Meet The Team

Born and raised in Los Angeles, Stephen Gillanders spent much of his childhood in his grandmother's kitchen, where his love for food began. His formal culinary journey started at age 15 when his mother enrolled him in a teen cooking class at a local culinary arts school—despite his initial resistance. After the first day of class, he was hooked. Upon graduating high school, Gillanders pursued a degree in Culinary Arts Management at the University of Nevada, Las Vegas.

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Gillanders’ career took off under the mentorship of world-renowned chef Jean-Georges Vongerichten and Lettuce Entertain You Enterprises founder Rich Melman, who guided him through a wide range of cuisines and operations. He fondly refers to this period as his “grad school of restaurant operations.” In 2017, Stephen opened his first restaurant, S.K.Y., which quickly earned numerous national and local accolades.

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With S.K.Y. thriving, Gillanders realized his team had outgrown the space, prompting him to expand with a second restaurant, Apolonia. Named after his late grandmother, who first ignited his passion for food, Apolonia focuses on the southern Mediterranean, offering a unique coastal approach to the region’s cuisine. The restaurant has garnered significant attention, being recognized as one of Chicago’s best new restaurants of 2021.

Born and raised in Belgrade, Serbia, Jelena Prodan developed a passion for wine and cuisine through her early travels across Europe. At 24, she moved to Chicago and began her culinary career, gaining experience in both back- and front-of-house roles. In 2019, she became the Beverage and Service Director at S.K.Y. restaurant, where she focused on curating a global wine list that showcases both classic and emerging regions and producers.
 

Prodan has played a pivotal role in the opening and operation of all three SMG restaurants, including Apolonia and Valhalla. She’s known for her innovative thinking and creative pairings, such as her signature “All Champagne” and “Anything but Wine” pairings. At each of the restaurants, Prodan offers an extensive and curated selection of over 20 wines by the glass, alongside robust bottle lists, sakes, vermouths, boutique spirits, and inventive cocktails. Her beverage philosophy centers on supporting small, sustainable, artisanal wineries and distilleries. 
 

Prodan values her relationships with industry professionals and is deeply committed to the ongoing education of both herself and her team. In her free time, she travels to wine regions, immersing herself in the work of vineyards and wineries. She participated in the 2023 harvest at DuMol in the West Sonoma Coast and plans to take on full harvests starting in 2026. 
 

In 2025, Prodan was honored with the Jean Banchet Award for Sommelier of the Year, a testament to her exceptional skill and dedication to her craft. She aspires to become the first Serbian Master of Wine (MW) and Master Sommelier (MS) by 2030.

Joe Spretnjak grew up in a household rich with diverse foods, sparking his curiosity about cooking from a young age. He pursued his passion for food at Kendall College, and after graduation, he went on to work at several influential Chicago restaurants. In 2015, Spretnjak joined Intro Chicago, a progressive restaurant where the role of executive chef rotated every few months. This unique structure allowed him to learn from various talented chefs with distinct styles, including Chef Stephen Gillanders, with whom he later partnered.

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In April 2021, Spretnjak and Gillanders opened the highly anticipated Apolonia, a chic and minimalist restaurant inspired by the Northern Mediterranean Coast. Apolonia offers an extensive menu, featuring everything from seafood and locally sourced vegetables to house-made pastas and live-fire cooking. The restaurant is dedicated to exceeding expectations on all fronts.

 

In addition to his work at Apolonia, Spretnjak serves as the Culinary Director for Gillanders’ restaurants, playing a key role in back-of-house operations and team development.

Tatum Sinclair’s love for food began at an early age, but it wasn't until high school that she truly discovered her passion for the culinary arts. She had the opportunity to enroll in a two-year vocational program, which sparked her creativity and deepened her interest in the field. Encouraged by her instructor, Sinclair moved to Chicago to attend culinary school.
 

Upon completing her studies, she took an internship at Chicago’s prestigious Intro, where she met her current Chef and Mentor, Stephen Gillanders. Sinclair then moved to New York City to work at Jean-Georges, where she honed her skills in bread-making and chocolate work for the renowned three-star Michelin restaurant.

After several years, Sinclair returned to Chicago and reconnected with Gillanders, where they opened their third restaurant venture, Apolonia. The restaurant's pastry program is best known for the Black Truffle Puff Bread; a signature creation that took Sinclair five months to perfect and has since become the most popular dish on the menu, earning recognition in numerous magazines and publications.
 

In 2024, Sinclair was honored with the Jean Banchet Award for Pastry Chef of the Year. Looking ahead, she is set to open a new dessert-only concept in 2025, where she will continue to push the boundaries of pastry and dessert innovation.