About Chef George
Chef/Owner George Djurovic developed his interest in cooking at an early age, alongside his mother and grandmother preparing traditional Macedonian dishes. Trips to visit relatives throughout Macedonia, Montenegro and Croatia exposed George to his family’s cuisine. His grandfather, chilling cucumbers in a cold stream that ran through his vineyard, to picking green hazelnuts, wild strawberries and stinging nettles on hikes through the surrounding forest are some of the many early experiences that sparked George’s interest in food.
Determined to pursue his passion for cooking, George attended Paris’ Le Cordon Bleu in 1999 and apprenticed under famed chef Alain Senderens at his Michelin 3 star Lucas Carton. George’s training in classic fundamentals under this legendary French chef proved to be a touchstone in his development as a chef.
George returned back home from Paris to a number of increasingly impressive assignments—from TRU (Rick Tramonto) in Chicago, to New York’s Union Pacific (Rocco DiSpirito), Cru (Shae Gallante) and Le Bernardin (Eric Ripert).
In 2013, George began work on what would become Main + Lincoln; a restaurant that represents the town he grew up in; rooted in tradition, yet dynamic.