The relationship between soil and water sustains life. Earth and Ocean (e+o) food and drink is a lifestyle-inspired restaurant. Through our cuisine, hospitality, and decor, we will cultivate an enduring relationship with each guest and surrounding communities.
Our food philosophy embodies the principles of wholesome and organic products, hand crafted ingredients and a “from scratch” preparation mentality, the natural harmony of “earth and ocean” is the foundation of e+o food and drink.
Our casual plus dining establishment is a place for everyday eating and drinking. “Food and Drink” is inviting, comfortable with great culinary variety and memorable experiences and is inviting and unpretentious and ambiguous.
A compliment to our cuisine that consists of hand crafted cocktails, domestic wines, and craft beer. We will accomplish this by utilizing fresh ingredients of strawberries, watermelon, and cucumbers, to fresh juices of mango, passion fruit and guava that balance it with the best domestic made spirits. Such as, Tito’s Vodka distilled from Texas, to Bourbon, made from Bourbon County, Kentucky. Our wine list will be showcasing a large amount of great wines that are made within the domestic U.S.A . The wine list will be featuring wine regions of: California, Washington and Oregon. All great producers that guest will enjoy with our cuisine or on its own. We will also still have a global influence for those guests who enjoy it as well. Our craft beer list will showcase a wide variety of styles and regions within the United States with Two Brothers Brewery, brewed just from our back yard of Warrenville, IL, to Allagash White brewed in Oregon.
paul lee ceo/partner
‘Uncle Paul’ exemplifies the American dream of hard work with a healthy dose of good food and drink as the key to fine living. Arriving to the US at five years old from Hong Kong, he went on to study accounting and set out to own his business yet steer clear of desk job. In 1968, he opened his first restaurant with his cousin, which sparked his entrepreneurial spirit and spawned several upscale Chinese restaurants including, Suzie Wong’s and a fast casual concept restaurant, Schezwan Kitchen. He owned a 17-unit Asian quick-service concept called Quik Wok, which he acquired from Pillsbury in 1989 based in the Dallas/San Antonio market.
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During this time, Paul consulted throughout the restaurant industry in Chicago and collaborated with Hollywood Casino. In 2002, he developed and fully executed the first Asian concept on the riverboat called Seven Fortunes, which became one of the most profitable restaurants for the casino for almost four years. With extensive knowledge and experience in Asian cuisine, his expertise in the industry is highly regarded and sought after. In addition, he has ventured into other concepts and worked with several notable restaurateurs spanning over 40 years.
Currently, Paul is an investor in two Coco Pazzo restaurants and a general partner/founder of Sunda New Asian. His understanding of the operations, financial accountability, strategic planning and vision has brought him a great deal of success in his ventures. These restaurants are all award-winning, high volume and profitable concepts.
Over the years, Paul has become legendary for his connection with his guests and earned him the affectionate moniker, Uncle Paul. He is undeniably charismatic and warm making everyone who walks through the door of his establishments feel like family. Paul is a consummate teacher to management and his leadership team, which furthers the pursuit of excellence. He is deeply rooted to the Asian-American community and continues to evolve in a leadership role.
aeron lancero president/partner
Originally from the Island of Guam, Lancero moved to the Philippines for his secondary and collegiate education where he majored in business management at De La Salle University. Returning to Guam to begin his hospitality career, Lancero cut his culinary chops as a sous chef in several prestigious hotels. However, he quickly realized his true passion was in the front of the house interacting with guests in addition to developing and cultivating the talent. ***Before taking his talents worldwide, he worked in several prestigious 4-star tourist-friendly hotels such as the Hyatt, Pacific Star Hotel and the Pacific Island Club. From there, he joined the reputable Theo Davies Group and then Watami U.S.A, opening restaurants in China, Japan, Hong Kong and the Micronesian Islands.
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His professional journeys continued when, in 2001, he and his family relocated to the United States. Joining the leadership team of Brinker International, one of the world’s leading casual restaurant dining companies for whom Lancero worked nearly 8 years, he quickly climbed the ranks to ultimately lead the team of Maggiano’s highest-grossing U.S. restaurant. His successes and contributions, first in Minnesota and then in Chicago, earned him numerous corporate and community awards.
