Meet The Team

Born and raised in Los Angeles, California, Stephen became fascinated with food at a young age. He spent much of his childhood in the kitchen alongside his Filipino grandmother and enjoyed observing and helping prepare authentic home dishes like lumpia. As a teen, he attended a summer program at the Culinary Arts Institute of Los Angeles that his mother insisted he try...and after his first culinary class, Stephen discovered his love for cooking. After completing the Culinary Arts Management program at Los Angeles Mission College, he went on to earn his B.S. from the University of Las Vegas, Nevada (UNLV). As a student at UNLV, Stephen won the title of the San Pellegrino's Almost Famous Chef competition. 

 

He then worked under Chef Jean Georges Vongerichten for 10 years and opened several restaurants domestically and abroad as Corporate Chef for the group. To pursue his dream of opening his own restaurant, Chef Stephen joined Lettuce Entertain You Enterprises’ INTRO, for a chef-in-residence position, preparing him for his first solo venture. Chef Stephen set off on his own, with the debut of S.K.Y. .

Born and raised in Belgrade, Serbia, Jelena Prodan developed a passion for wine and cuisine through her early travels across Europe. At 24, she moved to Chicago and began her culinary career, gaining experience in both back- and front-of-house roles. In 2019, she became the Beverage and Service Director at S.K.Y. restaurant, where she focused on curating a global wine list that showcases both classic and emerging regions and producers.
 

Prodan has played a pivotal role in the opening and operation of all three SMG restaurants, including Apolonia and Valhalla. She’s known for her innovative thinking and creative pairings, such as her signature “All Champagne” and “Anything but Wine” pairings. At each of the restaurants, Prodan offers an extensive and curated selection of over 20 wines by the glass, alongside robust bottle lists, sakes, vermouths, boutique spirits, and inventive cocktails. Her beverage philosophy centers on supporting small, sustainable, artisanal wineries and distilleries. 
 

Prodan values her relationships with industry professionals and is deeply committed to the ongoing education of both herself and her team. In her free time, she travels to wine regions, immersing herself in the work of vineyards and wineries. She participated in the 2023 harvest at DuMol in the West Sonoma Coast and plans to take on full harvests starting in 2026. 
 

In 2025, Prodan was honored with the Jean Banchet Award for Sommelier of the Year, a testament to her exceptional skill and dedication to her craft. She aspires to become the first Serbian Master of Wine (MW) and Master Sommelier (MS) by 2030.

Jeremiah was born and raised in the Philippines with a family that has a natural talent for cooking. In highschool and college, he started competing in cooking competitions. He won every single one of them. This inspired him to immigrate to the United States to pursue his hopes and dreams of being a Chef.  In 2013, he got  his first job as a Commis at WolfGang Puck’s Spago in Colorado. His passion for cooking was fueled by this experience, so without hesitation, he decided to travel from state to state seeking different staging opportunities. 

 

In 2019, he planted his roots in Chicago to work for the Alinea Group where he was able to hone his technical skills. When Chef Stephen Gillanders opened Valhalla in 2022, Jeremiah knew he had found his next home.  He worked his way from Chef de Partie to Executive Sous Chef. After 2 years, he has taken the reins as Chef de Cuisine at Stephen’s flagship restaurant, S.K.Y.

Born and raised in Cleveland, Ohio Tatum Sinclair got her start in the culinary world at a very young age, as her first job was at a bakery at the age of 14. After graduating with a degree in Culinary Arts and Food Science, she moved to New York City to work in world renowned restaurants, including Jean-Georges, Gabriel Kruether Chocolate, Nunu chocolate, and Cacao Prieto Chocolate. Truly dedicated to her craft, Sinclair took over 40 stages to learn and further educate herself. 

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After a few years, she moved to Chicago to open S.K.Y. with former mentor, Chef/Owner Stephen Gillanders. Sinclair was appointed Executive Pastry Chef despite her young age, confident in the success that would ultimately arise. Three months into opening, S.K.Y. won numerous accolades in the city, including the Jean Banchet Best New Restaurant Award and Best Service Award. 

 

In 2024, Sinclair was honored with the Jean Banchet Pastry Chef of the Year Award. Looking ahead, she is set to open a new dessert-only concept in 2025, where she strives to push the boundaries of pastry and dessert innovation.