Meet the Team

Nico Osteria's Backbone

Managing Partner Donald J. Madia

Among the city's most acclaimed restaurateurs, Chicago-born Donald J. Madia has mastered the art of collaboration to execute his singular unerring instincts for style, atmosphere and hospitality. His unique blend of visionary inspiration, attention to detail and sense of unlimited possibility informs all he touches— as evidenced in Blackbird, avec, The Publican, The Violet Hour, Big Star, Publican Quality Meats and Nico Osteria. His gift for connecting talented individuals and business acumen was recognized by the James Beard Foundation through consecutive nominations for Outstanding Restaurateur in 2012 and 2013.

A consummate family man, Madia carries on the tradition of warmth and hospitality learned from his mother, Clara, and her twin sister Rita.  Their deeply instilled sense of values imparted a dedication to charitable involvement, most notably his commitment to Alex’s Lemonade Stand Foundation for pediatric cancer research.

For his first project, Blackbird, Madia forged a partnership with Executive Chef Paul Kahan that would ultimately lead to some of Chicago's most ground-breaking and memorable dining establishments. 

Another masterful stroke was the appointment of architect and interior designer Thomas Schlesser, with whom Madia formed a long-lasting creative partnership and diverse collection of award-winning spaces. 

At Blackbird, Madia set out to challenge the old-guard formality of fine dining, while crafting a world-class restaurant experience. Madia’s vision effectively impacted the international culinary and design communities, earning him a James Beard nomination for Outstanding Restaurant Graphics in 2001.

Madia and Kahan again partnered on avec, successfully pioneering communal dining, all while offering unparalleled ambiance and service. Madia's creative team, Schlesser and graphic designer Jason Pickleman, drew international acclaim for their work—earning the James Beard Award for Outstanding Restaurant Design, and a nomination for Outstanding Restaurant Graphics in 2005.

Breaking into yet another category, Madia partnered with restaurateurs Terry Alexander and Peter Garfield, as well as mixology masters Jason Cott and Toby Maloney, to redefine the bar experience. From its onset, The Violet Hour received widespread attention, and was deemed the most important bar opening of 2007 by Food & Wine magazine. A cavalcade of international press followed, including praise from The New York Times’ William Grimes as one of the best speakeasies in the nation for its handcrafted cocktails and “Prohibition vibe,” culminating in consecutive James Beard Award nominations for Outstanding Bar Program in 2012 and 2013.

Madia’s next foray into hospitality was on a far grander scale, with The Publican— a modern interpretation of a late-1800s beer hall, with nods to the Belgian pub and French brasserie. The restaurant's distinctive character and flawless execution led The New York Times’ Frank Bruni to honor the “outstanding newcomer” with a glowing review; all culminating in Madia’s James Beard nomination for Outstanding Restaurant Graphics in 2009.

Big Star, the approachable honky-tonk whiskey bar and taqueria reminiscent of the 30’s and 40’s Bakersfield scene, was the next restaurant to receive Donnie Madia’s finesse and business acumen. From its opening in 2009, Big Star amassed a strong legion of admirers drawn to the raucous, music-filled bar.

Publican Quality Meats is unique in its range. An artisanal butcher shop at its core, Publican Quality Meats is a neighborhood café, bakery and retail space by day, as well as the private dining room for The Publican by night. Madia’s knack for orchestrating successful business ventures, with great care for the details, again proved valuable.

One Off Hospitality Group formed in 2011, as a natural progression to the existing family of restaurants, and carries the same spirit of hospitality imbued from Madia’s mother. As the term “One Off” implies, each project is unique and may be the group’s last; which is why each project is handled with the utmost attention to detail and character.

Madia and his partners’ newest venture, Nico Osteria, brings Italian seafood-focused fare to Chicago’s Gold Coast.

Donnie Madia’s elegance and attention to detail extend beyond the realm of business, and into his identity. His life essentials, as encapsulated by GQ, “revolve around style […] and experiences, much like the ones he creates every evening for his diners.” At his core, Madia is a family man— dividing his time between his extensive One Off family, his beautiful wife Estelle and their son Bronson.

Madia’s credo: Lead by example— never ask others to perform a task he wouldn’t carry out himself. 

