Contemporary cooking with a fine-dining touch—familiar flavors, made special.
Our Story
Afinado began when a chef and manager met while working together at one of Chicago’s top Michelin-starred restaurants. Through services and private events, they realized they shared the same love for their style of cooking and a strong care for hospitality.
One day, a friend asked them to cook a dinner party. They treated it like any other night of cooking and hosting, and the evening came together naturally. It quickly became clear that this was something they wanted to keep doing.
Our team of Chef's brings years of experience from some of Chicago’s top kitchens, having helped create many of the city’s most well-known dishes. Our General Manager comes from a wide range of hospitality roles across Chicago, with a sharp eye for service and a genuine passion for hospitality.
The name Afinado comes from the Spanish word meaning "refined" or "in tune". It reflects the way we approach our work—everything considered, balanced, and aligned, from the food to the flow of the evening.
They started Afinado to bring that same approach beyond the restaurant and into more personal spaces. What began with small dinner parties has grown into cooking for meaningful moments of all kinds.
Our Team
Jesus Maldonado
Chef
Chef Jesus has been working in restaurants since middle school, building his career in kitchens across Chicago. Over the past decade, he has worked under legendary chef Rick Bayless, rising to become Sous Chef of the Michelin-starred Topolobampo.
Through years in one of the country’s most respected kitchens, Chef Jesus has developed a deep understanding of fine-dining technique and global flavors, which he now brings to Afinado.
Ryan Berger
Chef
Chef Ryan Berger, is a product of California’s dynamic culinary scene, draws inspiration from locally sourced, seasonal produce. Growing up and studying in California, he developed a strong foundation in classical French technique that continues to shape his cooking today.
After years refining his craft in kitchens across the country, Chef Ryan moved to Chicago, where he was named Sous Chef at the one-Michelin-starred El Ideas. He masterfully applies Eastern Asian and Pan-Latin techniques to unlock bold, vibrant flavors, creating a distinctive style of cooking that he now brings to the kitchen at Afinado.
Luke Comfort-Cohen
General Manager
Luke Comfort-Cohen has built his career around hospitality and the belief that thoughtful service is at the heart of every memorable dining experience.
In Chicago, Luke has worked in all kinds of restaurants—from busy deep-dish spots to some of the city’s most refined dining rooms. He later served as Events Manager for a James Beard Award–winning and Michelin-starred restaurant group, where he focused on coordinating private events and creating personalized guest experiences. As General Manager of Afinado, he works closely with clients to plan and run events that feel smooth, welcoming, and tailored to each group.