Robert Burcenski

Chef Robert Burcenski is an artist, both in and out of the kitchen. Born and raised in Lockport, Ill., Burcenski pursued a career in the fine arts before parlaying his skills into the culinary world. In fact, he holds a bachelor’s in print making and a master’s in painting. After a successful teaching career in the fine arts, he and partner Tom Alves opened Tallgrass Restaurant.

Tallgrass is located in Lockport’s historic district (about 35 minutes southwest of Chicago) “considered the best preserved 19th century canal town in the Midwest” and is housed in a lovingly restored 110-year-old red stone and brick Victorian building.

Since opening Tallgrass more than 25 years ago, Burcenski and Alves have maintained the highest standards for cuisine, wine and service. Burcenski has long been considered one of the top chefs in the Chicago area.

Burcenski prepares elegantly garnished contemporary cuisine reflecting a world of influences. He leaves no detail to chance, even making his own service plates and bowls. A changing trio of double-flavored soups offers six harmonious flavors in one bowl. Opulent salads follow stellar entrees such as lobster comme chez soi, herbed rack of lamb tapenade or various seasonal birds and mushrooms. Towering desserts of chocolate and raspberries cap the perfect dining experience.

Beyond his interest in classical and modern cuisines, Burcenski studies classical organ, classical and jazz piano, print making, pottery, painting and gardening. When not creating porcelain vessels for use at the restaurant, Burcenski can be found teaching pottery or traveling.


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