The Pastry Chef of Obélix and Le Bouchon Shares Her Chicago Favorites

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Every month, people from Chicago's hospitality industry share recommendations for food, drink, ingredients, and more as part of our Chef Picks series.

Courtney Kenyon-Snider rocketed to the upper levels of Chicago dining at a young age when she became the executive pastry chef of Oriole at only 23 years old, after her boss Genie Kwon left to open Kasama. Kenyon-Snider trained in baking and pastry arts at Johnson and Wales University in Rhode Island and the École Nationale Supérieure de Pâtisserie in France before moving back to her Chicago home. After her time at Oriole, she left again to open a Thomas Keller restaurant, Bouchon Bistro, in Miami, then returned to Chicago and took a job at the exuberant neo-bistro Obélix in 2024.

There, she churns out imaginative laminated pastries – such as seasonal danishes in a weekly to-go box available on the weekends – and elegant desserts, including soufflés baked to order. She is also the pastry chef at the more traditional Le Bouchon, which is part of the same restaurant group as Obélix.

We caught up with Kenyon-Snider and asked her to share the places she loves in her native city.

Favorite restaurant

Hands down Le Bouchon. Noah Sandoval [of Oriole] told me to go there about 12 years ago and it has since been my favorite place to eat, drink wine, and overall just celebrate everything good in life.

Favorite dish

Totally random, but my current favorite bite of food is the fritto misto from Elina’s. Seriously insane; please go eat that dish.

Favorite place to drink

Skylark in Pilsen is my favorite bar – another Sandoval recommendation. Sam, one of the owners, just creates a great, relaxing vibe. After a long shift it’s exactly where I want to be. Also shout-out to Café Jumping Bean in Pilsen, the best coffee shop.

Favorite place to buy ingredients

88 Marketplace; they have incredible seafood. Or any farmers market I can make it to, like Green City or Logan Square.

Favorite local Chicago brand

Portillo’s. I moved to Miami for a couple years, and every time I came back home to Chicago, a Portillo’s visit was mandatory. That cheese sauce!

Favorite place in the city to bring an out-of-town guest

312 Fish Market, or Bavette’s if they want that Chicago steakhouse vibe. I always do the architectural boat tour with any out-of-towner.

A person in the industry you admire

Too many, but to keep things simple: Chef Genie Kwon, my first mentor in my cooking career. She is incredible, and the things she and Tim [Flores] are doing at Kasama are truly game-changing in the restaurant community. 

I also must include Chef Noah Sandoval; I’ve already mentioned him a couple times. Working with him for over six years at Oriole and to continue to see Oriole grow and develop into one of the best restaurants in the country is admirable.