Chef Duane Boslet

With a career spanning 35 years he has developed a deep love of cooking.  Starting out in the dish pit and working up to various positions early on cemented the path forward. After moving to Chicago in 1998, he received his culinary training and started working in the city at Cafe Absinthe where he became the pastry chef then executive chef shortly after. His experience from there led him to work at Miramar Bistro and Gabriel's restaurant in Highwood, IL. He then opened a personal chef/catering company, Savoir Chef, serving North Shore clients. Next, he began working for Levy Restaurants, opening the Harley Davidson Museum Food Service, and then working at the Wisconsin Convention Center. He then made a switch to work in corporate food service facilitating operations for premier clients in Illinois and Wisconsin. The desire was always there to do something of his own and when the pandemic hit he opened 15 Lakes Mobile Bistro and 15 Lakes Butcher in Antioch, IL. Operating a gourmet burger food truck and butcher shop sourcing  product locally only of premier quality. After 3 years of building a solid reputation 15 Lakes Prime Steakhouse was opened. Featuring the same quality the butcher's shop had come to be known for the steakhouse features a rotating menu of eclectic small plates and prime steaks.Outside of cooking, he enjoys gardening, restoring furniture, and participating in obstacle course races.