In 2008, he joined Rockit Ranch Productions, a Chicago-based restaurant and nightclub development and management company as the General Manager of Sunda New Asian which conitues to draw huge crowds and rave reviews. Within two years of joining the team, Lancero was promoted to Operating Partner and collaborated on their latest concept, Dragon Ranch.
Now teaming up with Aglibot and Lee, Lancero will oversee the day-to-day operations for Intrestco starting with their debut project, e+o. Growing up, Lancero’s parents exposed him to different types of cuisine. He learned from a young age that enjoying a meal together established a closeness, which then triggered a passion as he worked in the industry to carry on the concept of social dining. “I feel fortunate to work with a chef and partners that share the same philosophy and we are excited to share e+o with the community.”
Lancero is an Award recipient of accolades with the restaurants that he managed and partnered with; from the Michelin Guide, Best New Restaurant and Best Restaurant from publications like CS, Red Eye, Timeout, etc… and business organizations like The RNBA.
rodelio aglibot executive chef/partner
‘The Food Buddha’ has established a reputation for his New Asian cuisine. Born in the Philippines and raised in Hawaii, Aglibot started experimenting with food at a very young age. His curiosity paved the way, not only for a life in the kitchen, but one, thankfully, that took him around the globe. Known the world over by media outlets as “The Food Buddha,” because of his dedication to his heritage and his approach to menu development, Aglibot enlightens diners with global flavors and the culture of social dining. Through his travels he has cultivated a distinct philosophy of balance and respect for ingredients, which he intends to share at e+o. “In general, most consumers are more food-minded which comes full circle for me with this venture. e+o allows me to return to cooking, my passion, and set down roots.”
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While the menu will feature signature Food Buddha dishes such as Crispy Rice, Pork Belly, Sea Bass and xxx, Aglibot is excited to evolve with his newest market-driven concept seasoned with decades of experience. Dishes will be seasonally driven and house made and as Aglibot states, “e+o gives him a home in a scratch kitchen.” From regional pizza dough from Italy to xxx, diners will explore new American cuisine in a relaxed, yet hip atmosphere.
Aglibot has been featured on many national television programs for his New Asian cuisine. His television show “Food Buddha” premiered on TLC in the summer of 2010. He has also been featured Chef on NBC’s “Today Show” as well as “The Ellen DeGeneres Show”, Food Network’s “The Best Of”, “Your LA TV”, Style Network’s “It’s my Party”, Fox’s “Live Like a Star” and “Entertainment Tonight”, “Good Day L.A.”, and “Extra”. Print features include Food & Wine, Bon Appétit, CS Magazine named one of his ventures’ Sunda “Best New Restaurant in 2009”, The Chicago Sun-Times and Chicago Tribune where he received glowing 3-star reviews from both publications. In the past year Rodelio has received numerous “Best Restaurant and Best New Dish awards from notable Chicago publications. Recently, he was featured as a contributing chef with several recipes to his credit in the recently published “I Love Bacon” cookbook and the “New Asian Cuisine” cookbook and named one of “Star Chefs” 500 Chefs to Know. Rodelio has also been selected to cook at the prestigious James Beard House on 3 occasions.
He was the opening executive chef of the celebrity-studded Koi Restaurant in Los Angeles, which lead to the opening of Yi Cuisine, named one of the “Best New Asian Restaurants” in 2005 by Food & Wine Magazine.
In 2009, Aglibot helped open Sunda New Asian restaurant in Chicago as the Founding Chef and oversaw the culinary program until spring of 2011. His menu and influences still remain with accolades still circulating.
Aglibot partnered with BLT Restaurant Group in 2010 to create an Asian Gastropub concept. His multi-unit experience and scalability made him the most dynamic choice to lead BLT as its Corporate Executive Chef. During his time, Rodelio orchestrated the opening of 6 restaurants tailoring menus and recruiting key personnel, as well as managed the company’s 19 restaurants.
Rodelio has opened 35 restaurants, developed over 20 concepts, cooked as a guest chef around the globe and launched product lines. Yet most people know him simply as, the Food Buddha. Inspired by his roots, Rodelio returns to the kitchen e+o to cook from scratch and create a brand based in the elements from the earth and the ocean flecked with flavors from around the world.
Eujung Ahn, General Manager
Julian Rodell, Operations Manager
EJ Kim, Chef de Cuisine
Stephanie McCarney, Sales Manager