Terry Alexander, Managing Partner

Over his 25-year career, Managing Partner Terry Alexander has become a leading force in Chicago’s hospitality community. A visionary thinker, Alexander has pioneered concepts as well as neighborhood development, seamlessly balancing risk with an uncanny knack for setting trends.

A Nebraska native, Alexander finished his graduate studies at Northwestern University and chose to remain in Chicago, having found his home. In 1989, he and partner Michael Noone opened their first venture, Danny’s Tavern, in the Bucktown neighborhood – an area that has since grown to be one of the city’s most sought-after destinations. Still thriving, Danny’s has become an iconic tavern, drawing both long-time fans and those new to this unique bar. In 1991, Alexander and Noone joined forces with local chef Scott Harris to create their take on an Italian trattoria, Mia Francesca. An instant – and wild – success, Mia Francesca has expanded to over 20 locations in Illinois, with additional outposts in California, Arizona, Wisconsin and North Carolina. Next up was Modern Southern cuisine when Alexander and partners took over Soul Kitchen, a very small restaurant with a very strong fan base, moving it and broadening the concept, thereby developing it into one of Wicker Park’s hottest restaurants.

 Wanting to push boundaries, in 1997 Alexander then opened okno, featuring global cuisine and the first of its kind to place an equal emphasis on food, design, and nightlife. He actively sought out emerging talents in the fields of architecture and design, and featured some of the city’s most important DJs nightly, making okno a unique experience. At okno, Alexander met designer Suhail, and the two worked closely on his next project, Tizi Melloul (1999). Offering Moroccan-influenced design and French-Moroccan cuisine, Tizi Melloul was Alexander’s first foray downtown and a critical and consumer success.

 Back in Wicker Park, MOD. opened the following year, featuring modern American cuisine in a visually stunning setting, again designed by Suhail. Continuing his streak of spotting emerging talent, opening chef Kelly Courtney was selected by Food & Wine as one of the “Best New Chefs in America” in 2001. In 2003, Alexander, local restaurateur Donnie Madia and musical mastermind Joe Bryl opened the innovative Sonotheque, a “library of sound” promoting local and international DJs; during this time period, Alexander continued to open additional Mia Francescas. Looking to again change things up, in 2005 Alexander and partners reconcepted MOD. into del Toro, a modern Spanish restaurant; in 2007, they transformed that concept into the city’s first sophisticated cocktail lounge, The Violet Hour. Alexander first discussed his idea with Jason Cott and former Soul Kitchen bartender Toby Maloney and partnered with the two New York based owners of Alchemy Consulting, along with Madia and former Sonotheque Manger  Peter Garfield to develop the concept, one that put cocktails front and center, in advance of this now ubiquitous trend. The Violet Hour was an instant classic, and has been nominated by the esteemed James Beard Foundation for an “Outstanding Bar Program” award in both 2012 and 2013, the only two years the award has been offered.

 Continuing to develop concepts with Madia along with Blackbird and avec chef/partner Paul Kahan and partner Eduard Seitan, in 2008 the four developed The Publican, a modern day European beer hall/ gastropub. Serving a menu inspired by simple farmhouse fare with esoteric beers sourced globally, The Publican is another example of Alexander and partners setting the trends. The following year, the team took over a space Alexander long had his eye on, and they opened Big Star, their vision of a honky tonk – tacos, whiskey, country music from a record player – and resulted in what can only be described as a crushing success. To accommodate the ever-present throng, Big Star has expanded three times, and continues to draw crowds on a daily basis. As The Publican also outgrew capacity, the team began plans for a commissary kitchen to handle the demand for Kahan’s food; this idea evolved into Publican Quality Meats (2012), a contemporary American butcher shop/market/restaurant. Also in 2012, Alexander and his partners began work on their biggest project to date, Nico Osteria, which will bring Italian seafood to the heart of Chicago’s Gold Coast.

Alexander and his wife, Kristin –who he first poured a pint of Guinness for at Danny’s in 1991—and daughter Audrey Margaux live in the Wicker Park neighborhood of Chicago.

Kimberly Galban, Managing Partner

A Chicago native, Kimberly Galban was introduced to hospitality at a very young age. Some of her earliest memories were around the dinner table with her French grandmother and Filipino grandfather for “Sunday Suppers.” While enjoying cuisine from each of their backgrounds, Galban would listen to her grandfather’s stories from working as a restaurant host. He described it as “the best job I ever had. I got paid to do something I truly loved, taking care of guests.”

