Meet The Team

Born and raised in Los Angeles, Stephen Gillanders grew up with his grandmother in her kitchen. He began his formal culinary training at the age of 15 when his mother saw an article for a teen cooking class at a local culinary arts school. Although he resisted, his mother had her way and enrolled him in the course.  After the first day of class, he never looked back; and after graduating from high school Gillanders went on to the University of Nevada, Las Vegas, acquiring a degree in Culinary Arts Management. From there, Stephen worked through a range of different cuisines and operations with his mentors, Jean Gorge and Rich Melman. He calls this period of his career his “Grad School of Restaurant Operations”. He opened S.K.Y. in 2017.

 

After receiving numerous national and local accolades and awards with S.K.Y., Stephen realized that the team he had built was bursting at the seams.  He then decided to expand to a second restaurant, Apolonia.  Named for his late grandmother, who first introduced him to his love for food, the cuisine focuses on the southernmost areas of Europe that border the Mediterranean Sea.  This coastal, unique approach to Mediterranean cooking has already garnered much attention and has been included on several hot-lists within Chicago including spots as the best new restaurant of 2021. 

Jelena Prodan, Sommelier & Beverage Director for SMG Restaurants. Born and raised in Belgrade, Serbia Jelena developed a passion for diverse wine & cuisine during her early travels through Europe. At 24, she emigrated to Chicago and began her culinary career, working her way up and through the ranks in both back and front of the house.In 2019, she became the beverage and service director at S.K.Y. restaurant and proceeded to dedicate herself to curating a global wine list, highlighting both classic and upcoming  regions and producers. Jelena has been instrumental in opening and operating all three SMG restaurants including: Apolonia and Valhalla. She is known for her outside of the box thinking and innovative pairings such as her "All Champagne" and "Anything but Wine" pairings, amongst others. At each restaurant Jelena offers broad and curated selections of over 20 by-the-glass

wines per list, as well as robust bottle lists, sakes, vermouths, boutique spirits, and creative cocktails. Her beverage philosophy emphasizes supporting small, sustainable, artisanal wineries and distilleries, valuing relationships with industry professionals and is fully committed to both her and her teams' ongoing education. She devotes her free time to traveling to wine regions, fully engaging with vineyards, wineries and their artisans. She

participated in the 2023 harvest at DuMol in the West Sonoma Coast and aspires to undertake full harvests beginning in 2026 with her ambition to become the first Serbian MW and MS before 2030.

Joe Spretnjak grew up in a household filled with a wide variety of food and developed a curiosity about cooking at a young age. Joe followed his love of food to Kendall College and after graduation he went on to work for a number of influential Chicago restaurants. In 2015, Joe began working at Intro Chicago. Intro was a progressive, forward-thinking restaurant where the role of executive chef rotated every few months, allowing Joe to learn from many different talented chefs with distinct styles and methods, including Stephen Gillanders. 

 

In April of 2021, Joe and Stephen opened Apolonia, a chic and minimalist restaurant focusing on the Northern Mediterranean Coast. In the first year, Apolonia garnered a Bib Gourmand from the Michelin Guide and has retained it every year since. Featuring a wide variety from seafood and locally sourced vegetables to housemade pastas and live fire cooking, Apolonia strives to over deliver on all fronts.

Growing up, Tatum loved food but never truly found a passion for it until high school. She got the opportunity to take a two-year vocational program, which opened up her mind in the creative aspect of the field. Tatum's instructor pushed her to come to Chicago and go to culinary school for college. Finishing up school, she took an internship at a restaurant called Intro where she met her now Chef and Mentor, Stephen Gillanders. From there, she moved to NYC to work at Jean-Georges, mastering the bread program and chocolate work for the three star Michelin restaurant.

 

After a few years, Tatum moved back to Chicago where she reconnected with Stephen. They opened their third restaurant venture together,  Apolonia. Apolonia's pastry program is mostly known for one thing- The Black Truffle Puff Bread. This dish took Tatum 5 months to develop and is now the most popular dish on the menu and has been featured in numerous magazines and publications. 

Originally from Colombia, Luisa has called the United States “home” since 2019. Her love for hospitality was ignited through hosting home gatherings for her friends. Luisa would always go the extra mile to celebrate special Colombian occasions, making them memorable for everyone. She discovered that by valuing attention to detail and catering to her guests’ personal preferences, she could create unforgettable experiences and spread joy. 

 

Luisa began her professional career at Apolonia as a server and quickly demonstrated a keen interest in event planning. Her enthusiasm and talent led her to the Events Manager position. With the guidance of her mentors, Jelena Prodan and Vicente Romero, Luisa deepened her understanding of restaurant management and strengthened her relationships with the team. Her promotion to General Manager allowed her to seamlessly blend her two passions: crafting exceptional experiences for others and savoring great food. Driven by her love for both event planning and culinary delights, she aspires to one day own a business that combines her expertise in events with her passion for food and cocktails.

Born and raised in Argentina, Melisa was lucky to enjoy the best food from her own mother’s kitchen. This helped forge a path driven by curiosity, a love for travel, and embracing new opportunities.

 

After moving to the United States and completing her degree in Graphic Design and General Studies, she found her way to Apolonia.

 

What started as a friend's recommendation for a hostess position quickly turned into a passion for hospitality. With her ability to consistently demonstrate her creative background and love for creating memorable guest experiences, within three months, she took on the role of Event and Social Media Coordinator.

 

During her tenure at Apolonia, Melisa is reminded that a perfect restaurant experience is not just about the food, but about the people we share it with.

She values the connections and memories that she is able to curate through her care and service.

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