By Pat Bruno M ost chefs work pretty hard. There are a few who absolutely, positively need to keep that lead dog position, so you see their names in tony magazines, and you see their mugs on TV even more. Then we come to chefs like John Coletta, executive chef at Caliterra in the Wyndham Chicago Hotel on the corner of Erie and St. Clair. It seems that every time I eat at Caliterra, Coletta is there. And that's even more potent stuff since there are many executive chefs who don't work the line even on the busier nights.
Hard work does pay off.
Caliterra is, for good reason, a restaurant for all seasons. I mean that in the most literal way. The menu not only changes seasonally but even gets tweaked on a weekly basis. And even more, there are those monthly menu events that feature a particular food. In April, the chef pays homage to the fava bean.