In 1998, Galban enrolled at the University of Illinois at Chicago to obtain her bachelor’s degree. Looking to balance her studies and finances, and with her grandfather’s voice in her head, she took a job in the food industry.

Galban first joined the restaurant group in 1999 as a hostess for Blackbird. She quickly fell in love with the hospitality industry, and after graduating from the university she focused on restaurants full time. Her food expertise and superior guest service was evident, and Galban was promoted to Blackbird’s manager in 2002.

In 2004, after helping open acclaimed avec restaurant, Galban recognized an opportunity for growth with the Park Hyatt Chicago, and became the assistant manager at the esteemed NoMI Restaurant. In her five years with Hyatt, Galban filled several roles—from Banquet Director to Group Room Sales to Director of Private Events— each position afforded her the opportunity to refine her innate sense of hospitality and genuine enthusiasm for service.

Galban rejoined the restaurant group in 2008 as The Publican’s General Manager, which opened in October of that year. Serving as the face of The Publican for its first three years of operation, Galban continued to cultivate a level of service that surpassed guest expectations. In June of 2011, with the creation of One Off Hospitality Group, Galban signed on as Director of Operations and shortly after was promoted to Vice President of Operations.

In addition to her duties as Vice President of Operations, Galban is a managing partner for Nico Osteria, bringing her hospitality experience back into a hotel setting.

Executive Chef Paul Kahan

Executive Chef/Partner Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats and most recently Nico Osteria. Awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef of the Midwest in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs.

A Chicagoan through and through, Kahan grew up around food. His father owned a delicatessen and a smokehouse, and “when I wanted to make a buck,” says Kahan. “I would help my dad take the fish out of the brine, hang them on the racks and wheel them into the smokehouse.”

After a brief post-college stint as a computer scientist, Kahan took a job in the kitchen of Erwin Drechsler’s Metropolis. It was in Dreschler’s kitchen where Kahan realized his true calling. Over the course of 15 years at Metropolis and Erwin, Kahan developed relationships with Midwestern farmers—leaving a permanent mark on his culinary outlook. He further honed his craft at Topolobampo under the tutelage of the award-winning chef Rick Bayless.

In 1999, shortly after Blackbird opened, Food & Wine placed Kahan on their Best New Chefs list, recognizing his highly individual approach to cooking and the talent that Chicago diners have celebrated for years.  Despite accolades and adoration, Kahan’s biggest accomplishment remains his work as a mentor for young chefs. As Kahan puts it, “I have won my awards, what I love is cooking and teaching. If somebody has a great creative vision or a great mind for food, I want to learn from them.” He works to foster empowerment, providing the resources necessary to grow, both as a chef and person.

Kahan is an ardent supporter of Alex’s Lemonade Stand Foundation for pediatric cancer research, as well as Pilot Light, an organization dedicated to enhancing school children’s perception of food through hands-on education. Paul Kahan is a devoted husband to his wife Mary, an ardent music lover and bike aficionado.

Chef de Cuisine Erling Wu-Bower

Nico Osteria’s chef de cuisine and 2015 James Beard Foundation “Best Chef: Great Lakes” nominee, Erling Wu-Bower’s focus and intensity has driven him to great creative heights in his pursuit of invoking the spirit of coastal Italy in the states. Wu-Bower started his culinary career under Chef Paul Kahan’s tutelage, and has worked with One Off ever since. 

Cooking runs in Wu-Bower’s blood; his mother is an accomplished food writer and his father a food loving Cajun. He had little choice but to pursue a career in what he was taught and loved most—food. “I don’t know what else I’d do; cooking has been ingrained in my soul. There aren’t many people who get to go to work and practice their passion every day.” Family came first, but at an early age Wu-Bower found mentorship in acclaimed chef, and close family friend, Rick Bayless—it was Bayless who inspired his love of seafood, teaching him to expertly prepare fish.

