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Photo: Jacob Hand


Beet Cured Hamachi, Fennel, Finger lime, Togarashi
NV Santome Prosecco Extra Dry, Veneto

Scallop, Black Pudding, Parsley Root, Tangerine
08 Shimmin Canyon Vineyard Vigonier, Paso Robles

Venison, Confit of Fennel and Chestnut, Sauce Poivrade, Juniper salt
08 Cueva de las Manos Cabernet Sauvignon Reserve, Mendoza

Apple Spice Cake, Maple Sage Ice cream, Caramelized Apples  
08 Muscat de Beaumes de Venise, Domaine de Beaumalric


Tickets are nontransferable and nonrefundable. Menu is prix fixe and subject to change. Dietary restrictions cannot be accommodated. Guests must be at least 21 years of age.




Wednesday, January 11, 6:00pm

Located in an 1890s-era print shop, Sepia evokes the atmosphere of a bygone era.  Gary Lee Partners was the design team responsible for creating the restaurant’s inspired vintage-meets-modern décor, which combines salvaged materials and antique fixtures to create a wholly elegant space with refined and rustic appeal.  Interior details include a custom-tile, Art Nouveau floor and hand-crafted millwork that incorporates 54-inch wooden spindles salvaged from an early Chicago restaurant.  Decorative fixtures such as antique crystal chandeliers encircled with contemporary shades, 193 square feet of antique mirrored glass, and Knoll Stephens mid-century bentwood chairs reupholstered with new fabric contribute to a unique space that combines old with new.

Start the evening with hors d'oeuvres and a cocktail combined with a tour of the restaurant, led by Sepia Owner Emmanuel Nony and Donna Corbat of Gary Lee Partners, the design team who worked with Nony to create Sepia’s rustic-meets-contemporary aesthetic. An exquisitely prepared four-course wine dinner, created by Executive Chef Andrew Zimmerman and served the newly opened Private Dining by Sepia, follows a short presentation by the Sepia and Gary Lee team. Space is limited to 50 persons—advance registration is required.


Emmanuel Nony

Emmanuel Nony was raised in the French countryside by parents who were true bon vivants, and who passed their love of food and entertaining to their son.  Following more than sixteen years of experience working at several of Hyatt’s luxury properties, including the U.N. Plaza Park Hyatt, Grand Hyatt Hong Kong, Grand Hyatt Seoul, Japan’s Hyatt Regency Fukuoka, and the Park Hyatt Tokyo,  Nony returned to the United States, where he opened the highly-anticipated Park Hyatt Chicago and its restaurant NoMI. There, he set new standards for hotel fine dining in the city. Having fallen in love with Chicago, Emmanuel decided to call the Windy City home and conceptualized Sepia, his realization of a lifelong professional dream. At Sepia, Emmanuel seamlessly blends style with comfort, past with present, and timeless design – showcasing true Midwestern hospitality with international flair. His career reached another milestone when Sepia was honored with a star rating in the inaugural Chicago edition of the Michelin Guide in 2010.

Donna Corbat

With a firm belief that the spaces we live and work in greatly influence our lives, Donna has designed residential spaces, workplaces, and furniture lines that have supported and influenced culture, quality of life, and lifestyles over the last two decades.

As the leader of Gary Lee Partners’ residential studio, Donna oversees work with developers, condominium associations, and private owners. Donna’s notable residential work includes the 6 N. Michigan Avenue sales center and model units, the Lake County Manor, the Ambassador conversion, and various residences in the Palmolive Building. Many of her projects have won awards, including the American Institute of Architects Chicago Design Excellence Awards for Amerin Guaranty Corp and the NeoCon Gold Award for “Best New Product” for the Gianni collection. Prior to joining GLP in 1993, Donna worked as a designer for ISD, ISI, and VOA Associates. Donna is a graduate of Wayne State University where she received a Bachelor of Fine Arts in Interior Design and is a registered Interior Designer in the State of Illinois.

Andrew Zimmerman

Growing up in New York in the ‘80’s, Andrew Zimmerman’s childhood goal was a fairly common one – he wanted to be a rock star. He actually pursued that goal into his early 20’s, supporting his dream by working in local restaurant kitchens. Over the years, he realized that he was a better cook than musician, and that his true calling was in the kitchen. He worked as sous chef under Renato Sommelia, whom he cites as one of his strongest culinary mentors, then enrolled in the prestigious French Culinary Institute. Zimmerman graduated first in his class at the FCI in 2000 and never looked back. After time working on the East Coast, Zimmerman accepted a position at the Park Hyatt Chicago working alongside Sandro Gamba. In 2004, he met restaurateur Terry Alexander, who was impressed with his capabilities, and hired him as Executive Chef at MOD. From there, the duo opened del Toro, which received wide acclaim.

Zimmerman returned to the Park Hyatt as the chef de cuisine at NoMI, working with Christophe David. In 2008, he was introduced to Emmanuel Nony, and the following year, Nony offered Zimmerman the executive chef position at Sepia.


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