What is Trogo?
Trogo Kitchen and Market is a culinary space providing curated food experiences for those hungry for something different. Tucked away in the Green Exchange Building, we offer an array of chef driven dining options, led by our stellar culinary team.
Cian O'Mahony, The Man with the Plan
Cian is Trogo's founder and CEO (and pretty much every other position as well…) He has a background in environmentally friendly construction, and has even won awards for his work in LEED construction--impressive right?! But while pursuing his degree in Environmental Policy at Northeastern Illinois University he developed an interest in sustainable food systems, and applied his knowledge as an Executive Director at a nonprofit focusing on sustainability in the restaurant industry. As both construction and restaurant work halted during the early stages of the pandemic, Cian spent much time in his basement and as soon as his wife starting getting worried about him, he emerged with a new website, and plan informed by local farmers and merchants. And just like that Hortiport--an online farmers market--was born in August of 2020. With the success of the online market came a demand for prepared meals, and thus Hortiport evolved into Trogo Kitchen and Market.
Lolita Sereleas, The CFO (Chief Flavor Officer)
Lolita is a chef trained at the Escoffier School of Culinary Arts with a diploma in the Plant Based Program. Lolita's food philosphy is based predominantly on the Mediterranean approach to eating, and her contributions to Trogo's menu draw heavily from her Greek heritage as well as flavors inspired from her travels, customer requests and kitchen collaborations.
Lolita spends her time at Trogo making sure that plant based dishes shine as brightly as other offerings and is slowly making converts out of some staunch carnivores.
When not in the kitchen or proudly parenting her two boys, Lolita lends her time as the Founding Partner of FUND Consulting, where her work focuses on economic justice and healthy food financing.
Stephanie Johnston, Head Chef in Residence
Stephanie Johnston, affectionately known as "Chefanie," is Trogo's Chef in Residence and the founder of Good Company, a culinary community built around the belief that great food has the power to bring people together. With over a decade of experience as a private chef, cooking instructor, and host of communal dining experiences, Stephanie's approach to food aligns naturally with Trogo's mission of fostering connection through thoughtful, shared meals.
Drawing inspiration from both Mediterranean and Midwestern traditions, Stephanie's cooking celebrates seasonal vegetables, handmade pastas, and the kind of sauces that guests find themselves talking about long after dinner is over. Through her work with Good Company and now as part of the Trogo team, she continues to create warm, welcoming dining experiences that encourage people to slow down, gather around the table, and enjoy good food in good company.
Blog posts
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Weeknight Winter Minestrone
This winter warmer cones together quickly, but tastes like it has been simmering for hours!
Weeknight Winter Minestrone
This winter warmer cones together quickly, but tastes like it has been simmering for hours!
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Charred Zucchini Hummus
Grilled zucchini adds depth of flavor and helps create a silky texture in this crowd pleasing dip!
Charred Zucchini Hummus
Grilled zucchini adds depth of flavor and helps create a silky texture in this crowd pleasing dip!
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Perfect Roasted Beets
We are obsessed with beets and love to use them in a variety of ways. Serve warm over polenta or pureed cauliflower. Cool and make a beet salad, or puree...
Perfect Roasted Beets
We are obsessed with beets and love to use them in a variety of ways. Serve warm over polenta or pureed cauliflower. Cool and make a beet salad, or puree...
