ANDERSONVILLE — Just three months after opening in Andersonville, Cantina 1910 is looking for a new top chef.
Diana Dávila, who served as the executive chef for the restaurant at 5025 N. Clark St., resigned Wednesday due to "irreconcilable differences" with the restaurant's owners, according to the Chicago Reader.
According to the Reader, the restaurant's chef de cuisine Aaron Covert and executive sous chef Alison Dent also quit. Chef Dávila is hoping to land another top job in her specialty, Mexican cuisine.
Jamie Solomon, a spokeswoman for the restaurant, said they "parted ways in the interest of continuing the restaurant’s mission to provide their highly regarded regionally-sourced Mexican cuisine."
"Owners Mark Robertson and Mike Sullivan, and the entire Cantina 1910 staff, appreciate Diana’s efforts and collaboration in helping realize their vision of creating an innovative and authentic menu," said Solomon. "Cantina 1910’s menu and concept will remain the same, and Robertson and Sullivan are confident that all current and future staff will continue to develop their vision for the restaurant. They are in conversations with potential replacements from across the country while Chef Andrew Pingul assists in the every day operation of the kitchen."
Dávila was raised outside Chicago and began her culinary career at 10 years old in her parents' taqueria. Curious to explore her roots, Chef Dávila studied at a culinary school in Oaxaca, Mexico. By the age of 20, she was dubbed a “Mexican Marvel” by the Sun-Times, and by 21 had received a rare two-star review from Phil Vettel of the Tribune.
Before launching Cantina 1910, Chef Dávila took the helm at Washington D.C.’s Jackie’s and Sidebar where she was named a “Rising Star” by Washingtonian Magazine.
The upscale Mexican restaurant opened in the former home of T's Bar back in September. Despite some bad Yelp reviews, the restaurant has impressed Chicago's food critics.
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