Meet the Bar Pastoral team:
Chrissy, most recently executive chef at Vincent and formerly of Home Bistro and Sage here in Chicago, is the newest addition to the Pastoral family and a natural fit for Bar Pastoral with her passion for cheeses and specialty food and her ability to expertly pair ingredients together to create flavorful combinations. Over the years Chef Chrissy has formed strong relationships with many local farms and will showcase the bounty of these farms at Bar Pastoral, with a highly seasonal cuisine focused on small production and artisan cheeses, charcuterie, pickling, preserves and other thoughtfully paired accompaniments.
Beverage Director & Educator
A 10-year veteran of the wine industry, Mark Wrobel has worked as a wine distributor, in retail, and as a restaurant wine director. He is consistently on the lookout for exciting selections from classic and up and coming regions and brings this passion to his cultivation of the beverage program at Pastoral Artisan Cheese, Bread and Wine. He looks to continue running a concise, yet accessible profile of beverage options focusing on small, family-run producers of distinct quality.A Michigan native, Mark's career in wine started in restaurants around the campus of his alma mater Michigan State University where he studied Economics and Human Resource Management, but mostly wine and beer. After graduating, he moved to southern California and had his 'epiphany' that wine would be his path over a bottle of 1997 Dauvissat Les Clos Chablis Grand Cru.
Mark’s industry experience began years ago when he took a job at Fox & Obel. On his third day on the job, after only minimal training, an Englishman came in and asked him a question about Condrieu — for which he had no answer. He had to go find the manager and missed out on a chance to chat with the actor Michael Caine.
He decided that day that he didn't care whether it was Michael Caine or a tourist looking for a bottle to take to a local BYOB; he didn't want anyone to ask him a question about wine that he couldn’t answer.
Mark is still dedicated to finding and providing those answers and enjoys sharing what he has learned through the education of the staff at Pastoral.
Mark has managed the beverage programs for restaurants in both Chicago and San Diego and now finds himself at home at Pastoral. A self trained but fortuitously mentored advocate for authentic and terrior-driven wines, Mark is more eager to share a pour of his latest discovery and liken it to Teddy Pendergrass than talk about its more quantifiable traits.
Front of House Manager
Ashley has wanted to be in the restaurant industry for as long as she can remember and has been working with food she was 16 years old. A Michigan native, she moved to Chicago to pursue her Bachelor's Degree in Culinary Arts and started working at Pastoral as a sandwich bar employee to help pay her way through school. She has worked in almost every aspect of Pastoral's business, from making sandwiches to making our house prosciutto bacon and spiced nuts, working as a floor manager in the retail stores, and helping design our side salads, sandwich and catering menus. She has also worked as a Line Cook at Timothy's Restaurant in Union Pier and fulfilled an internship at Dunlays/DOC Wine Bar in Lakeview.
After spending a year managing Pastoral's Commissary space and production kitchen, Ashley stepped into the role of Front of House Manager at Bar Pastoral, where her love for food, wine and people is well nurtured.
Bryan is a career-changer that had a cheese epiphany after finding his way to Pastoral via the sandwiches. He took the Pastoral path, moving from sandwich bar to the cheese case where he bloomed as a cheesemonger. With a design background and deep passion for eating, a love for cheese and all things related grew naturally. He is constantly on the lookout for new cheese, interesting beverages, and the best potato chips money can buy.
Ken’s background spans from culinary to computers. He earned his BS from the College of William & Mary and is a graduate of New York’s Peter Kump Culinary School (currently known as ICE). He studied and worked under chef David Waltuck at the award winning Chanterelle restaurant in Manhattan’s Tribeca district. Additionally, Ken ran catering operations serving the entertainment industry and practiced restaurant consulting for several celebrity clients. He has always had a love of good eating and believes that the key to great food is simplicity and perfect preparation.
He used the other side of his brain to design high-level graphic systems on nuclear submarines, complex imaging systems in the world of real estate and title insurance and software for a large technology services company. He has a hunger for learning and is always trying and tasting new things! Ken serves as Pastoral’s CFO and CTO and is responsible for our physical plant and special projects.