After attending the University of Notre Dame as a philosophy student, Wu-Bower joined Chef Paul Kahan’s culinary team at avec as a cook. A few years later he opened The Publican as Sous Chef, and there under the careful watch of Brian Huston, learned what it meant to be a chef. Wu-Bower stayed with The Publican until it outgrew its space, crossing Green Street to help open Publican Quality Meats, where he served as Executive Sous Chef of both kitchens. Wu-Bower then returned to avec as Chef de Cuisine, where he embraced the restaurant’s core cuisine while making the menu his own. In 2013, Wu-Bower embarked on his biggest challenge to date, opening Nico Osteria. There, he combines his love of fresh seafood and ingredient-driven fare to produce a singularly memorable dining experience. 

Pastry Chef Leigh Omilinsky

Leigh Omilinsky considers Italy her first love, making Nico Osteria a natural fit. Growing up in Chicago’s north suburbs, her childhood dream of becoming a jazz piano player quickly changed after a pivotal crème brulee experience at San Francisco’s Top of the Mark restaurant. Stunned by its simplicity and delivery of flavor, at the ripe age 10 years old she stumbled upon her passion and pastry philosophy. Hooked, Omilinsky spent her teenage years working at bakeries and watching Julia Child and Jacques Pepin on television.

After receiving degrees in Baking & Pastry Arts and Food Service Management from Johnson & Wales University, Omilinsky began as a pastry cook at the JW Marriott in Denver. In 2006, she ventured back to Chicago where she worked for James Beard award winning chefs Rick Tramonto and Gale Gand; first at Tramonto’s Steak and Seafood as the lead pastry cook and then at TRU restaurant as pastry tournant. Enamored with the fine dining environment, Omilinsky began working at L2O restaurant in 2009, where she worked as chef de partie under celebrated chef Laurent Gras. In 2010, Leigh Omilinsky joined Sofitel Chicago Water Tower as assistant pastry chef. Promoted to Executive Pastry Chef in 2012, she oversaw the hotel’s pastry program including private dining, amenities and the plated desserts at Café des Architectes and Le Bar. In 2013, Omilinsky was included on Zagat’s 30 Under 30 list and received the Jean Banchet award for Best Pastry Chef.

After five years working with French pastry, Omilinsky jumped at the opportunity to venture further south and explore all that Italian cuisine has to offer.  As Nico Osteria’s pastry chef, Omilinsky continues her pursuit of mastering the balance between simplicity and depth of flavor. 

Bar Manager Scott Stroemer

Scott Stroemer believes that cocktails begin in the kitchen, and enjoys incorporating culinary and seasonal elements to each of his thoughtfully crafted cocktails. Stroemer first entered the hospitality industry as a busboy while attending Ohio State University, and, following graduation, spent ten years at Cameron Mitchell Restaurants in Columbus, Ohio where he fulfilled front and back of house positions, ultimately realizing his passion behind the bar.

In 2003, Stroemer moved to Chicago to continue his professional bartending career. He honed his craft at multiple restaurants across the city including Smith & Wollensky restaurants and Francesca’s. After spending 10 years in Chicago’s hospitality scene and being a longtime fan of One Off Hospitality Group, Stroemer joined the opening team at Nico Osteria as a bartender. After two year, Stroemer was named Assistant Bar Manager and contributed many unique cocktails to the rotating seasonal menu.

In April 2016, Stroemer was promoted to Bar Manager to oversee the bar and cocktail program. With a focus on seasonal ingredients and Italian spirits, he creates inventive riffs on classic cocktails and also curates the extensive selection of spirits including rare whiskey, single-barrel collaborations and a variety of digestivos and liqueurs.

Stroemer continues to emphasize the collaborative nature of the Nico Osteria by working with his peers both in and out of the kitchen to create unique and exciting beverage program for guests to enjoy.

Wine Director, Bret Heiar

Although Bret Heiar began his culinary career as a line cook, it was not until he moved to the front of the house that his love affair with all things fermented and distilled began. Before joining the team at Nico Osteria, Heiar oversaw the wine program at Feast, Goddess and Grocer and Cru Wine Bar.

Longtime wine collector and sommelier, Heiar sipped his way through Europe, South America and Australia, as well as across the West Coast where he worked harvests and cultivated his wine knowledge. Through his travels Heiar built relationships with the small farmers and thoughtful winemakers that now grace his menu.

A Muay Thai practitioner and dog lover, Heiar’s approachable wine list focuses on wines from Italy and Greece, as well as grower champagne, with an emphasis on small producers and older vintages. 

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