Marisol Chef Collaboration continues
Chef Trillis Rollins
“As an artist and as a chef, all of my dishes share one comment ingredient, and every art piece that I create has one common medium: love.”
Chef Trillis Rollins of Peach's in Bronzeville brings his Southern, comfort food cuisine to the MCA as the next chef in Marisol's Chef Collaboration Series, which uplifts local culinary talent in Chicago by showcasing their signature dishes at Marisol. This follows other collaborations at the MCA with Peach's, including a conversation between Chefs Jason Hammel and Cliff Rome on how cultural institutions can contribute to their neighborhoods.
Rollins, who started out as a dishwasher at H-dogs, eventually studied under Peach's Chef Rome and worked his way from prep cook, to line cook, to sous chef, before earning the title of executive chef. When he’s not in Peach's kitchen, Chef Rollins can be found drawing or painting. In describing his work, Rollins has said, “As an artist and as a chef, all of my dishes share one comment ingredient, and every art piece that I create has one common medium: love."
Rollins's wild caught, fresh baked salmon croquettes served on top of cheese grits as well as Peach’s Famous Peach Cobbler will be available on Marisol's lunch menu through the end of October. For more on the series, read the feature in the Sun-Times.
