The hot seat

Illustration: Barry Bruner

Kendal Duque spent less than two years at Sepia, but in that time he went from unknown to universally lauded. He left the restaurant earlier this year to open his own place, but while he gets that off the ground, he’ll temporarily be in the kitchen at Cuna Supper Club (1113 W Belmont Ave, 312-224-8588), which opens later this month. He spoke to David Tamarkin.

Considering all the accolades you got at Sepia, do you feel any pressure getting back into the kitchen at a new place?
Honestly, no. The pressure that came with Sepia was, for me, personal.… I don’t think the pressure is to see if I can continue getting the accolades. [It’s] more of a personal journey that I go through. I’m going to give it my all, and if they come, they come. And if not, it’s a personal journey that fulfills me on a regular basis.

So cooking is a spiritual thing for you?
I consider every aspect of my life very spiritual. I’m a very spiritual person. For me there’s a meaning in life. It’s not just about my career.… It’s about the whole aspect of living life fully, day to day, and the ups and down.

What have your days been filled with since leaving Sepia?
Right after I left Sepia, I really jumped into [starting my own restaurant]—completing my business plan, getting enough money, learning about all the financing. It wasn’t 9 to 5—I just really threw myself into it.… I have a very clear vision of the restaurant I want to open.… The vision that I have for it is something really quite spectacular, something hopefully that will inspire other restaurateurs [and] chefs. And that’s all I’d like to say for now.

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