens, and extraordinary landscapes around the world. On Tuesday, August 4, @chefjohnmanion will create a seasonal menu inspired by the land, the harvest, and the hands that bring it to life. We cannot wait to see you all there! Photos: Ilana Freddye Pulda & Jennifer Goich

Pro tip: order your steak frites Manion style. Fries as the base, steak on top, sauce over everything. Trust us.

Forget the flowers. Forget the card. Take Mom somewhere she actually wants to be. 🥩🍷

LOCKHART RISING CHEFS OUTSIDE OF TEXAS We can't forget about our friends who either drive their rigs down or fly across the country with only a knife roll in their suitcase. Big thank you to all of our out of state chefs: Mason Hereford - @turkeyandthewolf - New Orleans John Manion - @elchechicago - Chicago Tuffy Stone - @tuffystone - Virginia Charlie Mckenna - @lilliesq - Chicago Will Andrews - @rolling_bones_bbq - South Carolina Hugo Ljungberg - @yamaysauce - Sweden

Nothing better than cooking over fire with good people! Excited to be part of Lockhart Rising 2026 with @mill.scale . See y’all in Texas. Swipe for more info.

No forks. No filters. Just pure indulgence. 🔥 Chicago showed up hungry for Hawksmoor’s 2nd Annual Beefsteak Dinner and it did not disappoint. Hawksmoor Chicago x Chef John Manion from El Che and Brasero brought the heat with a night rooted in tradition, flavor, and a little bit of chaos (the good kind). From oysters loaded with bone marrow to Welsh rarebit gougères and Reuben nuggets, every bite set the tone. Then came the main event: perfectly cooked Black Angus + Akaushi Wagyu beefsteaks vs. charcoal-roasted lamb served with all the extras! Sides but of course! Crispy beef fat potatoes, asparagus with hollandaise, and a Caesar that held its own.�Dessert? Last but certainly not least Beef dripping doughnuts with maple bacon + custard. Yes, really. Cutlery optional. Community required. Zero regrets. Even better—this unforgettable night supported Pilot Light ❤️ #Chigirlabouttown #SteakLovers #FoodieChicago #DiningExperience #FoodieLife

Ready for a meat feast? The 2nd annual Beefsteak Club recently met @hawksmoorchicago River North! @chefdmp @hawksmoorchicago teamed up with @chefjohnmanion @elchechicago for an unforgettable evening. I was honored to attend for the second year in a row. It’s time to proclaim “Beef & Liberty to all!” The chefs curated a menu to celebrate all things meat, while paying homage to London’s original Steak Club, The Sublime Society of Beefsteaks(est. 1735). The first Beefsteak Club was founded in 1705 in London & focused on those in the arts, theater & politics. I’m so excited to share in the traditions of this 300+ year club. When we arrived, we enjoyed fabulous bites. I enjoyed slurping oysters featuring @carusoprovisions spicy giardiniera. It’s a new Chicago tradition for me. I also loved the complex bite of the Welsh rarebit gougères with clothbound cheddar & @guinness . The bone marrow oysters roasted over charcoal were another favorite. The highlight was Chef Manion serving his homemade chorizo sausage with red chimichurri. It’s one of the best sausages I’ve ever had. We also enjoyed incredible beer from @offcolorbrewing & a cocktail featuring @fernetbranca . The room was beautifully decorated with long communal tables & lit candelabras for a dramatic effect. As we sat down for dinner, co-founder Huw Gott greeted us with fun facts he had written in his notebook. My favorite was, “You had to eat till meat came out of your ears!” I’m really loving the rules of The Beefsteak Club. The dinner featured a showdown of beef vs lamb. I was ready for this battle. The beef was pasture-reared Black Angus & Akaushi Wagyu beefsteaks from @chatelfarms with roasted bone marrow, beef dripping toast & bone marrow gravy. The lamb was corderito ‘Manion-style’ with charcoal-roasted baby lamb, salsa verde & salsa criollo. I was the winner in this meat battle. My favorite side was the crispy beef fat potatoes. We also enjoyed asparagus, Caesar & Boston salads. For dessert, Chef @carla_henriquess served up beef dripping doughnuts with maple bacon & custard for the perfect ending plus funds went to support @pilotlightchefs . It’s time to shout, “Beef & Liberty to all!”

She’s an icon for a reason 😮‍💨✨ #chicago #wheretoeat #westloop @elchechicago