Executive Chef Chris Thompson brings his experience and passion for Southern Italian cuisine to Chicago’s Lakeview neighborhood at Coda di Volpe. A VPN-certified chef, Thompson’s traditional Neapolitan pizzas have made reservations at this new restaurant some of the hardest to come by. He comes to Chicago by way of San Francisco, where he served as Executive Chef of award-winning A16. In 2011, Thompson was tapped to cultivate A16’s charcuterie program, encompassing the restaurant’s signature salumi, bresaola, and terrines. Chef Thompson moved to Chicago in 2016 to helm the kitchen at Coda di Volpe. He uses his expertise in Southern Italian cooking to create a dynamic menu that changes nearly every day, always highlighting seasonal produce, interesting regional ingredients, and, of course, housemade charcuterie.