About Tutore

TUTORE is a sophisticated yet approachable Italian-centric cooking school located at 2755 W. Belmont Avenue in Chicago, Illinois. Our goal is to offer you a superior instructional experience.

TUTORE is founded and operated by veteran Chicago Chef Dean Zanella (formerly of 312 Chicago and Rhapsody, among others), who has spent most of his life in restaurant, catering, and event planning industries.

We will delight in serving our patrons looking for a familiar, friendly, and sophisticated locale - where consistency, service, and value reign supreme. We aim to act as a destination for students from outlying areas in search of a concept unheard of in Chicago.

You no longer have to hop on an airplane to experience the rusticity and sophistication of a particular school. You now have instant access to it in your own backyard.

TUTORE is a place where you will get the best possible version of every offering.

  • Dean Zanella

    FOUNDER & INSTRUCTOR

    In growing up in a true Italian family, Executive Chef Dean Zanella had no choice but to be immersed in Italian cuisine.

    From his father and grandfather fighting over who grew the better tomato, his uncle blessing the rabbits they raised before his mother served them for supper, and the never-ending search for the perfect bakery, Italian food culture was always at the heart of the Zanella family. As early as 14, Zanella was growing vegetables on the family property and kneading dough for pizzas and pasta in a neighborhood Italian restaurant.

    After his culinary education at the University of Massachusetts at Amherst, Zanella worked with Peter Merriman at his restaurant in Hawaii. Zanella brought Merriman’s influence, plus his commitment to natural flavors and local produce, to his later work at some great restaurants, including Charlie Trotter’s and Gordon.

    In 1994, as Executive Chef at Grappa, Zanella opened what Chicago Magazine dubbed one of the “Best New Restaurants” in the city. Also, a mentor and a teacher, Zanella has supported programs such as Gallery 37 (a city-sponsored educational program spearheaded by Maggie Daley), where he taught high school students the ins and outs of being a chef. Zanella has also always been an influential supporter of the Green City Market and local farmers in general.

    He was one of the first chefs in Chicago to truly embrace the Green City Market’s initiatives to bring fresh, local produce and ingredients to both chefs and anyone with an appreciation for local, sustainable food.

    Zanella then moved to 312 Chicago where he intertwined treasured family recipes, fresh contemporary presentations, and years of experience. With the continued influence from the gifted chefs that he had learned from and his own natural talent, Zanella continued to impress, and 312 Chicago was named one of the Top 50 Hotel Restaurants in America by Food & Wine Magazine.

    Chef Zanella also opened his own brief, but well acclaimed restaurant, Aldino’s before moving on to become the executive chef at Rhapsody Restaurant at the Chicago Symphony Center. Most recently he has been working as the Consulting Corporate Chef for Chicago Cut Steakhouse and their sister restaurants while simultaneously starting a new project that will be a top culinary destination in Chicago.