Who We Are

Our History

Established in 2014 Field to Table Catering was brought on as the onsite catering partner to the Field Museum. We are an expert team of Chefs, Planners, and Operators that are all extremely knowledgeable of the museum event spaces, which allows for a flawlessly executed event.

We uphold superior standards, using only quality ingredients at the peak of their season. Our fine dining approach to catering ensures inspired cuisine with impeccable presentations and gracious hospitality.

We are a custom caterer at the highest level and will tailor every aspect of your event. Our customized menus are inspired by you, your event, and your guest’s needs. We create detailed service plans for each event offering personalized attentive service that goes above and beyond. To us, every guest is a VIP and every event is unique.

Our culinary team is committed to supporting our local farmers and sources most of our ingredients within the four bordering states of Illinois. We have a strong focus on good earth practices and promote waste and energy reduction. Along with sourcing local ingredients, we weigh all waste leaving our kitchens and employing back-of-the-house and front-of-the-house recycling and composting.

Meet the Team

Executive Chef, Nick Bajal

Nick Bajal - Executive Chef at Field to Table Catering and Events ChicagoA Chicago native, Chef Nick was the Executive Chef for Kimpton Hotels Outpost Restaurant at the Goodland in Santa Barbara California overseeing two Restaurants and a high-end catering operation. Prior to his stint on the West Coast, Chef Bajal honed his culinary skills working at such notable Chicago restaurants as Bohemian House, Atwood Café, Vie and Boka. A Midwestern Chef who likes to push the culinary limits. Chef Nick is well versed in blending global cuisines and is inspired by seasonal ingredients and old-world cooking styles.

“I like to take a little bit from everything … a technique, a spice … world cuisines inspire me to create my own style,”

“I love making people happy through food.”

Director of Catering, Linda Kingsley

Linda Kingsley - Director of Catering at Field to TablePrior to coming to the Field Museum, Linda was the Regional Director of Catering for Wolfgang Puck Chicago where she spent two years leading their Chicago Catering Division. While at Wolfgang Puck, Linda learned to transcend her passion for culinary innovation and uncompromising quality. Prior to this; Linda was the Director of Special Events for Sodexo at the Museum of Science and Industry for 12 years. During her tenure at MSI Linda planned and executed hundreds of Chicago’s highest-level events which included; the opening gala for IPW in 2014 and PCMA Convening Leaders in 2015. A winner of a Biz Bash Event Style Award for Best Catered Event, Linda was also recognized nationally as Venue Manager of the Year for Chicago in 2013. Linda is well known in the Chicago hospitality community for setting event and catering trends with her out of the box presentations and amazing themed events.

“Events should be fun to plan, fun to attend and most of all effortless and stress-free for you and your guests.”

“My passion is your event, my inspiration is your vision.”

Catering Operations Manager, Sarper Oztok

Catering Operations Manager, Sarper Oztok | Field to Table Catering and Events ChicagoA Turkish native, Sarper joined Field to Table in 2017. Prior to this; Sarper was the Food and Beverage Operations Manager for some of Chicago’s top hotels. Previous positions include stints at; Starwood, Hilton and The Talbot Hotel on Chicago’s Gold Coast. Sarper has over 20 years’ of food and beverage operations experience and is passionate about service and operations excellence. In addition to Food and Beverage operations, Sarper has also managed venue operations for some of the most prestigious event venues in Chicago. Sarper’s knowledge is extensive as he holds a Master’s degree in Hospitality Management.

“Precise service, gracious hospitality and anticipating our guest’s needs are the cornerstones of an unforgettable event!”

“I want our guests to feel that we are anticipating their needs from the moment they walk in and that we have exceeding their expectations the moment they leave”.

Executive Sous Chef, Jason Nordengreen

A graduate of the Le Cordon Blue Culinary Program; Chef Jason joined Field to Table in 2015. Prior to this, Chef Jason was an integral piece to the Culinary Management Team for Chicago 365 Hospitality at Soldier Field; home to the Chicago Bears. Chef Jason oversaw the VIP and Owners Suites in which he customized and personalized culinary experiences for hundreds of Professional Athletes and Hollywood’s biggest names. When Chef Jason wasn’t tending to his VIP’s he was helping lead the culinary team on execution for private events for up to 1000 guests. Other notable events Chef Jason has lent his culinary talents to are the; 2013 Masters Tournament at Augusta National and the 2014 US Open held in North Carolina.

“Food is a passion and dining is an emotional experience; great dining experiences are the ones you always remember.”

“The smiles on our guest’s faces when they dined with us is what drives my passion, everyone is a VIP and every event is special.

Start Planning Your Event!

Contact our dedicated planning professional at (312) 665-7070 or e-mail at fieldtotable@fieldmuseum.org for additional information on meetings, special events, and wedding receptions.