Join us at Bunker on June 7th for an unforgettable evening as part of the Seriously Good Chefs Series, featuring the acclaimed Logan Oyster Socials. Led by Chicago-born Chef Rickie Perez, a Logan Square native, Logan Oyster Socials brings over eight years of experience in delivering oceanic delights to the city. Inspired by Chef Rickie’s Taíno-Afro-Caribbean heritage, the event promises a unique twist on traditional seafood offerings. From backyard barbecues to prestigious events like the James Beard Awards, Logan Oyster Socials has redefined seafood catering in Chicago. Don’t miss this opportunity to experience their renowned oyster shucking and seafood specialties in a vibrant social setting. 

Join us at Bunker on June 29th for the next installment of the Seriously Good Chefs Series, featuring the culinary artistry of Casa Empa. Known for their handcrafted empanadas and vibrant Latin American flavors, Casa Empa has been making waves in Chicago’s food scene through pop-ups and events. Don’t miss this opportunity to savor their signature dishes in an intimate setting.

On July 27th, Bunker welcomes Sauce & Bread Kitchen (SBK) to the Seriously Good Chefs Series. Founded by Anne Kostroski and Mike Bancroft, SBK is a one-of-a-kind café and community hub that brings together Crumb Chicago’s artisanal breads and pastries with Co-op Sauce’s fearless small-batch hot sauces.

This Edgewater gem is known for bold flavor mashups—think kraut-chi chicken sandwiches, coconut-braised greens, and the kind of chili crisp that demands a cult following. But it’s more than just a menu—it’s a mission. SBK puts community at the center of everything they do, from sourcing to youth arts support.

Come hungry and curious. This one’s got heart, heat, and heaping helpings of both.

On August 31st, Bunker’s Seriously Good Chefs Series brings together two of Chicago’s most exciting culinary creators: Tripping Billy and Umamicue.

Billy Zureikat, aka Tripping Billy, is a homegrown force of flavor and resilience. After being diagnosed with limb girdle muscular dystrophy in 2021, he turned to cooking as both therapy and purpose. His inventive pizzas and sandwiches—like the “Tripping Billy” with shishito cream sauce and pickled jalapeños—have powered over 80 pop-ups and raised more than $70,000 for the Muscular Dystrophy Association. Named the 2024 Chicago Tribune Reader’s Choice Pop-Up Series of the Year, Billy’s food is as heartfelt as it is craveable. 

Joining him is Charles Wong of Umamicue, a StarChefs Rising Star and pitmaster redefining barbecue in Chicago. Inspired by a trip to Austin’s Franklin Barbecue, Charles left a finance career to launch Umamicue in 2016. His Viet-Chinese-American fusion—think smoked brisket banh mi, crab rangoon, and crispy pork belly—has earned him residencies at Spilt Milk, Little Victories, and now Sterling Food Hall. 

Expect a night of bold, soulful cooking, where pizza meets pit smoke, and sandwiches meet Southeast Asian spice. This is a one-night-only collaboration between two of Chicago’s most inspiring food voices.

On September 28th, Bunker’s Seriously Good Chefs Series welcomes Antique Taco—a beloved Chicago taqueria blending bold Mexican flavors with Midwest ingredients and vintage charm.

Founded in 2012 by husband-and-wife duo Rick and Ashley Ortiz, Antique Taco is a minority- and woman-owned business that brings together Rick’s culinary roots and Ashley’s eye for design. Their menu features farmers market-style tacos made from scratch with fresh, local ingredients, served counter-style in a space filled with antiques and warmth. 

From hand-pressed tortillas to house-made margaritas, every detail reflects their commitment to quality, community, and creativity. Join us for a night of tacos, stories, and soulful hospitality.

On October 26th, Bunker’s Seriously Good Chefs Series welcomes Tona Palomino—a chef whose culinary journey bridges fine dining precision with bold, inventive flavors.

A New York culinary school graduate, Tona honed his craft at Jean Georges and the experimental WD~50, where he absorbed a fearless, trial-driven approach to food. After relocating to Chicago, he became an integral part of Trenchermen, collaborating with the Sheerin brothers to craft menus that married technique with creativity. His dishes often reflect a playful balance—unexpected pairings, layered textures, and a deep respect for seasonal ingredients.

For one night only, Tona brings his signature style to Bunker’s patio, firing up the grill for a taco-focused feast that’s equal parts comfort and surprise. Expect thoughtful compositions, bold flavors, and a chef who knows how to turn a simple tortilla into something unforgettable.