Sojourn is defined as a temporary stay. It’s more than a visit; allowing guests to savor experiences and feel truly immersed as a part of a particular group and environment.

We started Sojourn as a private dining experience. In New Orleans, we hosted for people who wished to host lavish dinner parties in their own homes.

When we returned to Chicago it became an experience to show our guests new environments such as shared dining in a distillery, the communal area of a modern bed & breakfast or in a private room in a bustling restaurant.

Our cuisine is bold and carries flavor and inspiration from all the experiences our chef embodied from working at restaurants he traveled the world to learn from. From working oyster farms in Cape Cod -where he grew up fishing with his father- to foraging and cooking on Lummi Island at The Willows Inn, he finally made his way through New York by way of Luksus and spent a season at Fäviken in Sweden.