Episode #201 - Lee Wolen of Boka

This week, we're sitting down with Chef Lee Wolen, the quietly pragmatic leader behind some of Chicago’s most enduring kitchens, whose approach to food rejects gimmick in favor of clarity, restraint, and great product. Equal parts craftsman and operator, Wolen has built a reputation not just for consistency at Boka, but for cultivating teams that grow with him. He joins us in the studio for a wide-ranging conversation that spans early days in Cleveland, the realities of working inside temples of fine dining like Eleven Madison Park and El Bulli, and the shift toward something more grounded -- restaurants that prioritize flavor, longevity, and people over spectacle. We also get into what’s next, including expansion into Nashville and the continued evolution of concepts like Alla Vita and GG’s Chicken Shop. We talk: physically removing a guest mid-service, the hidden cost of chasing three Michelin stars, why “real food” is winning again, how building careers for the people around you might be the most important work a chef can do -- and so much more.