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Chef Curtis & Team

Chef Curtis Duffy and Michael Muser have combined their talents and ambition to bring Ever to Chicago. 

After meeting at Avenues at The Peninsula Hotel and earning two Michelin stars, the pair built Grace. There, Duffy and Muser were honored with three Michelin stars four years in a row from 2015 to 2018. 

Now, they return as co-owners and the creative forces behind Ever.

“We will never ever stop striving for the ultimate experience, no matter how many hours of the day that takes, no matter the sacrifices required.” — Chef Duffy

“We believe Chicago long ago earned its place on the global stage as an extraordinary dining destination. It deserves another restaurant it can boast about around the world.” — Michael Muser


a person standing posing for the camera

Curtis Duffy

Chef and Owner


Curtis Duffy is a three-Michelin-star chef, earning that recognition four straight years from 2015 to 2018. Chef’s latest restaurant, Ever, is his creative obsession.

Duffy has earned numerous accolades, including Forbes Travel Guide’s Five-Star rating, AAA’s Five-Diamond rating, and the James Beard Foundation’s “Best Chef, Great Lakes” Award in 2016.  

In the 2015 documentary “For Grace,” filmmakers chronicle the creation of Duffy’s former restaurant and tell the riveting story of how the chef’s turbulent past shaped the person he is today.  

Duffy sits on the advisory board of the Auguste Escoffier School of Culinary Arts, where a $25,000 scholarship in his name is awarded. Duffy’s charitable efforts include volunteering and serving as chef chair for the Grand Chefs Gala, a fundraiser for the Greater Illinois Cystic Fibrosis Foundation.

Duffy’s culinary and philanthropic efforts led to his induction into the prestigious Disciples d’Escoffier International. 


a man standing in front of a mirror posing for the camera

Michael Muser

Director of Operations and Owner


Michael Muser is a 30-year veteran of the restaurant industry and an accomplished sommelier. Food and Wine Magazine named him a Sommelier of the Year in 2014, and Muser worked side-by-side with Chef Curtis Duffy during the four consecutive years he earned three Michelin stars (2015-2018).

Muser returns as Chef Duffy’s business partner and director of operations at Ever, their latest Chicago restaurant.  

Muser’s attention to detail is relentless and exacting. His motto: “This is not what you do. This is a representation of who you are.” His past restaurants have earned numerous accolades, including Forbes Travel Guide’s Five-Star rating and AAA’s Five-Diamond rating. 

Muser hosts the annual Jean Banchet Awards and has lent his support and talents to the Grand Chef’s Gala, both of which benefit the Cystic Fibrosis Foundation of Greater Illinois. 

In the 2015 documentary “For Grace,” filmmakers chronicle the creation of Duffy’s former restaurant with Muser, including his role in its journey from a concrete box to opening night.  

Justin Selk

Chef de Cuisine

Selk most recently was executive sous chef at three-Michelin-starred Atelier Crenn in San Francisco. Before that he worked under Duffy as sous chef at three-Michelin-starred Grace from August 2013 until its closing in December 2017. Prior to that, he was chef de partie at three-Michelin-starred Alinea.

Amy Cordell

General Manager

Cordell has worked with Duffy and Ever co-owner Michael Muser for 11 years, starting as a captain at two-Michelin-starred Avenues. She then followed Duffy and Muser to Grace, where she was captain and floor manager. Before Avenues, Cordell was a captain at two-Michelin-starred Charlie Trotter’s.

Richard “Richie” Farina

Sous Chef

Farina was executive chef at one-Michelin-starred Moto from April 2008 to April 2015. After leaving Moto, Farina worked for JUST, formerly Hampton Creek, a manufacturer of plant-based foods in San Francisco. He most recently worked at Monteverde in Chicago.

George Kovach

Pastry Chef

Kovach was the executive pastry chef at two-Michelin-starred Acadia. Prior to that, he was pastry chef at one-Michelin-starred Band of Bohemia, where he was a national finalist for Zagat’s 30 Under 30 and was a semifinalist for Eater’s Young Guns award.