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Convergence Cuisine offers artfully presented and great-tasting
food, the flexibility to meet your needs and consistently
exceptional service.
We are proud to be environmentally friendly
and gentle to the earth's resources, by minimizing waste
and pollutants, recycling, composting, and the conscientious
use of energy and natural resources.
About your chef
 Chef
Stephanie Bellus Frey understands that a great
culinary experience is greater than the sum of its individual
ingredients, so Convergence Cuisine is a synthesis of
her lifelong passions. Whether preparing a sophisticated
and nuanced dish or hearty comfort food, Stephanie’s
foundation is always based on fresh, seasonal ingredients.
She lets her clients and the occasion dictate the mood,
and then she creates a menu to match.
Trained at Le Cordon Bleu-affiliated Cooking
and Hospitality Institute of Chicago, Stephanie honed
her skills at La Tache French bistro, the Whitehall
Hotel and Osteria Via Stato before launching Convergence
Cuisine. Prior to pursuing her passion for food, she
applied her keen aesthetic eye and attention to detail
in her work as an award-winning designer of corporate
office interiors.
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